Easy Olive Cheese Ball
This Olive Cheese Ball is a delicious twist on the classic cheese ball. Cream cheese, cheddar, parmesan, and olives come together with seasonings for a savory cheese ball rolled in toasted pecans, parsley, and even more olives!
While certainly a retro appetizer, cheese balls are definitely coming back in “style” as an easy, crowd-pleasing appetizer to serve at parties, celebrations, and during the holidays! This olive cheese ball is a delicious twist on the classic cheese ball!
Olive lovers, rejoice! While you see most appetizer plates simply include olives on their own, and while that is a delicious way to enjoy them, it’s time for more olive appetizers, don’t you think? This cheese ball will not disappoint!
If you want another olive appetizer, try my creamy green olive dip!
Olive Cheese Ball Ingredients
How to Make an Olive Cheese Ball
It’s actually quite easy to make this simple cocktail party appetizer! Read along for my top tips and tricks.
- Use a food processor or standing mixer to combine softened, room temperature cream cheese (this is key, it makes it easy to mix together) along with the rest of your mix-ins. For this cheese ball, that includes the cheddar, parmesan, olives, and seasonings.
- Once combined, spread out a layer of plastic wrap on your counter.
- Spritz clean hands with a quick spray of nonstick cooking spray to help form the cheese ball mixture into a ball shape.
- Lay it on the plastic wrap and carefully fold the wrap around the ball. Now you can apply more pressure to help shape it into that perfect ball shape!
- Refrigerate for at least 8 hours (I usually leave it overnight).
- Spread your cheese ball coatings on a shallow plate. Remove the cheese ball from the refrigerator and unwrap. Roll it in the coating until evenly coated, gently pressing the toppings in if needed.
- Serve with crackers and enjoy!
Cheese Ball Tips & Tricks
- You can swap in your favorite olives! Green olives, black olives, Kalamata olives… any will do! The recipe calls for 3/4 cup of olives so use whatever olive variety you have on hand or prefer. You can certainly add more or less.
- No time to bring your cream cheese to room temperature? Microwave it for about 12-15 seconds to quickly soften it.
- If rolling your cheese ball in chopped nuts, like this recipe, don’t refrigerate it (coated in nuts) for too long after adding the nuts or the nuts will not stay crunchy. I like to coat mine about 20 minutes before serving.
- How do you make a cheese ball firmer? Refrigerate it again to firm up your cheese ball!
- If making the cheese ball in advance (you can make it about 1 week in advance), just keep it uncoated until ready to serve so your toasted pecans are nice and crunchy!
How long do homemade cheese balls last?
Cheese balls will last up to 1 week in the refrigerator. Be sure to store them in an airtight container. I wrap mine tightly in plastic wrap and then in an airtight container.
More Easy Party Appetizers:
You might also love my Baked Muffuletta Dip and Cold Caprese Dip – two of our other favorite party appetizers! Love cheese balls and want to try another? Try my popular Ranch Cheese Ball!
I hope you’ll give this Olive Cheese Ball a try the next time you want a twist on the traditional cheddar cheese ball! And if you try it, please leave a star review below!
Olive Cheese Ball
Ingredients
For the Cheese Ball
- 2 8-ounce packages cream cheese (softened/room-temperature)
- 3/4 cup green olives ((or black olives))
- 1 cup sharp cheddar cheese (shredded)
- 1/3 cup parmesan cheese (grated)
- 2 tsp Worcestershire sauce
- 2 green onions (chopped)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp freshly ground black pepper
For the Cheese Ball Coating
- 1 cup pecans (toasted, finely chopped)
- 2 tbsp parsley (diced)
- 1/4 cup green olives (finely chopped)
Instructions
- Using a food processor, standing mixer or in a large mixing bowl, combine together cream cheese, cheddar cheese, parmesan, olives, Worcestershire sauce, green onions, garlic powder, onion powder, and black pepper until combined.
- Spritz clean hands with nonstick baking spray and mold the cheese mixture into a ball shape.
- Lay out a piece of plastic wrap and add the ball on top. Fold up the plastic wrap around the ball and further mold into a ball.
- Refrigerate for at least 8 hours. This will help firm up the cheese ball.
- In a shallow dish, stir together the coating (pecans, parsley and green olives).
- Unwrap the cheese ball and carefully roll it in the toppings. Gently press the toppings in to the sides, if needed.
- Serve with crackers, crostini or toast rounds and enjoy!
Looking for another low carb appetizer? Try Cuban Sandwich Skewers!
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