Description
Olive Cheese Balls
Cheesy, flaky, irresistible party bites
Ingredients
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36 large green olives (pimento-stuffed, well drained)
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½ cup unsalted butter, softened
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8 oz sharp cheddar cheese, freshly shredded
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1 cup + 2 tbsp all-purpose flour
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½ tsp paprika
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½ tsp kosher salt
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½ tsp black pepper
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Optional: pinch of cayenne or a splash of hot sauce
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Optional: 2 tbsp finely chopped fresh herbs (parsley or chives)
Instructions
1. Preheat & Prep
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Preheat oven to 400°F (200°C).
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Line a baking sheet with parchment paper.
2. Make the Dough
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In a medium bowl, mix softened butter and shredded cheddar until smooth.
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Stir in flour, paprika, salt, pepper, and any optional add-ins.
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Mix just until a soft dough forms (don’t overmix).
3. Wrap the Olives
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Pat olives dry with a paper towel.
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Take ~1 tbsp of dough, flatten into a disc.
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Place one olive in the center and wrap dough around it, pinching seams to seal.
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Roll gently into a smooth ball.
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Tip: If dough is sticky, chill 10–15 min in the fridge.
4. Bake
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Place balls ~1 inch apart on the baking sheet.
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Bake 13–15 min until lightly golden and slightly crisp.
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Let cool 5 min before serving (the center is very hot!).
Serving Suggestions
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Serve on a platter with toothpicks for easy grabbing.
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Optional dips: garlic aioli or spicy marinara.
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Perfect alongside nuts, cured meats, or cheeses for a full party spread.
Notes
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Make ahead: Refrigerate assembled balls up to 24h, or flash freeze up to 3 months. Bake from frozen, adding 3–5 min.
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Sticky dough: Chill 15–20 min or lightly flour hands.
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Reheat: Oven at 350°F (175°C) 5–8 min. Avoid microwave to keep them crispy.