Black Olive Appetizers

READY IN: 15mins
Recipe by Barb in WNY

This was clipped from some magazine years ago.

Top Review by Chez Michelle

Crowd Pleaser- I think next time I will pipe a little herbed cream cheese into the olive and then add the pepperoni and julienned vegies-Thank you for posting

Ingredients Nutrition

  • 5 34 ounces pitted ripe olives, super colossal-size
  • 22 slices pepperoni, sliced thin and 1 1/2-inches in diameter
  • cheese, of your choice, cut in 2-inch long, thin julienne strips
  • carrots or zucchini, cut into 2-inch long, thin julienne strips or bell peppers, cut into 2- inch long, thin julienne strips or kohlrabi, cut into 2-inch long, thin julienne strips
  • fresh herb, for garnish (dill, basil, parsley or tarragon)


  1. Cut thin slice off bottom of each olive, forming a flat base.
  2. Roll up slice of pepperoni and place inside pitted end of each olive.
  3. Fill center of each pepperoni slice with desired combination of cheese, vegetables and herbs.
  4. Stand olives on serving plate.

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