Cheesy stuffed olives recipe

(13 ratings)

Our cheesy stuffed olives are a modern take on the much-loved nostalgic classic. They are oh-so-moreish!

Cheesy stuffed olives
(Image credit: TI Media Limited)
  • Vegetarian
  • healthy
Preparation Time30 mins
Cooking Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories29 Kcal1%
Fat2 g3%
Saturated Fat1 g5%
Carbohydrates1.5 g1%

Our cheesy stuffed olives are a modern take on the much-loved nostalgic classic. They are oh-so-moreish!

If you love olives, we’re certain you’re going to adore these cheesy stuffed olives. Warm, gooey, crunchy and salty – these olive bites make brilliant canapés (opens in new tab) at Christmas or New Year. (opens in new tab) We’ve used cheddar cheese but you could also use the spicy Mexican cheddar you often get at Christmas if you like some heat! The cheesy stuffed olives can be prepped ahead of time and chilled. Simply bake just before you’d like to serve. The recipe is easy to make and would be fun for children to join in with too. For more festive recipes the kids can make too, read our article on no-bake Christmas recipes. (opens in new tab)


  • 100g unsalted butter
  • 100g cheddar cheese, finely grated
  • 150g plain flour
  • ¼ tsp cayenne pepper
  • 1 egg, beaten
  • 3 dashes of Worcestershire sauce
  • 75 (about 200g) pimento stuffed olives




  1. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, cayenne and a pinch of sea salt. Beat the egg with 2 tablespoons cold water and the Worcestershire sauce. Add to the dough and mix just until incorporated. Refrigerate for 30 mins.  
  2. Preheat the oven to 180C, Gas 4. Remove the olives from the jar and dry with kitchen towel.
  3. Tear off an olive sized piece of dough, press into a disk, place the olive onto and shape the dough around in. Pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 25-30 mins. Serve warm.    
Top Tip for making Cheesy stuffed olives

The best olives for this are the cheap ones you can buy in a jar

Jules Mercer
Food Editor

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.