Feta Cheese-Covered Olives


  • 1 can Black California Ripe Olives
  • 1 package (8-oz) cream cheese, room temperature
  • 1 cup crumbled feta cheese
  • 1/2 cup finely crushed hazelnuts (you can use any nuts)


Drain olives and pat dry with paper towel. Set aside.
In a mixing bowl, combine cream cheese and feta cheese; mix until thoroughly combined.
Place crushed hazelnuts in a shallow dish.
Mold 1 teaspoon cheese-mixture around each olive; shape into a ball.
Roll each cheese-covered olive in chopped hazelnuts and set on a serving platter.
Refrigerate for 30 minutes, or until firm.

By: Katerina Petrovski of Diethood