📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting that bacon nice and crispy.
2. While the oven heats up, gather your ingredients. Having everything ready to go makes the process much smoother, trust me on this one.
3. Open your can or jar of large green olives. Make sure they are pitted! Nobody wants to bite into a pit, ruining all the fun.
4. Drain the olives well. Pat them dry with a paper towel. Excess moisture will prevent the bacon from crisping up properly.
5. In a small bowl, soften your cream cheese. You can either let it sit at room temperature for about 30 minutes, or microwave it for 10-15 seconds. Just be careful not to melt it!
6. If you want to add a little kick, mix in a pinch of garlic powder or some finely chopped chives into the cream cheese. I personally like a little heat, so I sometimes add a dash of hot sauce. A little goes a long way!
7. Using a small spoon or piping bag, stuff each olive with the softened cream cheese mixture. Don't overstuff them, or the cream cheese will ooze out during baking.
8. Cut your bacon strips in half, or even thirds if they are particularly long. You want each piece to be long enough to wrap around the olive completely.
9. Wrap each stuffed olive with a piece of bacon. Secure it with a toothpick if needed. Sometimes the bacon stays put on its own, sometimes it needs a little help.
10. Place the wrapped olives on a baking sheet lined with parchment paper. This makes cleanup a breeze!
11. Bake for 15-20 minutes, or until the bacon is crispy and golden brown. Keep a close eye on them, as bacon can go from perfectly crisp to burnt in a matter of seconds.
12. Remove from the oven and let cool slightly before serving. Be careful, they will be hot!
13. Remove the toothpicks (if you used them) before serving. Nobody wants an unexpected toothpick surprise.
14. Arrange the Bacon-Wrapped Olives on a serving platter and watch them disappear! I guarantee they won't last long.