Baked Cheese Olives

Baked Cheese Olives


"Rich cheese dough surrounds a savory olive. A great pick-up appetizer or snack. You can freeze the unbaked, dough-wrapped-olives and then bake them right out of the freezer, extending the baking time by a few minutes."


30 m servings 110 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 110 kcal
  • 5%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
  3. Bake for 15 minutes, or until golden brown.
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  1. 199 Ratings


O.K. gang, I think I solved the "dry dough" problem that many seemed to have. First of all, I MAY have used a little more than two tablespoons of butter, but definitely no more than three. My bu...

I have been making a version of this recipe for years, and it is always a hit at parties. My recipe calls for 2 cups shredded sharp Cheddar, 1 1/4 cups flour, 1 stick margarine or butter (mel...

These were a HUGE hit at my holiday gatherings. I made a DOUBLE BATCH on two seperate occasions and had no leftovers. I did not have any problem getting my dough to stick together, but I DID u...

The ingredient list for this recipe is just fine; it's the method that's jacked! I read everyone's really helpful reviews (I love this site) and I made it the following way to total perfection: ...

I've made these so many times I practically have the recipe memorized because we love these! Like other reviewers, I also had the "dry dough" problem, but my solution was to add some olive juic...

These are quick to make and very tasty, but the recipe does need some work. First, you must add more butter, I've made these several times and always end up adding two additional tablespoons of ...

Very unique flavor - I added a bit of extra virgin olive oil and water to the batter which worked fantastically to hold the mixture to the olive.

This recipe has a lot of potential, but needed tinkering. I had to add butter to bind the dough. Most of my guests left the olive and just ate the dough - I might try cocktail weiners or meatbal...

Really enjoyed these. Make sure the dough is cold before baking so it doesn't spread as much. I'll definately make these again.