Reviewed: Feb. 3, 2007

I brought these to a party and they were devoured! I recommend adding 1 tsp. cayenne in place of the paprika - this gives it a nice kick. Also, these are great when frozen uncooked and then cooked from frozen. I love cooking these on a piece of stoneware - they come out perfect! Crisp on the outside and moist on the inside.

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3 users found this review helpful

Reviewer:

chefsue

Reviewed: Jan. 31, 2007

These are fabulous! Tasty, cheesy. Very easy to make, the kids like to help. But they are not good cold, you have to bake in batches so they get eaten when hot.

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6 users found this review helpful

Reviewer:

Terilynn

Home Town: Muskego, Wisconsin, USA

Reviewed: Jan. 2, 2007

a little dry to my liking, and found that unless the person likes green olives, one might have some left over.

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2 users found this review helpful

Reviewer:

Elisa Sue

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Aug. 28, 2006

I made these this past weekend for a large party and unfortunately my cheese balls ended up being "olive cheese hats" and they were delicious and very well received. One guest asked me if I'd make them for him for a Christmas gift. Was actually very funny and they tasted awesome, just melted in the oven. I think the cheese mixture was too warm so when placed in the oven, they melted around the olives.

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Reviewer:

jennifer

Reviewed: Apr. 18, 2006

Not the prettiest appetizer; but if you like olives this is for you.

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1 user found this review helpful

Reviewer:

VMAE71

Reviewed: Feb. 5, 2006

These were wonderful. I wanted to make something different for the Super Bowl and came across this recipe. I cut the shreadded cheese to 16 oz (4 c) and added 3 oz. of softened cream cheese. I like another used the food processor and they came out moist enough to make a nice dough around the olives. Also, my husband doesn't like olives so I did some for him with dill pickle chips and he said they were wonderful

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6 users found this review helpful

Reviewer:

KMcD

Reviewed: Dec. 7, 2005

This was a great and really easy recipe to make. I made these and froze them for a party I was having in a couple of weeks. I followed others advice and added a bit of water to make the dough more workable. I used large olives stuffed with garlic and the results were fantastic. I love olives so this was a perfect recipe for me. They were the biggest hit at the party, and the first thing to go. Thanks for the recipe!

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3 users found this review helpful

Reviewer:

BOOTBYRD

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Nov. 28, 2005

Very very good! Added a little cayenne and WOW! Gobbled up quickly by my guests. I'm going to try freezing some for snacks and Christmas party. Thank you for sharing.

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3 users found this review helpful

Reviewer:

LYNNESTWINS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Snellville, Georgia, USA

Reviewed: Nov. 26, 2005

Wow, these were surprisingly good and tasty. I did not think they would turn out as well as they did, but they were the hit of the party. I used queen olives and only got about 30 appetizers out of this recipe. Next time, I will use smaller olives and try jalapeno stuffed ones at that. I will also look for extra sharp cheddar which I think will give them even more of a bite. Thanks for a great recipe.

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Reviewer:

PODGER1

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

Reviewed: Apr. 24, 2005

I love olives and I love cheese. This is a great appetizer. I think I "stretched" out the use of the cheese as I was able to get more than 45 olives - I used the manzilla olives (the entire 14oz jar). I suppose the recipe may be for larger olives and I didn't have THAT much breading around the olive. It was delicious!

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1 user found this review helpful