Olive Hor D'oeuvres

Choose favorite jar of La Bella Olives
(my favorite: Antipasto Italiano)

Drain and save juice from ollices
(Remove stem from pepperchinis)

2 lb white button mushrooms
Wash and remove stem. Place stems
and olive in food processor & chop.

1 to 2 lb Philadelphia cream cheese.
Add to mixture.

Mix to course consistency

Spread mixture inside mushroom tops

Put on cookie sheet

Place in oven at 300 for approx. 10 min
or until warm

Make double the amount you think you
will need

Option: Subtitute your favorite La Bella
Garlic Cloves for Olives
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Garlic Clove Chip & Dip

8 to 10 or more of your favorite La Bella
Garlic Cloves (my favorite: smoked)

1 cup (8oz) sour cream

Finely Chop garlic and add to sour cream

Otions: 1 tbsp of juice from garlic jar to
get desired consistency

Substitute your favorite La Bella Olives
for garlic cloves

Mix and serve with your favorite chip,
cracker, or veggies
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Italian Cheese Balls

1 pint jar of your favorite La Bella Olive
(my favorite: Spicy Pimento)

Drain and save juice from olives

1 pkg Philadelphia Cream Cheese

Coat olives with cream cheese

Serve whole or cut in half at room temperature
or refrigerate for later

Option: Coat with finely chopped nuts
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Olive Brochette

1 pint of your favorite La Bella Olives
(my favorite, Garlic & Jalapeno)

Drain and save juice

1 Small to Med White or Yellow onion, chopped

1 Heaping tbsp of Capers

1 tbsp ground black or white pepper

Approx 3 tbsps olive oil for spread ability and
taste, preferably a light buttery olive oil like
La Bella Olive Oil

Add all ingredients to food processor. Chop to
consistency of finely chopped canned black olives

Spread on baguettes

Optional: Add some juice from olives or olive oil
for thinner consistency and easier spreading
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Other uses leftover olive juice

Dirty martinis

Pealed hard boiled eggs, etc.

(refrigerate after opening)