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Olive Cheese Balls

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  • Level: Easy
  • Total: 1 hr 10 min (includes chilling time)
  • Active: 10 min
  • Yield: 24 servings
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12 large, good-quality pimento-stuffed olives

8 ounces cold cream cheese

3/4 cup finely chopped walnuts 

2 tablespoons fresh parsley leaves, finely minced 


  1. Lay the olives on a paper towel-lined plate and gently pat them dry.
  2. Slice a small piece of cream cheese about 1/4 inch thick and place 1 olive in the center of the slice. Wrap the cream cheese around the olive and roll it between your hands so it is completely covered and forms a smooth ball. Repeat until all of the olives are covered in cream cheese.
  3. Mix the walnuts and parsley in a bowl or shallow dish. Roll each ball in the mixture to completely coat. Refrigerate the coated olives, uncovered, until chilled, at least 1 hour. These can be made a day in advance.
  4. Slice in half before serving.
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