Cheddar and Olive Balls

Cheddar and Olive Balls


"I based this recipe on one from a famous Virginia colonial tavern, but I've had much better success with this one than the one published in their cookbook. It's great for parties, picnics, or potlucks. It will also freeze well (uncooked) for quick prep anytime!"

Ingredients 1 h 10 m {{adjustedServings}} servings 83 cals

Serving size has been adjusted!

Original recipe yields 45 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese, butter and paprika using a pastry blender. Gradually mix in flour, first using the pastry blender, then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add more shredded cheese.
  2. Preheat the oven to 375 degrees F (190 degrees C). Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up.
  3. Bake for 20 to 25 minutes in the preheated oven, or until browned. Serve hot or at room temperature.
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  • Freezing
  • Roll dough around olives, and place in an airtight container, separating the olive balls with layers of waxed paper. To bake, do not thaw and place on an ungreased baking sheet. Bake for 25 minutes.
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Reviews 64

  1. 74 Ratings


I took these to a party and everyone (who liked olives in the first place) really enjoyed them. I should have made/taken more. I added a few dashes of worchestershire and used cayenne instead of paprika. (I like things spicy!) I made them the day before and froze them and I don't know if that's the trick, but mine came out perfectly round with none of the "slipping" mentioned by others. Oh, as written, the dough was a little dry, so I added some of the juice/brine from the jar. Yum!


These are wonderful going by the recipe exactly. For a variation and a real kid pleaser - do not wipe the olives dry before wrapping in Cheese dough. While baking, the cheese mixture slides off a little and has a wonderful sun flower appearance that is lacey, crunchy cheese surrounding the olive. Discovered this by accident! Be sure to bake on parchment paper and they slide right off.


I made this for alittle get together last night. I did add a few dashes of Tabasco. Everyone really enjoyed them. But watch out, the olives take awhile to careful on your first bite!