Cheesy Olive appetizers

"These became popular in the '60's and are still good today. Bet you can't eat just one! Prep time includes 20 minutes of flash freezing."
photo by KellyMae photo by KellyMae
photo by KellyMae
photo by KellyMae photo by KellyMae
photo by KellyMae photo by KellyMae
photo by KellyMae photo by KellyMae
photo by Bergy photo by Bergy
Ready In:
48 appetizers




  • Mix together all the ingredients except the olives.
  • It will be a thick mixture.
  • Drain at least 48 stuffed green olives.
  • Wrap approximately 1 teaspoon of the cheese mixture around each olive, to completely cover it.
  • Flash freeze covered olives at least 20 minutes.
  • Store in a freezer bag until ready to serve.
  • Bake on an ungreased cookie sheet at 400F for about 15 minutes.

Questions & Replies

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  1. riffraff
    The only problem I had with this recipe was my fault. I tried to used margerine instead of butter. Bad idea. This is not the one to cut the fat on. They melted into puddles. Tasted okay but looked kind of funny. I will make again the right way.
  2. Peter Near
    My family loves olives, but wasn't a big fan of this recipe. It was fun to make though, thanks for posting.
  3. KellyMae
    I was not wowed by these. Perhaps its because I used regular bottled pimento stuffed olives. Reduced the recipe by 1/4th and it made 17 balls. Erred in my dividing and had to add more butter, which I melted. Used a pastry cutter to combine and cut grated cheddar into flour mixture. Baked at 400 in a toaster oven for 15mins, slightly browned and crispy. I might try these again with a better quality olive.
  4. Graymare47  252632
    I found, these were better if they cooled a bit, made the coating a bit crunchier. They were pretty easy to make. I used up some other grated cheeses (Taco blend and Swiss) I had, and they were great!! They were well accepted!!
  5. Chef Suz in Bekond
    Used this for a Valentine app. my DH loved them. This is a keeper. Very easy to prepare.


I now live in southeast Michigan, but have lived overseas a couple of times (in the South Pacific, and in Asia). My family loves to try new foods and has very few dislikes so I am lucky. We love to travel (lately in Europe and the Caribbean) and I have collected recipes and spices wherever we go.
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