easy olive coated cheese ball recipe

Easy Olive Coasted Cheese Ball

Easy to make cheese ball made with cream cheese, cheddar cheese, almonds, herbs and covered in chopped olives.
Course Appetizer
Cuisine American
Keyword appetizer recipe, cheese ball, cheese ball recipe
Prep Time 15 minutes
Cook Time 0 minutes
1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 245kcal


  • 8 oz Block Cream Cheese softened, 1 block
  • 4 oz Mascarpone Cheese softened
  • 6 oz Freshly grated sharp white cheddar cheese
  • ½ Cup Sliced toasted almonds
  • 1 Cup Pitted Green Olives
  • 2 Garlic Cloves minced
  • 3 Sprigs Oregano Leaves picked and chopped
  • 2-3 Tbsp Freshly Chopped Parsley
  • ¼ Tsp Pepper
  • ¼ Tsp Salt
  • Crackers for serving


  • In a large mixing bowl, combine cream cheese, mascarpone cheese, cheddar cheese, sliced almonds, garlic, and herbs; Use a hand mixer to fully incorporate the ingredients. Season with salt and pepper to taste.
  • Cover the bowl with a plastic wrap and refrigerate until ready to use. Using a silicone spatula, bring all the cheese mixture together and tightly wrap it into a plastic wrap. Refrigerate for 1 hour.
  • Meanwhile, place the pitted olives in a food processor and pulse a few times, until olives are small chopped.
  • Unwrap the cheese ball and roll it through the chopped olives. Pat the sides and top well, to ensure a full coating.
  • Refrigerate until ready to serve. Place the cheese ball on a serving platter and serve with crackers.


For storage:
If you want you can refrigerate the cheese ball, covered in a plastic wrap for up to 3-4 days. Prior to serving just roll in the chopped olives and serve.


Calories: 245kcal | Carbohydrates: 5g | Protein: 12g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 676mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 577IU | Vitamin C: 2mg | Calcium: 300mg | Iron: 1mg