PCC | Olive Penguins

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Olive Penguins


  1. Cut the carrots into rounds about 1/8 inch in width. From the rounds, cut out a small triangle-sized piece. Save both pieces.
  2. Slice the large olives lengthwise and stuff the insides with cream cheese. Put aside.
  3. Grab the small olives and stick the triangle-sized carrot in the hole where the olive was pitted.
  4. Stick a toothpick through the small olive heads, then the belly of the penguin and finally the carrot feet. The penguin should easily stand on its own. Keep refrigerated.

Adapted by Andrea MacPherson

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