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Do you know your olive... from your olive? These little cheese crisps are a very nice part of an assortment of hors d'oeuvres. Lovely for after skiing with a bottle of wine. A selection of olives would go nicely here as well. Do you know your olives? Greek Kalamata: beloved olive from the Peloponnese. Firm texture, smoky taste and wine-infused snap. Intense flavour for recipes, salads and pasta. Pitted or unpitted. Cerignola: very large, delicatelyflavoured sweeter olive form Italy. Delicious with nutty cheeses or on antipasto platters. Green or black. Nicoise: Renowned tiny French olive with colour ranging from purple-brown to brown-black. Smoky and tender with full flavour. For salad nicoise or pizza. Picholine: world-class medium size green olive from the south of France. Crisp, yet tender and slightly salty with milk, nutty flavour. What's cookin' Lori Gysel Gerry Kentner Ideal for eating out of hand. Manzanilla: the typical Spanish olive, now also grown in Argentina, with firm texture and slightly bitter, tart or smoky taste. Mt. Athos Stuffed: large, firm green olive from Greece. Stuffed with feta, almonds, garlic, sundried tomato or jalepeno. Ideal for antipasto plate. Dry Cured: Naturally cured in salt to draw out moisture and bitterness, then rinsed, and packed in olive oil, often with herbs. Salty, chewy and as good for cooking as for snacking. If you are looking for other ways to use olives rather than just as a feature on your hors d'oeuvres table, here are some suggestions: · Blend pitted olives until smooth for a tapenade-- serve with goat cheese or spread on mini toasts. · Cook with whole grains such as rice, quinoa or whole wheat couscous. · Add chopped mild green olives to egg or potato salad. · Make your tomato sauce Puttanesca by adding chopped black olives, capers, garlic and anchovies. · Sprinkle chopped olives, bacon and blue cheese into your omelette. · Mix finely chopped olives and onions into ground meat for a fabulous burger. · Cook with pan-braised chicken, pork chops or fish. Have fun and keep cooking! Cocktail Cheese Crisps Makes about 48 Ingredients · 1 cup butter · 8 oz Imperial cheddar (sharp cold packed cheddar) · dash of salt · 1/4 tsp cayenne pepper · 1/4 tsp Worcestershire sauce · 1 and 1/2 cups flour · 4 cups rice krispies Method Cream butter and cheese together well. Add seasonings. Beat in flour and then add the rice krispies. Mix well. Shape into balls. Press down with a fork which has been dipped in cold water. Bake on cookie sheets at 350 degrees F. for 15-20 minutes or until lightly browned.