Olive Cheese Appetizers


"A baked appetizer made of an olive wrapped in a scrumptious cheese mixture. It is an easy appetizer and always a favorite."

Ingredients 25 m {{adjustedServings}} servings 340 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 507 mg
  • 20%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. Mix the cheese, butter, flour, and paprika together using an electric mixer or food processor. Take tablespoon-size pieces of the dough and one olive per tablespoon of dough. Roll the dough around the olive, so that the olive in completely enclosed in the center of the dough. Arrange the olive and cheese balls on the prepared baking sheet.
  3. Bake for 15 minutes.
Tips & Tricks
Inside-Out Grilled Cheese Sandwich

Discover the technique that makes the cheesiest grilled cheese sandwiches ever!

Fig Brulee with Burrata Cheese

See how to make a quick and easy “burnt” fig appetizer.

Rate recipe

Your rating


Reviews 20

  1. 21 Ratings


My cheese balls turned-out perfectly, but I made these changes: Substituted olives for small cocktail sausages, cut into thirds. Used cayenne pepper, instead of paprika, adjusting the heat to your preference. Used parchment paper, and do not overcook-adjust time according to your oven-mine was 20 minutes cooking time. I put toothpicks in each one and they were very impressive on a platter and delicious. I made some them ahead of time and froze them in a zip-lock bag, after refrigerating them for several hours to prevent them from sticking together in the bag. I allowed the frozen ones to sit out before baking about 30 minutes before baking, otherwise they can be dry. This is my favorite snack for my family, and they like a large pecan inside the ball, instead of an olive or sausage to change it up. I put a few drops of food color in the dough to mix them up: Red food color for hot with cayenne and sausages....Green for olives...Yellow for pecans....Looks pretty for buffet table. I used Kraft Shreddered sharp cheddar cheese only for the best flavor. JUst experiment, but too much flour will make them dry. The pan does not need to be greased, and using parchment paper makes an easy clean-up possible. The heat from sausages, tabasco, or cayenne pepper picks it up, and you can always omit the heat for those who can't eat it. The food coloring of the dough allows everyone to choose their preference.Enjoy!


This is a good recipe, but to make it great...use cayenne pepper instead of paprika and green olives instead of black. It's very easy and very tasty!


This sounds very similar to a recipe my mother made every Christmas. She made the cheese "dough" with the Kraft Old English cheese spread in the little glass jar instead of cheddar, and added a pinch of cayenne pepper. She used the whole, green spanish olives instead of black olives. These have a little bit of a kick to them and they always go FAST, so double the recipe!