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Cheddar Baked Olives


"These are snazzy little appetizers that taste great hot or at room temperature, and they freeze well, too! If baking when frozen, reduce oven temperature to 350 degrees F (175 degrees C)."
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1 h 40 m servings 68 cals
Original recipe yields 36 servings (36 olives)


  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mix Cheddar cheese and flour together in a bowl. Stir in butter, cover, and refrigerate 1 hour, or more.
  2. Heat oven to 400 degrees F (200 degrees C).
  3. Form chilled dough into small balls, pressing a deep hole in the center using your thumb. Stuff each ball with an olive, and seal completely.
  4. Bake in the preheated oven 15 to 20 minutes until golden brown, watching carefully and turning as needed to prevent bottoms from burning.

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Read all reviews 24
  1. 25 Ratings

Most helpful positive review

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!!

Most helpful critical review

dough is bland and dry

Most helpful
Most positive
Least positive

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!!

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 t...

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

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 thi...

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

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 ...

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 hi...

These turned out pretty good. My mom used to make a version of these and of course I think hers are better!

dough is bland and dry