Cheesy Olive balls

Cheesy Olive balls

Makes 20 – 30 depending on Size.  These don’t look exciting but they taste amazing!


  • 200g self raising flour
  • 100g butter, softened
  • 150g mature cheddar cheese grated (at room temperature)
  • Pinch of Caynenne Pepper
  • Few turns of Black Pepper
  • ½ teaspoon ground dried mustard
  • 25 to 30 large pimento stuffed/stoned olives



  1. Preheat the oven to 200C (180 C fan Gas 4) Grease a baking tray.
  2. In a bowl, combine the flour, butter and cheese and seasonings (optional). Make into a small balls with your hands (roughly meatball sized) then slip an olive into the centre of the ball and close the dough around it so it is covered.
  3.  Arrange on the prepared baking tray.
  4. Bake in the preheated oven for 15 – 20 minutes until golden brown.
  5. Remove from the oven and allow to cool completely
  6. Pack in an airtight container


These will keep for a week.  If they go a bit soggy they can be warmed in a low oven.  I doubt they’ll last that long though!