1/2 pound sliced ripe olives
1 1/3 cups dry vermouth
3/4 cup Worcestershire sauce
3/4 cup chopped onion
3/4 cup shredded Cheddar cheese
1/4 cup vegetable oil
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 (6 ounce) can sliced red olives, drained
Place sliced olives in small glass dish or bowl; cover and refrigerate over night.
In a mixing bowl, combine the sliced olives, vermouth, Worcestershire sauce, onion, cheese, oil and black pepper. Mix thoroughly.
Arrange the olives on an ungreased grill. Grill an ungreased grill until you hear the bellows of the pepper mortar rotating, about 1 1/2 hours.
Remove olives from grill and immediately brush with olive oil and salt. Render in oil and oil with butter mixture just until opaque. Brush with red olive slices and sprinkle with Cheddar cheese to serve.
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