Can I make these with black olives instead of green?

Yes, you can use black olives, but they have a milder flavor profile. Green olives provide a nice tangy contrast to the rich cheese pastry. If using black olives, consider adding a bit more seasoning to the dough for flavor balance.

Why did my cheese balls flatten during baking?

This typically happens when the dough is too wet or not chilled enough. Make sure to add enough flour so the dough is somewhat dry and crumbly but holds together when pinched. Also, don't skip the refrigeration steps – cold dough holds its shape better during baking.

How far in advance can I make these for a party?

You can prepare and refrigerate the unbaked cheese balls up to 24 hours ahead. Alternatively, you can bake them a few hours before serving and keep at room temperature. They're delicious warm or at room temperature, which makes them perfect for entertaining.

Can I use a food processor instead of a mixer to make the dough?

Absolutely! A food processor works wonderfully for making the cheese dough. Pulse the butter and cheese until combined, then add the flour mixture and pulse just until the dough comes together. Be careful not to overprocess, as this can make the dough tough.

Olive Cheese Balls Recipe

Description

Indulge in these savory Olive Cheese Balls, the perfect bite-sized appetizers for your next gathering. A classic combination of pimiento-stuffed green olives wrapped in a flaky, cheesy pastry makes every bite irresistible. They’re simple to prepare and can be made ahead of time, making your party prep a breeze!

Ingredients

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For the Cheese Pastry:

1/2 to 3/4 cup all-purpose flour, or more as needed
1/2 teaspoon paprika
1/4 teaspoon table salt
4 to 5 shakes cayenne pepper
1/4 cup salted butter, softened
1/4 pound sharp Cheddar cheese, grated (around 1 cup packed)

For the Olives:

Around 3 dozen small (Manzanilla) pimiento-stuffed green olives (7-ounce bottle, with leftovers)

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Instructions

Prepare the Olives:
Drain the liquid from the olives and place them on a paper towel to dry thoroughly. Ensure they are completely dry before wrapping them with the pastry to prevent moisture from affecting the dough.
Mix the Dry Ingredients:
In a small mixing bowl, whisk together 1/2 cup flour, paprika, salt, and cayenne pepper. Set aside for later.
Make the Cheese Pastry Dough:
Using an electric mixer (with paddle attachment), beat the butter until creamy. Then add the grated cheddar cheese and continue mixing until the two are well combined. Gradually blend in the dry mixture (flour with spices) just until incorporated. Add additional flour as needed to make the dough crumbly but able to hold together when pinched. (Avoid making the dough too wet to prevent spreading during baking.)
Chill the Dough:
Wrap the prepared dough and refrigerate it for 30 minutes. This allows it to firm up, making it easier to work with.
Wrap the Olives:
Pinch off a small piece of dough about the size of a walnut half. Flatten it into an oval and carefully wrap it around one olive, ensuring it’s fully enclosed. Repeat this step for all olives, placing them on a cookie sheet as you go.
Chill Again:
Refrigerate the prepared olives for at least 1 hour, or up to overnight. This step ensures they maintain their shape during baking.
Bake the Cheese Balls:
Preheat your oven to 400°F (200°C). Line a rimmed cookie sheet with parchment paper. Place the cold, prepared cheese olives on the sheet. Bake for 15–18 minutes, or until the pastry is set and lightly golden brown. Allow to cool slightly before serving.

Notes

Storage: These olive cheese balls can be prepared ahead of time. Simply refrigerate the wrapped olives and bake them when ready to serve.
Customization: Swap the sharp cheddar with pepper jack for a zesty kick or with gouda for a milder flavor.
Dough Consistency: The dough should be firm and not sticky. If it spreads while baking, it likely needed more flour.
Serving Suggestions: Pair these with a dipping sauce like marinara or aioli for an extra burst of flavor.

Nutrition

Calories: 60kcal
Sugar: 1g
Sodium: 160
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 2g
Cholesterol: 12 mg