Olive Cheese Ball

This Olive Cheese Ball recipe, made with three different cheeses and the salty goodness of green and kalamata olives, is perfect for parties and gatherings all year round. It’s sure to be a hit!

Why You’ll Love This

Cheese balls are the easiest appetizer for holiday gatherings, cocktail parties, BBQs, and potlucks. Just mix the ingredients, wrap in plastic, chill, coat, and serve! That’s it.

This olive cheese ball packs a ton of flavor! It’s great served on your favorite crackers, baguette slices, or fresh vegetables.

The best part of this cheese ball is any leftovers are a delicious spread for a toasted bagel in the morning!

Some of our other favorite appetizers to make are Dill Dip Recipe, Pigs in a Blanket with Canned Biscuits, Easy Mediterranean Dip, Buffalo Chicken Pinwheels, Parmesan Rosemary Shortbread, and Spinach Dip without Soup Mix.

Olive cheese ball recipe ingredients on a dark surface.

Please see the recipe card below for a full list of ingredients, measurements, and instructions.

How to Make an Olive Cheese Ball

In a large bowl beat the softened cream cheese with an electric mixer until smooth and creamy. Add the remaining ingredients and stir until well combined.

The cream cheese for the olive cheese ball beaten until smooth and creamy in a glass mixing bowl.

Olive cheese ball ingredients blended together in a glass mixing bowl.

Lay a large piece of plastic wrap out, and scoop the cheese ball mixture onto the center of the plastic. Fold the plastic wrap around the mixture to form it into a ball. Wrap it tightly and refrigerate for at least 8 hours.

Olive cheese ball mixture placed in the center of two pieces of plastic wrap on a dark surface.

Olive cheese ball formed in plastic wrap on a dark surface.

Place the chopped olives, parsley, and parmesan cheese in a shallow bowl or plate and mix. Unwrap the cheese ball and roll it around in the coating mixture until well-coated. Serve.

Olive cheese ball coating ingredients mixed in a shallow bowl on a dark surface.

Tips

Be sure the cream cheese is at room temperature. This will ensure you don’t have lumps of cream cheese in the cheese ball. If you forgot to set it out at room temperature remove the cream cheese from the wrapping (very important because it can catch on fire) and microwave it for 12 to 15 seconds.
Pat the olives dry with paper towels. You don’t want extra moisture in the cheese ball or the coating.
There is no need to add salt to this cheese ball. The olives give it plenty of saltiness.
When rolling the cheese ball in the coating you might need to press the olives in gently so they adhere properly.
Freezing – After thawing this cheese ball texture will become crumbly. Allow it to sit at room temperature for 30 minutes to one hour before serving and it will be creamy.

Variations

Coat in finely chopped toasted pecans or walnuts for added crunch. Add about 1/4 cup of chopped pecans to the coating or use 1 cup pecans for an all-nut coating.
For a holiday festive look use olive stuffed with pimentoes.
Swap black olives in place of kalamata olives. Or you can use all green olives.
Swap out the mozzarella cheese for sharp cheddar cheese.
Make it spicy by adding 1/4 teaspoon of red pepper flakes or cayenne pepper.

Storing and Freezing

Store the cheese ball tightly wrapped in the refrigerator for up to one week. Or freeze uncoated for up to 3 months. Thaw in the fridge overnight and let it sit at room temperature for about 1 hour before serving to retain creamy texture.

Can this cheese ball be made ahead?

Yes. If making it in advance don’t coat it until ready to serve.

More Cheese Ball Recipes

Dill Pickle Cheese Ball

Jalapeno Popper Cheese Ball

Pecan crusted cheese ball surrounded in crackers.

Best Cheese Ball Recipe (Pecan Crusted)

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