This easy Olive Cheese Ball will be one of the best things you ever make for a party. It’s so perfect salty but in that briny way you can only get from olives or pickles. And best of all, it’s perfect with pretzels, bagels, and even vegetables.
Seriously, I’m in love, but not the healthy kind of love. The kind where you really like it but you know you shouldn’t have it.
This olive cheese ball is perfect for all kinds of occasions like Christmas, New Year’s Eve parties, and Thanksgiving. But me, I’ll have this during the week as a bagel spread. But that’s just me…😆
By the way, if you’re looking for other deliciously simple but somewhat sophisticated party appetizers, check out our mini cheese balls, and our easy smoked salmon dip.
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❱❱ PIN IT OR FORGET IT ❰❰
Why You’ll Love This Recipe…
- This olive cheese ball has everything you could want in a party appetizer. They’re so creamy and so satisfyingly salty.
- Because cheese balls have to chill until ready to serve, these are great to make ahead.
- It’s perfect for parties because it goes with so many dippers like crackers, pretzels, toasted baguette, or even vegetables.
Ingredients
- Cream Cheese
Shredded Cheese – We prefer sharp cheddar for this recipe because it has a strong flavor that won’t get lost to the olives.
Green Olives
Black Olives
Green Onions
Garlic Powder
Fresh Lemon Juice – Cuts through the richness of the cheese.
Pecans – Adds a crunchy contrast.
See the recipe card for quantities.
How to Make An Olive Cheese Ball
Add the softened cream cheese, cheddar cheese, ¼ cup of green olives, black olives, green onions, garlic powder, and lemon juice to a large bowl. Mix until evenly combined.
Cover the mixture and refrigerate for about 30 minutes, or until firm enough to shape.
Transfer the mixture to a piece of plastic wrap and shape it into a ball. Wrap it tightly, then refrigerate for 1 hour.
Combine the remaining ¼ cup green olives and chopped pecans in a shallow dish.
Roll the cheese ball in the olive-pecan mixture, gently pressing the coating onto the surface. Serve with crackers, pretzels, or fresh vegetables.
Top Tip
Allow your olive cheese ball to chill for at least 1 hour before serving. This does two things. First, it gives the cheese ball a chance to firm up, and second, it gives the flavors a chance to come together.
Storage
Wrap the cheese ball tightly in plastic wrap in the refrigerator for up to 4 days. It tastes best when kept in the fridge until just before you serve.
For the best texture, wait to coat it until closer to serving so they stay crunchy.
Other No Bake Desserts You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
Yes. Olive cheese balls are perfect for making in advance. You can make it 1 or 2 days ahead. Start by wrapping the cheese ball tightly, then store in the fridge until it’s time to serve.
Nope! We like how the cheese taste with both black and green olives, but you can choose one or the other. Also, using both adds a nice color.
The pecans are optional, but leaving them out will change the flavor and texture. If you’re looking for an alternative, coat it in crushed pretzels, crushed crackers, or chopped herbs.
Olive Cheese Ball Recipe
Ingredients
- 16 Oz Cream Cheese Room Temperature
- 1 Cup Shredded Sharp Cheddar Cheese
- ½ Cup Chopped Pimento-Stuffed Green Olives Divided
- ½ Cup Chopped Black Olives
- 2 Green Onions Finely Chopped
- ½ Tsp Garlic Powder
- 1 Tsp Fresh Lemon Juice
- ½ Cup Finely Chopped Pecans
Instructions
- Add the softened cream cheese, cheddar cheese, ¼ cup of green olives, black olives, green onions, garlic powder, and lemon juice to a large bowl. Mix until evenly combined.
- Cover the mixture and refrigerate for about 30 minutes, or until firm enough to shape.
- Transfer the mixture to a piece of plastic wrap and shape it into a ball. Wrap it tightly, then refrigerate for 1 hour.
- Combine the remaining ¼ cup green olives and chopped pecans in a shallow dish.
- Roll the cheese ball in the olive-pecan mixture, gently pressing the coating onto the surface. Serve with crackers, pretzels, or fresh vegetables.
Notes
- Drain the olives very well and pat them dry with paper towels before chopping. Too much brine can make the cheese ball soft and prevent the coating from sticking well.
- Store the cheese ball tightly covered in the refrigerator for up to 4 days.
- Let the cheese ball sit at room temperature for about 15 minutes before serving so it is easier to spread.
Nutrition
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