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Reviewed: Feb. 23, 2008

You have to like olives to love these and don't over bake them. When they just turn golden on the bottom they are done. I added cayenne pepper in place of some of the paprika (my mother in law makes these and told me she uses cayenne) and my second batch got a little more cheese since I was grating what was left I just threw it in--maybe an extra 1/4 cup and they were the best ones. These are the best nibble/snack item to make when having drinks or company. Good warm or room temp.

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karena

Cooking Level: Professional

Living In: Limerick Township, Pennsylvania, USA

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Reviewed: Sep. 19, 2007

I've made a similar version of these for years and had much success. I would suggest only 1 cup of flour instead. Also, 1/2 tsp. ground mustard is a nice accent. They freeze really well. Bake them straight from the freezer.

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Reviewed: Nov. 29, 2006

I love olives and cheese and had high hopes for this recipe. It was terrible - dry crumbly lumps that tasted almost like Cheez It crackers with the olive lost in the middle. I was very careful to make the balls very small too...May have been better with some sort of sauce, but they ended up in the trash.

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