Register    Reset Password

Olive Turned Penguin

Submitted by: kathleennoland on February 23, 2011
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Olive Turned Penguin

Last time I got my haircut, I was explaining to my stylist my theory–if I got a giraffe-print purse, I would look taller! She asked if I collect giraffe stuff–I don’t. I asked her if she had an animal she liked really well. She said she didn’t really, but …




Last time I got my haircut, I was explaining to my stylist my theory–if I got a giraffe-print purse, I would look taller! She asked if I collect giraffe stuff–I don’t. I asked her if she had an animal she liked really well. She said she didn’t really, but that she was currently thinking penguins were cute.

A benefit for one of the stylists at the salon came up and I thought, we could make hors d’oeuvre penguins!

How to make Penguin Olive Hors d’oeuvres:

For 50 to 60 penguins you will need:

  1. 3 cans jumbo pitted black olives
  2. 1 can small pitted black olives
  3. a container of whipped cream cheese or Rondelé cheese
  4. a couple of carrots
  5. pimento strips
  6. tall, frilly toothpicks to hold them together

First, we peeled the carrots and let the cream cheese sit out just a little to soften. We drained the olives. We (I) forgot to buy pimento strips. Oops. That’s okay–the weather was nice, so our penguins didn’t need scarves anyway. We would have drained them, too.

Jim filled our decorator set with the cream cheese. If you don’t have one of those spiffy devices, don’t stress; it’s okay–just use a baggie with a small hole cut out of the corner, or a pastry bag if you have one. If you go that route, use the long pointier tip, ’cause you’ll be inserting that into the olive hole. (Sorry if that sounds nasty when I say “olive hole.”)

I sliced the carrots into little coin-pieces. Don’t make them too thin ’cause these will become the penguin feet. Make them a little thick so the penguins stand up. There is nothing sadder than a downed penguin, ya know.

Cut a little notch out of the sliced carrot. That will form the V for the feet, and the little notch becomes a beak.

Then take the jumbo olives and make a slice down each one, from the pit-hole to the other end. This is what becomes the penguin body.

Then take your decorator/pastry bag/baggie, and pipe some of the cheese into the hole. It’s even better if you overfill it a little, because then it makes the white chest of the penguin. Jim is an under-filler, so our penguins barely had any tummies. Maybe Jim is over-compensating, not wanting those penguins to have Isles of Belly.

Insert a beak (from the sliced carrot) into a small olive. Put the bigger end in first so the pointy end points out the front, like a beak.

Then, place the body (big olive filled with cheese) on the feet, and place the small olive with the beak on top of the body, then insert a long frilly toothpick into the whole thing from the top to hold it all together. This is also why you want the feet a little thick — so the toothpick has something to grab in to.

Now you have a little penguin! If you remembered to buy pimentos, you could wrap one around the penguin’s neck and it would look quite jaunty! I’ve always wanted to use the words “quite jaunty” in a sentence. (Be sure to use the British pronunciation when you say that.)

Kinda looks like a little choir, huh?

These are a fun little thing to make when you want just a little something different than things other people will make.

At the benefit, we saw a lady put one in a napkin and sneak it into her purse. If she would have just waited a couple days she could have accessed the full instructions!

Get the handy print page and save this to your recipe box here:
Penguin Olive Hors d’oeuvres.

Kathi guest blogs at Granddad’s Corner.

Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
Read information here for Farm Bell blog submissions.

Want to subscribe to the Farm Bell blog? Go here.

Categories: Blog

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at) or the photo will not be approved.

Other recipes you may enjoy:


7 comments | RSS feed for comments of this post

  1. 2-23

    I made these a few years ago, twenty for a Christmas dinner for four. I served them on a mirror at each place setting to make it look like the little birdies were ice skating. These have quite a WOW factor and are embarrassingly simple proportional to the comments you will get!

    Note:My favourite use of ‘jaunty’ is in the pangram:
    Back in my quaint garden, jaunty zinnias vie with flaunting phlox.

  2. 2-23

    How cute! And how nice of Jim to help you!

  3. 2-23

    Well, now, those jaunty little fellers are just about too cute for anything! But, yes, the scarves would make them even jaunt-ier!! Maybe even a tiny spot of the cheese on top with a very small bit of pimento as a pom-pom on the hat??

  4. 2-23

    @Bonita: I love the thought of these on a mirror. Too cute!

    @Brookdale: Jim ended up doing most of them. He is good that way.

    @Pete: I love that idea — the pom-pom hat.

    Re-do! Re-do!

  5. 2-23

    Those are so creative! I’m not sure I could eat them after all your work but….can’t be wasteful!!

  6. 2-23

    You have made my day – they are so adorable! — and jaunty, too! What an army of little marching penguins . . . Thank you!!!

  7. 2-23

    I made these for Xmas 2009 & served them on a mirror so they looked like they were skating. One caveat – they took a LONG time to make. But they were a big hit.

Leave a Comment

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes


If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter

Thanks for being part of our community!