Why spend endless time stirring polenta when this delectable dish is so successful? While the polenta bakes, I like to roast vegetables (eggplant, zucchini, and onion), and after the polenta is through baking, I top it with the roasted vegetables, some chopped tomatoes, and spices, and bake it for an additional 20 minutes. Dinner is ready.
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 45 |
| Yield: | 45 olive balls |
Ingredients
- 18 ½ ounces extra sharp Cheddar cheese, shredded
- ½ cup butter, softened
- ½ teaspoon paprika
- 1 ½ cups all-purpose flour
- 45 pitted green olives
Instructions
- Allow cheese to sit out until it is at room temperature.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix together cheese, butter, and paprika in a large bowl using a pastry blender. Gradually mix in flour using the pastry blender, then switch to your hands until dough forms a solid, smooth ball that is crumbly when pulled apart. If dough appears too dry, add more shredded cheese.
- Pinch off a small piece of dough and wrap it around an olive. Roll gently between your palms to smooth dough and seal olive inside. Place onto an ungreased cookie sheet. Repeat with remaining dough and olives. Cover olives and place into the refrigerator to firm up, about 10 minutes.
- Bake in the preheated oven until browned, 20 to 25 minutes. Serve hot or at room temperature.
- To Freeze: Place wrapped olives in an airtight container, separating the olive balls with layers of waxed paper.
- To Bake Frozen Olive Balls: Do not thaw. Bake on an ungreased baking sheet in a preheated 375 degrees F (190 degrees C) oven for 25 minutes.
Reviews
Add a little garlic salt and cayenne for kick. IQF them on a parchment-covered baking sheet then drop frozen balls into heavy duty freezer bag to bake as needed. Great homemade quick appetizer for drop-in company.
Easy to make. Really delicious.
I’m the original poster of this recipe, but have lost access to the account e-mail so I can’t make any changes. I wanted to mention that the type and brand of cheese used can affect the outcome, because the oiliness of cheese can vary by type and brand, so please feel free to adjust the quantity used. For this recipe I always used Cracker Barrel brand extra-sharp cheddar. The best advise I can give is to maybe start with 12-14 ounces and add from there. Ideally the dough should be shiny on the outside when formed into ball, but still crumble some when torn apart. If the dough is very crumble and dry add cheese, if it not crumbly in texture at all, add flour. Thanks!
I highly recommend using large olives for this recipe.
Fabulous! Easy to make and was a real hit. Everyone loved them. Thanks!!
My mom made these for Christmas parties in the ’70’s and were always a favourite of mine. Just watch you don’t burn your tongue!!
I remember my Mother making these in the early 70’s, tasty, salty morsels. Freeze VERY well.
This is a hit in our home. My son loves them. Very happy. One suggestion – leave the balls in the refrigerator for about 30 min.
I found the dough to be too dry so I added about a 1/4 cup of egg beaters (one egg) and that made all of the difference. They are going on a road trip but I’m not sure I would make them for company or a party. I also used 1/2 Asiago cheese instead of all cheddar. I have some left over and think I will encase them in bulk sausage and bake in an effort to overcome the dryness.
these are great for a party – everyone that likes olives will like these!………………they even freeze well!
Wonderful! I used several cheeses (garlic red pepper cheddar, white & yellow cheddar) so it was loaded with flavor. Also used gluten free flour so everyone could enjoy. Rolled out extra dough and cut into small wafers. Had no trouble with baking from room temp. Have some in the freezer ready to pop in the oven whenever the occasion calls for them …maybe just 5:00! ;>)
For me, this definitely needed a lot of “tweaking” but now is a standard entertaining appetizer! My version 2 cups fresh shred sharp cheddar, 1 cup flour, 1 stick unsalted butter (melted) 1 tablespoon Olive juice (little paprika to taste). I used Trader Joes Jumbo Pimento Queen Olives., form dough around. This next step is the KEY for me-MUST REFRIGERATE at least an hour or two (or freeze for later-I’ve done it this way and popped them immediately into the oven – no defrost needed). Use parchment paper lined, sprayed with Olive oil spray baking sheet and bake for 20 minutes or so on 400. I serve with a pre made sun dried tomato spread/dip. Always a request!
This was absolutely awesome!! Took to my department Holiday party and they were gone in a flash!!! Everyone raved and wanted the recipe!! Have to make more – some for just me and some for company. They freeze great after you form them, too!- then just pop in the oven on a cookie tray with parchment paper and cook according to the instructions!
My mom has made these for at least 40 years & We can’t get enough & never have any left over! We have them every Christmas!I really enjoy seeing how people try different ingredients instead of plain green olives. Try chili powder instead of paprika, gives a little more spice to them. Also it should be 8 oz Cracker Barrel Extra Sharp cheddar not 18 1/2 oz unless you’re making them for a high school reunion or family reunion where you have a lot of people to eat them. Cut flour by 1/2 cup to keep them from being TOO dry. I’m going to try cocktail onions (pickled baby onions) instead of green olives. This is a fun recipe to play with the ingredients.
These are very very tasty! I made this recipe when my kids were babies. It is sooooooo good! Somehow I lost it and I have been looking for it in recipe books for a long time. Thank you for having it on your site!
I followed this recipe and it was great, I used pimento stuffed and jalapeno stuffed olives. For my company Christmas party I added diced pepperoni to the pimento stuffed olive dough, and diced fresh jalapeno and diced pepperoni to the jalapeno olive dough, they were the biggest hit. Even those who don’t care for olives gave them a try and were impressed!
These weren’t as cheesy or flavorful as I expected. They are tasty enough, but not a dish I would rave about.
This has been in my family forever. It’s a MUST for cocktail parties. People devour them! I add a splash of Tobasco and Worchestire to it though.
Yum! Made as written.
very good and very easy to make… well done…
PLEASE change this recipe (cheddar and olive balls) from 18 1/2 oz of cheese! It should be 8 oz cheese. I made it according to 18 1/2 and I’m looking at a big cheese blob on my tray! I looked at other recipes and I realized yours must be an error.