Cheese ball with olives Calories

Cream cheese gives a cheese ball with olives a smooth, firm base, while feta adds a sharper, saltier flavor. For an easier-to-shape mixture, combine feta with cream cheese and taste before adding extra salt because the olives can be salty.

Yes, you can make a cheese ball with olives ahead of serving. Shape and cover it, then refrigerate; wait to add a coating such as herbs or chopped nuts until shortly before serving so it stays fresh and crisp.

A cheese ball with olives is often too soft because the cheese mixture is warm or the tapenade adds excess oil or moisture. Chill it before shaping, drain oily tapenade, or mix in a little firmer cheese to help it hold together.

Serve a cheese ball with olives with crackers, toasted bread, or crunchy vegetables such as cucumber and bell pepper. These mild, crisp sides complement the salty olive-and-cheese mixture without competing with its flavor.

A cheese ball with olives keeps for about three days in a covered container in the refrigerator. Use a clean utensil when serving, and discard leftovers that have sat at room temperature for an extended time.

Freezing a cheese ball with olives is not recommended because thawing can make the cheese watery or grainy. For the best texture, prepare it fresh and chill it in the refrigerator rather than freezing it.

You can use either green or black olives in a cheese ball with olives. Green olives give it a sharper, tangier taste, while black olives are usually milder; drain oily tapenade first so the mixture stays firm.

Chill the cheese ball with olives until its surface is firm, then roll it in finely chopped herbs, nuts, or seeds. Press the coating gently around the outside; adding it while the mixture is very soft can make it clump.

A cheese ball with olives is served cold, not baked or warmed. Let it sit out briefly before serving so it is easy to spread, but return any leftovers to the refrigerator promptly.