11 Reviews of Cheese-Wrapped Olives (Bollitas)

From: Fairy Nuff

On Aug 28, 2005

Delicious!!! I made these ten days ago, froze them on a baking sheet then bagged them. I did add a tablespoon of milk to the dough - I probably won't add the milk next time. Once the dough is in the palm of your hand it "warms" and becomes pliable. I bought some huge pimento stuffed green olives to make this dish - and oh boy they were delicious. This is a real keeper recipe - something to make and have in the freezer when unexpected guests drop in, or, for a lovely Sunday snack. I served hommus (hommous, homus whatever) with these. They were great hot, yummy warm....but they shined when they were cold. Thank you for something different and tasty!!!

From: deb k

On Nov 5, 2006

I love this recipe but only one person was eating them with the jalapeno's and he was sweating. The rest of the bunch picked the jalapeno's out. I think next time I make them, I will try them with a different type of olive for the picky palate types. A wonderful recipe that wants you to try all the stuffed olives they have on the grocery shelf just to see what they taste like. What a fantastic appetizer for the holidays! I added a little of the olive brine to the dough because it felt a little dry and it was wonderful. (I might have added a little too much flour, but the brine added a wonderful flavor) Great recipes... thank you so much!

From: P4

On Mar 25, 2003

These are really terrific! I made them exactly the way the recipe stated, froze them and everything, served with mango salsa - oh! Wonderful! Then I took the liberty of playing around with this and found some great modifications: sub feta for the cheddar and cream cheese for the butter and use pitted Kalamata olives; sub in parm for the cheddar and use large green olives; or sub in pepper-jack cheese for the cheddar. All pretty tasty! Thanks very much, S'kat! These are a great make-ahead appetizer. I have thoroughly enjoyed testing them!

From: DeeDee

On Dec 11, 2006

These are very similar to the ones I made years ago and completely forgot about. I used regular salted butter. We found them very dry. After 15 minutes in the oven as stated, they didn't look cooked. They looked the same as when I put them in. Are they suppose to brown? I was waiting for them to darken up a bit so I left them in.....probably too long. I will try again and take them out right at 15 minutes to see if that makes a difference.

From: Khadija

On Oct 16, 2005

s'kat, I have made these olives four times in the past one week- and I have one thing to say about them- DELICIOUS!! I did add mustard and some mixed herbs to the mixture to give it a slight kick! I served them with hummus (recipe number 11424, by Charishma Ramchandani). Thanks for an awesome recipe!!

From: wolf3749

On Jun 5, 2007

Oh my gosh are these things good!!! Made them for an appetizer at a b-day party and they were a huge hit. I made both the jalepeno and pinento and I don't know which ones I like better. Next time I'm going to try the blue cheese stuffed olives. Just thinking about them again is making my mouth water.

From: poeteangel

On Sep 13, 2005

I made these for Christmas last year and the family gobbled them up! Delicious! I doubled the cayenne pepper and added a dah of hot sauce though. We like it hot!

From: jellyko

On Sep 2, 2006

loved these. chilled after baking as I thought they tasted excellent cold. served with sour cream flavored with taco seasoning and salsa. hummus sounds good too. I bought the fat jalapeno stuffed green olives and they were great! did add extra butter to make cheese blend more pliable. thanks

From: Iceland

On Jul 31, 2007

This is just the starter i was looking for! Thank you!

From: Mistress of Tea

On Dec 28, 2007

These were a little fussy to make and mine looked nothing like the picture, but they sure tasted good and the fam loved them!! Thanks!!