Cheddar Olive Arapas


  • 1 cup fine ground yellow cornmeal
  • 1/2 cup California Black Ripe Olives, sliced
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup green onions
  • 1/2 teaspoon Kosher salt
  • 1 tablespoon unsalted butter, melted
  • 1 cup hot water
  • 1 tablespoon canola oil


In a large mixing bowl, combine cornmeal, California Ripe Olives, cheddar cheese, green onions and salt. Add melted butter and stir in water, until evenly mixed. Set aside to rest for 10-15 minutes. Divide dough into 8 (2 ounce) portions and form into 2 1/2-inch wide discs. Heat oil in a large sauté pan over medium heat. Fry cakes for 1-2 minutes on each side until golden.

*serving suggestion: Top with salsa.