Growing up my mother and grandmother always insisted on making “Olive Balls” as a Holiday appetizer. As a kid, I never understood it… olives were gross! But alas, I am now an adult with a refined palate and I LOVE olives. I like to use olives with Spanish Tapas, I like to dice olives for Mediterranean salads, and I like to cover them in an easy, cheesy pastry dough for special occasions.

Originally a Betty Crocker recipe that is definitely not gluten free and has a lot more butter, this version is adapted to suit our family’s dietary needs. Not to worry, they are still warm, salty, briney, and oh so “poppable.”

Pop one in your mouth and I bet you’ll be reaching for the next one before you even finish the first!

INGREDIENTS

1 jar Old English Cheese

1 stick Butter

1 cup GF All Purpose Flour

¼ tsp. Cayenne Pepper

1-2 jars Large Pimiento Stuffed Olives

Serving Size: 12

INSTRUCTIONS

• Preheat the oven to 400F.
• In a medium bowl, combine the cheese, butter (softened), flour, and pepper until formed into a dough.
• Drain the olives from the jar and thoroughly pat dry.
• Take a pinch of the dough and place an olive in the center, using your fingers to shape the dough around it. Cover the olive completely, roll in your hands to smooth, then place on a baking sheet lined with parchment paper.
• Repeat for all the balls.
• Chill in the freezer for 5 minutes.
• Bake for 10 minutes or until golden brown.
• Enjoy!