Olive this!

When I was in...oh, let's say 6th or 7th grade, we thought it was hilarious to get a classmate's attention from across the room, make eye contact, and mouth "olive juice". Because it looks like you are saying "I love you". You're doing it right now to see if I'm right, aren't you? Doing this either freaked out the person it was directed toward, or they burst out laughing. Or both. Ah, the good ole' days...

Anywho, the recipe below was served by one of my hostesses at a party this past weekend, and she kindly shared it with me. I also discovered this is an oldie but goodie...some version of this also appeared in an issue of Gourmet Magazine from 1969. It is a crowd pleaser, easy to make, and super yummy! And you get it, right? Olive this!=I love this!

OLIVE CHEESE BALL RECIPE
(courtesy of Brenda S.)

36 small pimiento-stuffed green olives
3/4 cup all-purpose flour
1/2 teaspoon paprika

1/8 teaspoon salt
4 tablespoons softened unsalted butter
1 cup shredded cheddar cheese or Asiago cheese

Drain olives. Adjust rack to the lower third of the oven and preheat to 400 degrees. Line a baking sheet with bakers' parchment. Combine flour, paprika and salt. Blend together butter and cheese. Add the flour mixture, blending to form a smooth dough. Using a teaspoon of dough at a time, shape into a ball, then flatten dough in the palm of your hand and center an olive on the dough. Wrap the dough around the olive to encase it completely and roll in the palms of your hands to form a smooth ball. Place on the baking sheet and bake 12 to 15 minutes. Serve hot or lukewarm.