These Olives Balls are a holiday entertaining must! Olives wrapped in a buttery cheddar cheese pastry. They couldn’t be easier or more delicious!
It’s less than two weeks til Christmas! Say what?! Honestly, I feel like Thanksgiving was yesterday. I’ve been so busy holed up in my kitchen cranking out cookies like a boss, December’s passing me by! Just like that….WHOOSHHH and it’ll be ovah!
The next few weeks, I’ll be in full entertaining mode. YASSSS! My favorite part of the holiday season….well, besides the cookies. So to make things easier, I spent this past weekend making some of my favorite appetizers and throwing them in the freezer, so when I need ’em, I can pop ’em out, enjoy the party and still look like the hostess with the mostess!
Honestly, I can’t believe I haven’t shared these Olive Balls with you guys yet. I’ve been enjoying these since I was a kid. My mom, the original hostess with the mostess, made these every holiday season. She’d get all of us to help and we’d make dozens to throw in ziplocs in the freezer, so when friends would drop by unexpected, we always had something to serve with cocktails.
If you’re an olive fan you’re going to LOVE these, because they’re covered in a buttery cheddar cheese pastry that’s to die for. I always opt for the larger queen olives, so they’re more of a mouthful. And I usually double or triple the recipe so I have a big enough stash in my freezer for the holidays. They’ll keep right through New Years’s too! That is if they last that long! Enjoy!
- 1/2 cup one stick butter, softened
- 2 cups shredded sharp white cheddar cheese
- 1 1/4 cup all-purpose flour
- 1/4 tsp. salt
- 1/2 tsp. cayenne pepper
- 24-26 large Queen pimento stuffed olives
Drain olives in a strainer. Set aside.
Line a large baking sheet with parchment paper. Set aside.
Beat butter until creamy. Add cheese.
In a medium bowl, whisk together flour, salt and cayenne. Gradually add flour mixture to butter mixture until well combined.
Cover each olive with dough until totally covered. Place on prepared sheet.
Chill for one hour or freeze.
Preheat oven to 400 degrees.
Place desired amount of olives on tray and bake for 12-14 minutes or until lightly browned.