Hot Cheese Olives Recipe (2024)

By Julia Reed

Hot Cheese Olives Recipe (1)

Total Time
1 hour 15 minutes
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This is classic 1950s co*cktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today. Just wrap co*cktail olives in a simple Cheddar dough and bake until golden. Martini optional.

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Yield:50 hors d'oeuvres

  • 8tablespoons (1 stick) unsalted butter, softened
  • 8ounces (2 cups) grated extra-sharp Cheddar
  • cups unsifted all-purpose flour
  • teaspoon kosher salt
  • ¼teaspoon ground cayenne
  • Dash of Worcestershire sauce
  • 1large egg
  • 50small pimento-stuffed co*cktail olives, drained and patted dry

Ingredient Substitution Guide

Nutritional analysis per serving (50 servings)

53 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 55 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Hot Cheese Olives Recipe (2)


  1. Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.

  2. Step


    Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.



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I've made this several times, always to raves. Once the dough is chilled, I roll it out, cut a square, settle the olive inside the square, and fold the square around the olive. Much easier than pinching and fussing and you can use a good sized olive, adjusting the size of the square to the size of the olive.


Martini optional? What is she thinking??


I have even frozen these before baking. They are great for last minute drop-in guests. Addictive!


I roll these in sesame seeds before baking.


I find it easier to roll the dough into a log, chill, then slice into coins which can be flattened and wrapped around the olive. And double the cayenne pepper.


Have made these for years and found they can be made ahead and frozen before cooking. Place them on a cookie sheet in the freezer. Once frozen, put in a plastic bad or container. Before cooking, let sit out 30 minutes or so and then bake. I also add more cayenne and Tabasco.


Made these for the first time last night to take to a party. They were a huge hit. I too, like others, had forgotten about this oldie but goodie recipe. It made about 55 to 60 for me. I added a couple more dashes of Worcestershire . Next time I will add more cayenne pepper. I am wondering if a tablespoon of grated onion might enhance this already yummy appetizer.


I made these with the regular co*cktail olives and some jalapeño stuffed olives. Both were delicious, but the jalapeño stuffed were our favorite. I froze some and didn’t have any trouble reheating small batches for snacks or appetizers.


I just made these with Cup 4 Cup flour and they turned out great! I refrigerated for another hour after assembly before putting them in the oven. I use smoked paprika, jalapeno stuffed olives and a combination of cheddar and gruyere (it's what I had at home). I will definitely make again.


I totally forgot about these! My mom used to make them when friends were coming over in the 60's. I was little and didn't want to try the olives, so I would eat the dough around them.


These were my mother's go to for co*cktail parties and holiday appetizers. Great fun think of them again. My sister also made them with a small piece of pre cooked breakfast sausage instead of olive.


We make these every year for our holiday party, and I think people come to the party just to eat them! We make a triple recipe and freeze them on cookie sheets (before cooking), then cook in batches over the course of the party. (If it’s below freezing out and you’re low of freezer space, you can set cookie sheets in the trunk of your car!)

Ana j

Would these be good for a potluck? Where they might not be fresh from the oven, but maybe an hour out of it...


Can be made in stages. Mixed in food processor, formed into a plastic-wrapped ball, and chilled for 2 days. Arranged on the cookie sheet early on the day of baking and placed in fridge until preheating time. Took considerably longer than 15 minutes, but figured it would, so allowed for it. Big hit.


Have been making these for over 35 years on Christmas Eve...guests gather around the oven waiting for the cheese puffs to come out! Would not be Christmas without them!


I try this recipe on different olives. I used Spanish olives with pimentos as described in the recipe, Spanish olives stuffed with olive oil poached garlic, Castelvetrono and Kalamata olives both plain and stuffed with garlic stuffed.Everyone preferred the garlic stuffed olives. If you like bold flavors opt for Spanish with pimentos and Kalamata with garlic. For a smooth milder flavor consider Castelvetrono with garlic. But all were great. Note: Eggwash helps with browning.


I have made these many times and have even substituted the olive for a date for a sweet treat!

Karen in Montreal

Everyone eats so many of these! I use very sharp cheddar, and more hot pepper. Kalamatas inside. But it’s also weirdly delish to put a dried or canned sour cherry in the middle, for the olive-haters!


Doesn’t 8 ounces of cheese equal 1 cup? If so, the recipe may need revision.


These are great for taking to a co*cktail party. I stuffed olives with 1:jalapeños, 2:Gorgonzola 3:anchovies, 4: garlic (they came that way) & 5: pimentos. There weren’t any left and everyone raved about them. However, the Gorgonzola melts out and leaves a hole in the olive. I think the jalapeño ones are best.


I also rolled the stuffed olives in different things so I could identify what was inside. White & black sesame seeds, panko, chopped sunflower seeds, chopped walnuts, etc. ads another layer of flavor, too.


I don't know why, but a small percentage of my olives burst the dough and exposed the olive while baking????Yummy but definitely a lot of work.


Per other readers, I used jalapeño stuffed olives, added more Worcestershire, added smoked paprika, rolled the dough into a log & chilled in the freezer, then cut slices and whacked them flat with a meat tenderizer. After encasing the olives (which are big to begin with) I put white & black sesame seeds on each end and froze them. I baked a couple to test and they're great!


I love this oldie, but goodie! I followed the suggestion to roll the dough into a log, chill and then cut. It was much easier to wrap the olives and get a consistent amount of dough per olive.


Frozen balls cook up perfectly in air fryer!


Agree with more cayenne. I also (accidentally) added more Worcestershire than I meant to, but it turned out fine.I grated my own cheese but next time I will use a finer grater because it was a bit too chunky. Also had to add a little extra water, as the dough was too stiff.It went over well out my work potluck! Will make again.


Pretty sure I remember way back when adding a little Sherry to moisten and flavor. To DIE FOR! Never used an egg but must lighten it up a bit


So easy and delicious. Can freeze. Use the smaller olives.

Thanksgiving ideas

Thanksgiving recipes, and ideas

Tania Hanson-De Young

I saw someone used Gouda, and the recipe calls for cheddar. Has anyone tried an Italian cheese? I need Italian appetizers for a fundraiser.

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