Cheese Wrapped Olive Bites for your Appetizer

We all know that Popeye loved his spinach, enabling him to be strong but he also really knew what was good for his heart, Olive Oyl! 

The petite fruit is one of the oldest foods known to man and contains many health benefits, such as oleic acid, is an important source of fibre and filled with vitamins and minerals. The olive tree was a symbol of happiness and peace with olives being a source of oil and food. 

Seaside with Olive Trees
Alush Shima

The tastes, varieties and sizes of olives are amazing.  I’ve got many olive recipes and this is one of my favorite, so good and combines with olives an ingredient I love, cheese!  It makes a great appetizer.  It’s tasty, unique and easy in that they can be prepared ahead of time, frozen and then just popped in the oven for a warm savory hors d’ oevures.  What could be easier?

Cheese Wrapped Olive Bites


50 large green olives, with pimento, well drained
2 cups grated sharp cheddar (Tillamook is great)
½ cup butter
1 cup sifted flour
1 teaspoon Hungarian paprika
1/8 teaspoon cayenne pepper, optional 


Make sure the olives are drained well, I pat them dry with paper towels. 
Blend cheese and butter.
Sift together next 3 ingredients.
Combine cheese with flour and butter mixture.  It makes a stiff dough.
Pinch off small amount of dough and flatten in palm of hand.
Wrap around olive.
Freeze on parchment lined baking sheet in a single layer.  Once frozen, they can be placed in resealable plastic bags until ready to bake them.
Do not thaw before baking. 
When the time comes to bake them, preheat the oven to 400 degrees.
Bake for 15 minutes or until golden.
Remove to serving plate, serving warm or at room temperature and watch them disappear!

Printable recipe

Try it, you’ll like these little cheesy morsels!

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Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.

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