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Perky Olive Penguins

 Perky Olive Penguins
These tuxedo-clad tidbits are actually ripe olives stuffed with a subtly seasoned cream cheese filling. The adorable appetizers are dressed for success with pimiento and carrot accessories.
4 ServingsPrep: 35 min.


  • 1 can (5-3/4 ounces) jumbo pitted ripe olives, drained
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 teaspoon dried minced onion
  • 1/4 teaspoon prepared horseradish
  • 1/8 teaspoon salt
  • Dash pepper
  • Dash garlic powder
  • 1 medium carrot, cut into 1/4-inch slices
  • 12 small pitted ripe olives
  • 12 toothpicks with cellophane frilled tops
  • 1 jar (2 ounces) sliced pimientos


  • Cut a slit from the top to bottom of 12 jumbo olives; set aside. In
  • a bowl, combine the next six ingredients; mix well. Fill a small
  • heavy-duty plastic bag with cream cheese mixture. Cut a small hole
  • in the corner of the bag; carefully pipe mixture into jumbo olives.
  • Set aside. Cut a small triangle out of each carrot slice; press
  • triangles into small olives for a beak. On a each notched carrot
  • slice, position a jumbo olive so the white chest is lined up with
  • the notch. Place the small olive, hole side down, over the jumbo
  • olive so the beak, chest and feet are aligned. Carefully insert a
  • toothpick through the top of head into body and carrot base. Wrap a
  • pimiento around neck for a scarf. Yield: 1 dozen.

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Perky Olive Penguins (continued)

Nutritional Facts: 1 serving (3 each) equals 147 calories, 13 g fat (5 g saturated fat), 23 mg cholesterol, 616 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein.