These Cheddar Olive Bites only take 5 ingredients and 30 minutes to make. They are a perfect recipe for a potluck or buffet.
One of the biggest lessons I’ve had to learn since leaving the city life I grew up with and coming to the farm is that weekends and holidays don’t really mean you get a relaxing day off.
In fact on our dairy farm, holidays tend to be even busier than the other days of the year. On Christmas eve and Christmas day, not only do we have to do all the normal chores and milkings, usually on our own so our employees can spend the day with their families, when we’re done with chores we load up the car with gifts and food and head off to our own family celebrations.
While life can be extra hectic during the Christmas season and I do sometimes miss leisurely mornings spent opening gifts while sipping coffee in my jammies, there is no way I’d trade one of our Christmas mornings spent together as a family caring for our cows for my old life.
A twist on cheddar olive biscuits.
A few years ago I came across a simple recipe for a different twist on the cheddar olive biscuits I love. With only five ingredients and fast prep time these cheddar olive bites are the perfect food for me to take to our Neighborhood get together after church on Christmas Eve or my family’s Christmas brunch. When Sadie from Dairy Good Life asked me to be a part of the #DairyChristmas group blog, I knew right away that these tasty little bites were the perfect recipe to share. Since Sadie and her family ship the milk from their farm to Land O’ Lakes, I made sure to use their butter!
Perfect for a party- Cheddar olive bites.
Ingredients
- 15-20 Large Pitted and Stuffed Olives
- 5 tbsp Melted Butter
- 1 ½ cups Shredded Sharp Cheddar Cheese
- 1 cup All-Purpose Flour
- ½ tsp Smoked Chipotle Powder or Paprika
Instructions
- Preheat oven to 400°.
- Drain olives and pat dry with a towel.
- In a mixing bowl combine cheese, flour and seasoning and toss together. Pour in melted butter and combine until the dough holds it’s shape.
- Wrap each olive in a thin layer of dough. I find it helps to use my hands to make the dough as thin as I can before I wrap the olive. Roll the olive around in your hand to make it ball shaped and then place on a cookie sheet or baking stone.
- Bake olives for 15-20 minutes, until they are golden brown all over.
Be sure to check out these other delicious recipes from dairy farmers around the country that have joined in our special #DairyChristmas group blog!
- Posset-ively Eggnog Is Ice Cream by Farmer Bright
- #DairyChristmas: Peanut Butter Balls by Messy Kennedy
- Winter Iowa Corn Chowder (as featured on Cheeserank) by Little House on the Dairy
- #DairyChristmas Farm Barbie
- The best Christmas cookies in the world by Truth or Dairy
- Recipes for a Dairy Christmas by Cow Spots and Tales
- #DairyChristmas: Cherry Mint Sugar Cookies by Kimmi’s Dairyland
- Dairy Christmas Traditions by Knolltop Farm Wife
- #DairyChristmas: Love and Latkes by New Moon Dairy
- Family at the Table by The Deere Milkmaid
- French Onion Soup – Our Family Christmas Tradition by Eat Farm Love
- Dairy Delight by Spotted Cow Review
- Christmas Cookies and Holiday Hearts by My Barnyard View
- Italian Soup by So She Married A Farmer
- Christmas Tapioca Pudding by Guernsey Dairy Mama
- #DairyChristmas: Festive Parmesan Frico by Dairy Good Life
I’m feeling the butter love, Carrie. Thanks for the shout out! And thanks for using our butter! P.S. These bites do look like a perfect appetizer for time-crunched dairy farmers.
Hi Carrie! This is fantastic! What a great way to share recipes AND learn about different bloggers! I’ve followed your blog for a couple of years now and I love it! I am a dairy farmer that recently started a blog myself and you have been an inspiration!