Recipe: Classic Cheesy Olive Balls
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Prep time: 20 minutes (+ 1 hour chilling)
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Cook time: 15–20 minutes
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Yields: Approx. 25–30 balls
Ingredients
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Olives: 1 jar (approx. 5 oz) pimiento-stuffed green olives, thoroughly drained.
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Cheese: 2 cups (8 oz) sharp cheddar cheese, finely shredded.
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Butter: 1/2 cup (1 stick) unsalted butter, softened.
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Flour: 1 1/4 cups all-purpose flour.
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Spice: 1/4 tsp cayenne pepper (optional, for a little kick) and a pinch of salt.
Instructions
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Dry the Olives: This is the most important step. Pat the olives extremely dry with paper towels. If they are wet, the dough will slip off.
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Make the Dough: In a medium bowl, cream the softened butter and shredded cheese together. Stir in the flour, cayenne, and salt. Use your hands to knead it into a smooth, cohesive dough.
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Wrap: Take about 1 teaspoon of dough, flatten it in your palm, place an olive in the center, and roll it into a ball. Ensure the olive is completely sealed.
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Chill: Place the balls on a tray and refrigerate for at least 1 hour (or freeze for 20 minutes). This prevents them from spreading into “cheese puddles” in the oven.
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Bake: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Bake for 15–18 minutes until the crust is golden brown and fragrant.
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Serve: Let them cool for 5 minutes so the cheese sets before serving warm.
Description & Notes
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Flavor Profile: A “salt-bomb” in the best way possible. You get the buttery, flaky crunch of the pastry followed by the tangy, salty burst of the warm olive.
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The Look: As seen in your photo, the dough often pulls back slightly during baking, revealing the “eye” of the olive. For a cleaner look, use slightly more dough and pinch the seams tightly.
Tips for Success
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Cold Dough, Hot Oven: Never put room-temperature olive balls into the oven; they will melt flat.
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Cheese Quality: Grate your own cheese from a block. Pre-shredded cheese is coated in potato starch, which prevents the dough from sticking together properly.
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Make-Ahead: These freeze beautifully. You can freeze the raw balls for up to 3 months and bake them straight from the freezer (just add 3–5 minutes to the bake time).
Nutritional Info (Per Ball)
Benefits
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Monounsaturated Fats: Olives provide heart-healthy fats and Vitamin E.
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Portion Control: Being bite-sized makes them easy to manage at parties.
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High Satiety: The combination of fats and proteins from the cheese makes these very filling.
Q&A
Q: Can I use different olives? A: Absolutely. Kalamata olives or garlic-stuffed olives work great, though green olives provide the most traditional “tang.”
Q: Why did my dough fall off? A: Usually, it’s because the olives weren’t dried enough or the dough was too buttery. Try adding another tablespoon of flour if the dough feels greasy.
Q: Can I air-fry these? A: Yes! Air-fry at 375°F for 8–10 minutes. Just make sure they are frozen or very cold before they go in.