Baked Cheese Olives

I love this recipe! I have never had any trouble with it being dry but have shared it with friends who have. We have found that if all your ingredients are room temp, the recipe works. The heat from your hands helps the already warm dough melt together. Also the “cheaper” the brand of cheese, the dryer the dough. These two things made it work for all of us! Highly requested recipe for any get together we have. 🙂

Great recipe! I’ve probably made it 50 times! I roll it out like pie crust dough and use a shot glass to cut circles to use for wrapping the olives. The only suggestion I have recipe-wise is to slowly add a little cold water to food processor until you get the right consistency.

This is a delicious appetizer and generally popular. Solved the “dry dough” problem by microwaving the cheese for a few seconds – just enough to soften, not melt it. I’ve also done a black olive version of this – I put a little cream cheese inside the olives, and use mozzarella or Italian blend shredded cheese in the dough, no cayenne pepper. Some people are very opinionated about the color of their olives, so this is a great alternative for people who hate the green ones!

So good! I have made these more times than I can count. They are my go to for either Christmas or New Years…or both! The trick, which I learned from reading other reviews, is to make the dough in a food processor and add a little oil to make the dough just a more pliable. Also, it helps to dry the olives before wrapping them.

These are so good and easy to make. My Mom doesn’t like green olives, but she likes these!

This is a party pleaser (if you like green olives and can still eat dairy and gluten). This recipe uses basic ingredients that you probably have on hand. It is a great way to use up that open jar of olives in your fridge. Can be made with black olives as well, although the outcome is not nearly a zesty. You can freeze them and bake them later for unexpected guests. Two caveats: They are labor intensive (but worth it) and I do find I require extra moisture (more butter) to get the dough workable.

Great taste. Recipe as written was perfect. Very rich, Don’t plan on being able too many at a time, & we are olive lovers.

Deliciously addictive but extremely time consuming to make. I tried varying the recipe to make it less crumbly when assembling but in the end stitch with the original recipe.

I have made this recipe about a gazillion times and they’re always a huge hit! I have a couple of suggestions to make it easier” 1 – I treat the dough like I would pie crust. I put the ingredients in my food processor and run it until the dough pulls off the sides and starts to form a ball. If it’s too dry, I add water a tsp at a time. 2 – I roll out the dough (again, like a pie crust) until it’s about 1/8 of an inch thin. Then, I use a shot glass to make tiny circles, then wrap an olive in each circle. Sooo much easier than trying to guess, and they all come out uniform! 3 – I have a few friends that detest olives, so I also do a batch with little cubes of beef summer sausage, which are delicious too!

If I hadn’t read other reviews, I would have given this recipe four stars because of the difficulty of getting the dough wrapped around the olive itself. However, knowing that some sort of additional moisture needed to be added to the dough made it much easier to wrap the olive. Biggest hit of New Years Eve.

Made these for a family holiday dinner. I added some finely ground pecans and green onions to the dough for added texture and color. They came out very very well. I turned mine several times during the baking so they would get done more evenly on all sides. I also used jalapeno stuffed olives and they pack quite a kick! This dough would be very good for olives stuffed with different things as well as wrapped around dates. I will make these again.

You must like plain dough to like this recipe, I just didn’t care much for it, I expected to taste cheese more. My friends said it was good, but I could tell they were just being nice (there were several left over at the end of the party). I was glad I added more red pepper, I guess the spice made it a little better. I won’t make it again.

great and easy appetizer; if you like olives – you will love this old, tried and true recipe.

I followed Everlast’s suggestions as to the order of combining ingrediants for this recipe; I had made it many years ago, and this was the closest one to my memories. I served it as one of the many appetizers at my parent’s 50th anniversary party and received rave reviews! My persnickety uncle stood at the table and kept popping them in his mouth; every single one disappeared as they came out of the oven! Thanks for sharing this wonderful recipe!!!

Very interesting tidbits, we thought they were more odd than delicious. I used Jumbo olives so I only got about 15 of these. Baked in a convection oven they still were perfectly done in 15 minutes (even though they were larger than the recipe olives). I used a food processor and extra butter but the dough was still just crumbles I had to mash together around the olives then pull off the excess. I might try this again with smaller olives (the jumbo ones make it very salty and harder to wrap) because the outside “wrap” is delicious and cheesy. The cayenne really comes through so if you don’t like spicy cut it back to just a sprinkle.

When I first started making this i was just getting crumbs! started reading the reviews and added water and it turned it right around! Everyone at my party loved these! They are different in a wonderful way!

I followed the amounts and directions by Ashley except reversed order of mixing to flour and melted butter then added cheese. Heat from the butter helped the cheese mix right in for a beautiful soft dough. I froze them and baked several days later. My dough covered about 50-60 small olives.

I think I put too much dough on these. Be Careful!

My batter was super dry- so dry it didn’t turn into a dough at all. But, that was easily solved with a little extra butter and a splash of milk. I sprinkled red pepper on top of some of them so there was a little extra kick. With modifications to the ingredient list (more liquid really is needed) this recipe is a 5-star recipe.

OMG! These were delicious. I did what it said in the comment below and washed off the olives and instead of cheddar cheese I used grated swiss gruyere cheese from Trader Joes! I made mine gluten free because I have celiac, so I used Jules Flour and EVOO instead of butter. I had to add water to get the mixture more moist. But loved the results. If you love olives you’ll love these!!!

I followed some other reviews and added a bit of water to my dough just until it came together (I used about a tablespoon total) I also added a dash of garlic powder and a bit of paprika for some extra flavor. I drained my olives on paper towels and dusted them with flour before wrapping the dough around them, which made them super easy to assemble. My olives were a bit small so I had some left over dough that I made crackers out of, my son really enjoyed those . Overall, these were too salty for me, and I normally love the saltyness of green olives. Maybe I would have enjoyed them more if I had a creamy dip to go with them, to kind of mask some of the saltyness. The dough was pretty good though, nice and flakey. Ill make these again with a different olive (probably black ones, and probably stuffed with something, like a meat or cheese) just because the dough was really nice and was easy to make. Id even make the dough just for crackers or cheese straws, but id add more seasonings if I used it for that alone. Thanks for sharing