Reviewed: Nov. 24, 2009

I love these and they're so easy to make. My tip: don't chill the dough. I find it's so much easier to stretch it around the olive if I warm the dough in my hands slightly. Otherwise it's just too crumbly and appears to need more binder (like butter). With it warm it all comes together. I use small olives so they're just a bite or two each.

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JT

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 9, 2009

I love olives, but this recipe is not appropriate for cooking. First the mixture was too floury to stick together so I added an additional 2 T of butter which causes them to lose shape while cooking. What a mess.

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surfside2005

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Reviewed: Mar. 2, 2009

I made this recipe for my husbands retirement party. I took the advice of some and made them the day before with a liberal dash of cayenne. They were very well received and was asked repeatedly for the recipe. Personally, I liked them better hot but know one else seemed to mind them at room temp.

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SMPLYPATTY

Cooking Level: Expert

Home Town: Elm Mott, Texas, USA

Living In: Valrico, Florida, USA

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Reviewed: Nov. 19, 2007

dough is bland and dry

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Terri

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Reviewed: Aug. 14, 2007

These are always a hit. My family loves them. I do need to add a bit more butter to the dough. Warm, crusty, and salty. Who doesn't love that!!

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MommyOfTwo

Cooking Level: Intermediate

Living In: Otsego, Michigan, USA

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Reviewed: May 25, 2007

The trick is using a small ball and really pulling the dough around the ball.

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GRETAJW

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Reviewed: Jul. 17, 2006

I had high hopes for this one. I absolutely love olives! But it was not good. It was really bready and the olives were warm and gross. My friends made fun of them and me for making them. It's still a joke that I made the bread olives.

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FITZGIBJ

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Reviewed: May 14, 2006

I make these for most parties. I also only get 24 and need to experiment with moistening the dough to put it on thinner.

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LAURCL

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Reviewed: May 12, 2006

I found them best cooked from frozen with an extended bake time, I used old cheddar, paprika, hot sauce and worstershire. Used only enough dough to cover olives, sometimes I can make 48 with this recipe - I get rave reviews!

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cookswithfamily

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Reviewed: Jan. 3, 2006

Dry and tasteless.

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HAMLINE

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Reviewed: Dec. 27, 2005

I served these warm and they were not very good. Had sort of a soft doughy- gummy texture. The leftovers were better cold the next day, crisp, crunchy and tasty. If I make these again I would serve them cold. Recipe only made 24 olives

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GRAMMABEA

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Reviewed: Sep. 12, 2005

My mother always made these as Christmas when I was a kid. I started making them a few years ago...always get RAVE reviews. One person even said they were "the best thing he has ever put in his mouth." And his mother is an awesome cook. I do add a dash of cayenne. Even enjoyed by non-olive lovers.

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BAGRUBA

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2005

Average. I am an olive lover and thought these would be GREAT! I just wasn't thrilled with the results, although they were very easy to make.

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LEWSKI709

Cooking Level: Expert

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Reviewed: Mar. 4, 2005

I found the first batch bland. I took the advise of one of the reviews and used a little cayenne pepper and I also used garlic and jalapeno pepper stuffed olives for variety.

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SCOTTT

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Reviewed: Dec. 23, 2004

I use 'old cheddar'. They never turn out bland.

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Sonya

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 6, 2004

When you first read this recipe you think "Hmmm, this doesn't sound good". Well, you're right! A bowl of olives would be just as popular, if not more so.

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JAMESCARTY

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Reviewed: Dec. 6, 2004

These were good but tasted a little dry and flavorless. Next time I will add a little cayenne pepper and a little less flour. Also, I only had enough dough to make 24 olives so plan accordingly.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2004

Yum, yum, yummy! Cheesy, slighty-crispy breading outside and the soft, hot, salty olive inside. Any appetizer I can freeze for later use is a godsend.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Mar. 25, 2004

Excellent! I did grease the cookie sheet with Olive oil. That was the only variation.

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Flattop1960

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Cheddar Baked Olives

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