The kids (8 & 9) and I did this recipe for an afternoon snack. After the food processor mixed the dough, we used our hands to finish it. We broke the dough into 24 pieces before we started, and wrapped the flattened dough around each olive. We had to bake for 20 min to get brown. They turned out well. Both kids said they would make it again. The cheese and the strong olive taste is an interesting mix, but it gets addictive. Fun with the kids, but I wouldn't do it for a party - too much work!

My daughter and I love olives, so I made this and it was really not to our taste. We did not enjoy them and could not keep eating them. I followed the recipe...but added a teaspoon of olive oil. what a waste of good olives.

I added a tablespoon or 2 or ICE water to make the dough easier to shape around the olives. The dough should be soft and not dry (similar to pie dough) when shaping around olives. Shape each piece of dough into a flat disk, about 1 1/2" diameter, put olive in center and bring ends together at tope of olive.Roll in palms of hands to make round.

I would like to start by saying, I love olives, I eat them right out of the jar....but this recipe, yuck! I only ate 1, and most of our guests only ate one also. We did have one guests that thought they were great, but everyone else voted to not have them again.

Delicious! A unique appetizer. In my experience the ingredients ultimately have to be pressed together by hand in order for them to combine into a dough. Also, I couldn't understand how it could make 24 Cheese Olives if you use a tablespoon of dough for each olive. In that case, it will only make 10! I did use HUGE olives, but even if I had used the small ones, if I used a tablespoon of dough, I would have only had enough for 10.

These were pretty good. The only reason I didn't give them five stars was because I did have to add some warm water to the dough to get it the right consistancy. I love that I can make a ton and freeze them, and they still only take about 15 minutes till they're hot and ready to eat

These were amazing. For people living in dry climates, the dough will generally not have enough moisture to come together properly, even if mixed in a food processor. I added a little bit of the olive brine to bring the dough together into a moist enough ball. I did not need more than a teaspoon or two, and it will depend on just how dry a day it is, but it pulled the dough together without adding extra fat, and with added flavor. Also, I only used half a tablespoon of dough around each olive and that made the amount the recipe said it would, and was the right amount of dough for the olive.

This is my first review. This simple recipe convinced me I needed to share my experiences. Since New Years I've made these twice for parties, stuck to the recipe except reducing the cayenne. They are easy and fabulous, what a great combination!

They're very good, but it's not easy to get the dough mixture to wrap around the olives. :o(

These are wonderful. I was slightly worried about the taste combination, but they were a big hit with everyone. The cayenne pepper gave them a great kick. I put everything into my Kitchen Aid mixer and let it run until the dough was well blended and formed a big moist lump. It takes a little bit of time to individual wrap every olive, but it's well worth it.

These are great! A good appitizer to share at the holidays.

Turned out okay but very salty

I am giving this only one star because "as is", this recipe is impossible. It only works with modifications and if you don't read the reviews first, you won't know that they need doctoring. I did need to add water just to make the dough stick together and then I found them to be very salty and time consuming to prepare. Only one person at my Christmas party really said anything positive about them.

I have now made these for Thanksgiving and Christmas to the adoration of all my guests. The first preparation included black olives. Stick to the giant green olives. They make a much more savory bite. The black olives get kind of lost in the cheese. Great original idea

Very good! I made 2 batches of these and the second one I added 1/4 cup more of flour to make them a little less cheesy. I also added olive juice to the mixture to make it easier to work with. That worked great!

Awesome! The jalapeno stuffed olives were a hit.