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–+ servings
Olive cheese ball on a dark plate surrounded by different shaped crackers.
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5 from 1 vote

Olive Cheese Ball Recipe

The perfect combination of 3 different cheeses and the salty goodness of green olives, and kalamata olives! It's parties and gatherings all year. A crowd-pleaser!
Prep Time15 minutes
Chilling Time8 hours
Course: Appetizer, Snack
Cuisine: American
Keyword: cheeseball, olive, olive cheese ball
Servings: 20
Calories: 120kcal
Author: Leigh Harris

Ingredients

Cheese Ball

  • 16 oz Cream cheese room temperature
  • 1/2 cup Kalamata olives pat dried and finely diced
  • 1/3 cup Green olives pat dried and finely diced
  • 1/2 cup Pecorino Romano cheese or parmesan cheese, grated
  • 1 cup Mozzarella cheese shredded
  • 1/2 tsp Garlic powder
  • 1 tsp Worcestershire sauce
  • 1/4 cup Green onions tops only, finely diced

Coating

  • 1/2 cup Green olives pat dried and finely diced
  • 2 tbsp Pecorino Romano cheese grated
  • 2 tbsp Italian flat leaf parsley finely diced

Instructions

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.
    16 oz Cream cheese, 1/2 cup Kalamata olives, 1/3 cup Green olives, 1/2 cup Pecorino Romano cheese, 1 cup Mozzarella cheese, 1/2 tsp Garlic powder, 1 tsp Worcestershire sauce, 1/4 cup Green onions
  • Place 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.

Coating

  • 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.
    1/2 cup Green olives, 2 tbsp Pecorino Romano cheese, 2 tbsp Italian flat leaf parsley

Notes

Pat the olives dry with paper towels. You don’t want extra moisture in the cheese ball or the coating.
When rolling the cheese ball in the coating you might need to press the olives in gently so they adhere properly.

Nutrition

Calories: 120kcal | Carbohydrates: 2g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 270mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 0.2mg