This Olive Cheese Ball mixes cream cheese, cheddar, green olives, parsley, garlic, and walnuts for a creamy, salty, crunchy appetizer.

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I’ve gotta tell you, the first time I ever saw an Olive Cheese Ball it was sitting on a retro-looking platter at my aunt’s Christmas party, right between a bowl of Chex Mix and a suspicious-looking Jell-O mold. Honestly? I almost passed it by. Cheese balls back then always had this “kitschy 70s vibe” that made me think of cocktail parties where people wore polyester pants and chain-smoked in the living room. But curiosity got me, and I scooped some up with a cracker.

One bite and my whole outlook changed. Creamy, salty, tangy, crunchy—it was all happening at once. I kept thinking, “Why haven’t I been making this my whole life?” I even parked myself next to the platter, pretending to be in deep conversation while steadily demolishing the cheese ball. Not my proudest moment, but hey… food memories are rarely elegant, right?

Why You’ll Love This Olive Cheese Ball Recipe?

This Olive Cheese Ball is one of those recipes that looks like you put in way more effort than you actually did. Mix, chill, roll, done. And the payoff? A briny, creamy, nutty bite that works just as well at a holiday party as it does on a random Friday night when dinner somehow turns into a board of snacks.

There’s also something fun about it—it’s retro but not in a bad way. It’s got that nostalgic “grandma’s recipe card” charm, but it totally still works today. And honestly, who doesn’t love an appetizer that gets people saying, “Wait, what is this?” before they go back for seconds?

Ingredient Notes:

Let’s break down the players in this delicious little throwback:

• Green Olives: The star of the show. Their salty brininess balances the richness of the cheeses. Pimento-stuffed is classic, but garlic- or jalapeño-stuffed can spice things up.

• Cream Cheese: The creamy base that keeps everything together. Room temp is key, unless you enjoy fighting with a brick of cheese.

• Sharp White Cheddar: Brings a sharp bite that cuts through all the creaminess. A must-have.

• Walnuts: The crunchy outer coat. They look fancy and taste earthy, but you could swap in pecans or almonds if that’s what you’ve got.

• Parsley: Brightens the flavor and makes it look like you put in actual effort.

• Garlic Powder: Just a pinch gives depth without overpowering the olives.

• Salt & Pepper: Don’t forget these, though taste as you go—the olives already pack plenty of salt.

How To Make Olive Cheese Ball?

Step 1: Make the coating.
Chop up a bit of the olives finer than the rest. Mix with walnuts and parsley, then set it aside. This is your “dress-up” layer.

Step 2: The cheese mix.
In another bowl, combine softened cream cheese, cheddar, garlic powder, and a little salt and pepper. It should look creamy and thick.

Step 3: Fold in the fun stuff.
Add the rest of the olives and parsley. The mixture should look speckled—like cheese confetti, if we’re being honest.

Step 4: Shape and chill.
Scoop it all onto some plastic wrap, then shape into a ball. It doesn’t have to be perfect; rustic charm is part of the fun. Chill for about an hour so it firms up.

Step 5: Roll and serve.
Unwrap, roll the ball in the olive-walnut-parsley mixture you set aside earlier, and then re-wrap until it’s go time. When ready, serve it up with crackers, veggies, or just a spoon if you’re home alone (no judgment).

Storage Options:

This Olive Cheese Ball is a total make-ahead dream. Wrap it tightly in plastic wrap and it’ll keep in the fridge for 2–3 days. Actually, it’s even better the next day once the flavors mingle. Leftovers are rare, but if you find yourself with any, they’re still good for about 3 days. Freezing? Nah—the cream cheese texture doesn’t hold up.

Variations and Substitutions:

Feeling creative (or just working with what’s in your pantry)? Here are some ways to change it up:

• Different Nuts: Pecans, almonds, pistachios, or even crushed pretzels instead of walnuts.

• Spicy Kick: Stir in a pinch of cayenne or paprika, or use pepper jack instead of cheddar.

• Herb Boost: Dill, basil, or chives give it extra freshness.

• Olive Swap: Black olives or kalamata give a milder, Mediterranean spin.

What to Serve with Olive Cheese Ball?

This Olive Cheese Ball goes with just about anything:

• Crackers (Ritz, Wheat Thins, Triscuits—the classics).

• Veggies like celery sticks, carrots, or bell peppers for balance.

• Bread: Crostini or sliced baguette if you want to get fancy.

• Pretzels: Because salty-on-salty is never a bad idea.

• Or, if we’re being honest, sometimes just a fork.

Frequently Asked Questions:

Can I make this Olive Cheese Ball ahead of time?
Yes! Actually, I recommend it—it tastes even better once the flavors have had time to mingle.

Do I have to use walnuts?
Not at all. Use pecans, almonds, or even skip the nuts and roll it in herbs or crushed crackers.

Can I use black olives instead of green?
You can, but you’ll lose some of the tangy bite. Green olives are what make this recipe shine.

So there you have it—an appetizer that’s part retro throwback, part “why don’t we make this more often?” This Olive Cheese Ball is creamy, crunchy, salty, and just plain fun. Honestly, I think it deserves a spot at every gathering, from fancy parties to random Tuesday snack nights. What do you think—would you bring this to a party, or keep it all to yourself?

Keep the Flavor Coming – Try These:

Stuffed Cabbage Rolls

Creamy Crack Chicken Noodle Soup

Whiskey Pineapple Chicken

Olive Cheese Ball

Prep Time 10 minutes mins

Inactive time 1 hour hr

A savory Olive Cheese Ball made with cream cheese, sharp cheddar, green olives, walnuts, parsley, and garlic powder. A simple yet elegant appetizer perfect for gatherings.

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9 Servings

Ingredients

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• 1 9 oz jar green olives , roughly chopped and divided
• 2 tbsp fresh parsley chopped and divided
• 1 cup walnuts finely chopped
• 16 oz two 8 oz packages cream cheese , softened
• 1 1/2 cups sharp white cheddar cheese grated
• 1/2 tsp garlic powder
• Kosher salt and freshly ground black pepper to taste

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Instructions

 

Prepare the coating mixture

1. Finely chop 1/4 cup of the olives and combine with 1 tablespoon of parsley and the walnuts in a medium bowl. Stir until evenly mixed and set aside.

Prepare the cheese mixture

1. In a separate mixing bowl, combine the softened cream cheese, grated cheddar, garlic powder, and salt and pepper. Mix thoroughly until smooth and well blended.

Incorporate olives and parsley

1. Add the remaining chopped olives and parsley to the cheese mixture. Stir until evenly distributed.

Shape the cheese ball

1. Place the cheese mixture in the center of a piece of plastic wrap. Using the wrap, form it into a ball shape. Chill in the refrigerator for approximately 1 hour, or until firm.

Coat the cheese ball

1. Remove from the refrigerator and roll the chilled ball in the reserved olive-walnut mixture until evenly coated.

Chill and serve

1. Re-wrap the ball in plastic wrap and refrigerate until ready to serve. Unwrap and present with crackers, vegetables, or bread.

Notes

This Olive Cheese Ball can be made gluten-free by ensuring all ingredients, particularly the cream cheese, cheddar cheese, and seasonings, are certified gluten-free. Serve with gluten-free crackers or fresh vegetables for a fully gluten-free appetizer.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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