The weekends have been a bit of a blur lately, so when we were tasked with bringing an appetizer to a potluck, we needed something that didn’t take a lot of prep work. I paged through my cookbooks for options, but nothing was popping out at me. Eventually, I turned to scouring the web and found this great cheese ball on Southern Living‘s site.
Olive Cheese Ball

I really really love olives, so there wasn’t any talking me out of making this, but upon reading the reviews I did become a little skeptical. Would this just be olives and cream cheese together? Sure, I’d happily eat that, but everyone knows my preferences are a little…unique. 🙂 To jazz things up a bit, I added some garlic and onion powder, and then I let it sit in the fridge for a few hours to allow the flavors to really meld. The end result is a salty cheese spread with hints of chive, onion, garlic, and, of course, olives. Delish!

Salty Olive Cheese Ball


  • 8oz cream cheese (1 package)
  • 1/2 cups pimiento-stuffed Spanish olives (finely chopped, heaped)
  • 1 tablespoon mayonnaise
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoons onion powder
  • 1/2 cups pecans (chopped)
  • 1/4 cups chives (fresh, chopped)


Stir together cream cheese, olives, mayonnaise, onion powder, and garlic powder. Shape cream cheese mixture into two logs or balls and wrap in plastic wrap. Chill in refrigerator for at least an hour.

Bake pecans on a baking sheet at 350 until lightly toasted, about 8 minutes. Allow to cool completely.

Just before serving, roll cream cheese log in chives and pecans.
Recipe and photos from Mayhem in the Kitchen!
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