Reviewed: Nov. 6, 2011

I used this as a base to use up some chopped green olives and pimentos. I used stick margarine and instead of melting it completely, put it in the microwave for 30 seconds. Instead of paprika, I used 1 tsp. chili powder, a shake or two of red pepper flakes, and 1 tsp. of Worcestershire sauce. I mixed in 3/4 cup drained chopped green olives, rolled the dough into small balls (like making cookies), and baked for 10 minutes. The dough is a bit crumbly and dry, but I like the baked balls. They aren't very spicy hot, but each one has a slightly different dominant flavor. I do think they taste better and crumble less after cooling, though.

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Reviewer:

MoonMusic

Reviewed: Sep. 3, 2010

These were just okay...nothing spectacular. I followed the recipe exactly and found regardless of how small I made these you couldn't taste the olive very well. They were a nice change from our traditional olives filled with squirt cheese, but I'm not sure I'll make them again. I had about 20 teaspoons of mixture left after I finished with the can of olives. I hated to throw all that out so I added some garlic powder and rolled the remaining balls without the olive. These were quite tasty and went over very well. I will probably make the garlic cheddar mixture again and possibly add some chopped olives to the mixture next time.

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Reviewer:

DawnCherie

Reviewed: Dec. 15, 2009

Great gluten free - I made this recipe using large double-stuffed green olives, stuffed with garlic and jalapenos (Tassos brand). Then I made a batch of Chebe bread (tapioca based mix), added the cheese and wrapped them around the olives. The olives are large so the end product is a two-three-biter for most people. I made a batch this morning to test for a party tonight. Munching on one right now. Yum.

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Reviewer:

Anne

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Bremerton, Washington, USA

Reviewed: Oct. 24, 2009

These are SO yummy! When I make them, they are gone in minutes!

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Reviewer:

littleangelkisses

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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Reviewer:

karena

Cooking Level: Professional

Living In: Limerick Township, Pennsylvania, USA

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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Reviewer:

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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8 users found this review helpful