Olive Poppers

One of my favorite retro appetizer recipes! Olive poppers are the perfect one bite appetizer and they will disappear almost as soon as you place them on your snack table.

Cheddar Olive Poppers

Course Appetizer
Servings 42 olive poppers


  • 4 ounces sharp cheddar cheese, grated use block cheddar cheese, not pre-packaged shredded cheese
  • 2 tablespoons butter, softened
  • 1/2 cup all purpose flour
  • 2 teaspoons Clark and Hopkins Chesapeake Bay Artisan Pepper Sauce
  • 2 teaspoons Worcestershire sauce
  • 5 teaspoons milk
  • 42 pimento-stuffed green olives, small to medium size, drained and patted dry I use Mario Spanish olives for this recipe. Grocery store brand olives tend to be a bit mushy
  • 1/3 cup sesame seeds (white, black or a combination of both) find black sesame seeds at Fresh Market in the Asian food section or in the Kroger spice section


  • Line baking sheet with parchment paper.
  • Beat grated cheddar cheese and butter together in a mixer or food processor, then stir in the flour, pepper sauce and Worcestershire sauce.
  • Add milk, one teaspoon at a time, until the dough is smooth.
  • Roll out the dough on a floured surface. Cut dough into little squares, just enough to cover the olives.
  • Press the dough around an olive, covering it well and rolling the dough into a ball with your palms. Repeat until all overs are covered with pastry dough.
  • Mix together the sesame seeds in a small bowl; roll each ball in the seeds, then place them on the prepared baking sheet.
  • Bake for 15 minutes. Watch carefully so they do not burn. Serve warm.

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