Olive Eyeballs Recipes

EYEBALL MARTINI

Steps:

• To make each radish eyeball, peel radish, leaving streaks of red skin for "blood vessel" effect. Cut off one tip of radish about 1/4-inch deep. Using small melon baller or paring knife, scoop out small hole from sliced tip side; place olive half in center. Place in martini glass.
• To make each grape eyeball, carefully peel back skin of grape from one edge. Using small melon baller or paring knife, cut small hole in center of exposed flesh. Place small cranberry or blueberry in hole. Skewer grapes onto toothpick; place in martini glass.
• To make each olive eyeball, place baby carrot in pitted hole of olive. Cut off carrot flush with end of olive. Skewer olives onto toothpick; place in martini glass.
• To make cocktail, place several ice cubes in cocktail shaker or mixing glass. Add gin and vermouth. Cover; shake (or stir) 30 seconds. Strain into martini glass and serve.

CHEESY EYEBALLS

Steps:

• Remove mini cheese wheels from their wax coating. Using a small paring knife, cut out a small round divot from the center of each cheese wheel. Insert a green, unstuffed olive slice into the hole. Then insert a black olive slice into the center of the green olive.
• Use a clean art brush dipped in red gel food color to draw squiggly lines to create the appearance of a bloodshot eyeball. Chill the eyeballs until ready to serve. Group together on a platter and serve at your Halloween party.

CHEESY EYEBALLS

Steps:

• Preheat oven to 400 degrees.
• Cream cheese and butter together in large mixing bowl. Sift flour, seasoning salt, and cayenne together in separate bowl. Blend in the cheese mixture until well combined.
• Place each olive in a small handful (about 1 tbsp.) of dough. Cover olive completely but leave red pimiento showing to form an eyeball.
• Arrange eyeball, pimiento showing up, on a parchment-lined baking sheet. Bake 12-15 minutes, or until golden brown. Serve warm or at room temperature.

OLIVE EYEBALLS

Steps:

• 1. Preheat oven to 350°F (180°C). 2. Separate garlic into cloves, leaving peel on. Place cloves in a small dish, add just enough water to barely cover base of dish, then toss garlic with oil. Bake garlic uncovered, stirring occasionally, in preheated oven until cloves are tender, about 20 to 25 minutes. Remove from oven and when cool enough to handle peel. Slice cloves into slivers. 3. Meanwhile, break off clusters of rosemary leaves from sprig. Heat oil in small frying pan over low heat. Add orange peel, fennel seeds and chilli flakes, cook until fragrant, about 5 minutes. 4. Drain olives. Pop out pimento from olives and insert a garlic sliver in each. Replace pimentos. Place stuffed olives and rosemary clusters in a serving bowl and gently toss with olive oil mixture. Let marinate at room temperature, stirring occasionally, for at least 2 hours or refrigerate overnight. Olives will keep well, covered and refrigerated for up to 3 days.