I remember the first art opening I ever went to. I was a freshman in college, living at home, so I drove to a local bank that was sponsoring a show of faculty work. I remember thinking that the Swedish meatballs they served were the height of sophistication, something I aspired to. These Olive Cheese Puffs, made occasionally by my Mother for Bridge Club, fell into that category for me.
I have always had a preference for savory over sweet. Although I don’t believe that I have ever made these myself, I look forward to trying.