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Bacon-Wrapped Stuffed Olives
A historical appetizer from Recipes from here and there (1900).
A historical appetizer from Recipes from here and there (1900).
Preserved exactly as written in the original source
Roll half slice of bacon around large stuffed olives
Fasten with toothpicks
Broil on all sides
Modern guidance to help you succeed with this vintage recipe
The high fat content in bacon bastes the olives as it renders, preventing them from drying out under intense broiler heat. Meanwhile, the Maillard reaction creates crispy, caramelized bacon at temperatures above 300°F. The salt from both the olive brine and bacon creates a flavor amplification effect, where each component tastes more intense than it would alone. Wrapping tightly ensures even contact for heat transfer and prevents the bacon from steaming rather than crisping.
The bacon-wrapped olives can be assembled up to 24 hours ahead. Arrange in a single layer on a parchment-lined plate, cover tightly with plastic wrap, and refrigerate. Bring to room temperature for 15 minutes before broiling for more even cooking.
These are best served immediately while the bacon is crispy. Leftovers can be refrigerated in an airtight container for up to 2 days, but the bacon will lose its crispness. Reheat in a 400°F oven for 5-7 minutes to restore some crispness, though they won't match the original texture.
AI-generated tips from Chef Cecil's culinary database
The bacon-wrapped olives can be assembled up to 24 hours ahead. Arrange in a single layer on a parchment-lined plate, cover tightly with plastic wrap, and refrigerate. Bring to room temperature for 15 minutes before broiling for more even cooking.
These are best served immediately while the bacon is crispy. Leftovers can be refrigerated in an airtight container for up to 2 days, but the bacon will lose its crispness. Reheat in a 400°F oven for 5-7 minutes to restore some crispness, though they won't match the original texture.
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