I have tried to share my love of green olives with my kids and they have decided that this is one part of me they don't want anything to do with. I am slightly heart broken that my kids don't like olives. I love olives. I have yet to taste or try an olive that I don't love.
I eat olives in my sandwiches, on my taco's, in my lasagna, as a snack, with salads, diced up by the spoonful (I mostly do this with black olives). I am an olive addict.
Each and every time I go to Whole Foods I am tempted by the olive bar. Did you know they have a huge variety of olives: black, red, green, stuffed, marinated, pitted, unpitted?
My daughter knows the look I get as I enter the area. My eyes are bouncing between the different rows, slightly narrowing as I attempt to read each label for the name and variety. My hand slowly reaches for the large plastic container and then it twitches back to the small. Large or small--I cant' decide. What will it be this week? I hesitate between the two and finally settle on the small container which leaves me with a limited amount of real-estate to stack my olives. I hand select a few of the bright green olives and then go towards the feta cheese mix and then to the super duper large pitted marinated black olives.
AND. AND. AND....I want them all.
I have learned that my eyes are much larger than my stomach and I need to stick with just a few to get me through the week.
The reason I use the mini muffin pan is because the dough holds up well and pushing the olive down into the dough is a bit quicker when I am in a hurry. I also like the shape it produces when I am serving these to our guest.
The hand rolling method does take a bit more time and they are not all uniform in shape and size. The dough tends to spread out a bit more and you are left with a blob bite. Ha, that is a funny description. Blob bite!!