Feb 5, 2008 By Jennifer Harr 2 min read

I traveled around the world recently.

I hit up Germany, the Pacific Rim, the Mediterranean and the Bayou.

OK, so I traveled via my palate, but for those of us who don’t have the luxury of an actual world tour, believe me – this has got to be the next best thing. For the past five years, I have been lucky enough to attend the Festival of Food and Wines at Lakeview Golf Resort and Spa. Each year, the resort brings in chefs from across the country to demonstrate their craft, and with each passing year, I find myself more knowledgeable about cooking.

My favorite class this year centered on tapas – one or two bite appetizers that originated in Spain. The delicious bites have some spice to them, and are perfect for service at a party. (Three guesses what I’ll be serving at the next party I co-sponsor?)

Roger Thomas, executive chef at the Sheraton Suites in Cuyahoga Falls, Ohio, made several tapas, including delicious sausage stuffed olives that were delicious, simple and relatively healthful.

He was one of several chefs who offered what I have learned to be the most important rule in cooking: figure out what you like, and make it your own.

“Take home these recipes, and use what you like. You’re family are your most important customers,” Thomas said.

To that end, his stuffed olives call for spicy sausage, but substituting sweet sausage or any other kind makes them just as delicious, he said.

See the Spin It Web site (www.howyouspinit.com/dining) for more details (and recipes) on Thomas’ tapas, German, Mediterranean and other cuisines.

Sausage Stuffed Olives

15 colossal Spanish olives

1 cup flour

15 pine nuts

2 eggs, beaten well

4 oz. spicy Italian sausage

1 cup unseasoned bread crumbs

Rinse the olives and dry on paper towels. Put one pine nut in each, then put sausage inside.

Toss olives in flour, and remove excess, then drip in egg and roll in breadcrumbs. Rest olives in the fridge for at least 30 minutes.

Put olives on a tray lined with parchment paper, and bake for 10-12 minutes in a 425-degree oven.