Cheese Olivettes


This recipe is adapted from Anne Byrn’s recipe in her Anne Byrn Saves the Day cookbook. They are simply wonderful, easy to make and they freeze well before cooking so they are a great do-ahead appetizer.


  • 2 Cups shredded Cheese (I used low fat shredded Cheddar, Monterey Jack & Colby)
  • 1 stick of butter, room temperature
  • 1 Cup all-purpose flour
  • 1/2 teaspoon Louisiana Hot Sauce or Tabasco
  • 1 jar of Green Pimento Stuffed Olives – 48 count


Place the cheese and butter in a large bowl and blend with an electric mixer, low speed, until just combined. Add the flour and hot pepper sauce and blend until smooth, about 1 minute. You can cover and refrigerate until later but I find the dough works better when it is a little soft.

Preheat oven to 375.

Break off a piece of dough, tuck an olive into it and roll in your palm until the olive is covered and is in the shape of a ball. Repeat with the remaining dough and olives.

Place about 1 inch apart on a baking tray.

At this point you can flash freeze them, uncovered, on a baking tray until firm, about 1 hour. Then transfer to an airtight container and use as needed. Thaw on a baking sheet for 30 minutes and then bake as directed.

Bake the Olivettes until they are golden brown, 15-20 minutes. Transfer to a wire rack, let cool and serve.


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