Randy Chandler
There are several types of cheese balls in olive oil, each with a distinct taste. Olive oil-marinated mozzarella balls, also known as Bocconcini, are tiny morsels of mozzarella packed in olive oil with an acid like lemon juice and a mixture of spices. The olive oil adds a great flavor and smoothness to the cheese, and the spices and herbs used in the marinade create a full-bodied fruity flavor. Another variety is olive cheese balls, which are made with a crust of butter and cheddar cheese spiked with paprika and cayenne pepper, enveloping crispy, briny, and slightly nutty Manzanilla or small green pimiento-stuffed olives. The combination of the nutty and smoky flavor of the olives and the cheddar cheese in the crust is delightful.
| Characteristics | Values |
|---|---|
| Taste | Crispy, briny, slightly nutty, smoky, tangy, cheesy, smooth |
| Texture | Flaky, juicy, greasy |
| Preservation | Can be stored in the pantry or fridge for months |
| Ingredients | Cheese, olive oil, herbs, spices, salt, garlic, lemon juice, balsamic glaze |
| Recipe | Cheese balls are rolled in olive oil and stored |
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What You'll Learn
- Olive oil adds flavour and smoothness to cheese balls
- Cheese balls can be made with kefir, yogurt, or mozzarella
- Olive Cheese Balls are traditionally made with Spanish Manzanilla olives
- Cheese balls can be frozen and baked later
- Olive oil solidifies in the fridge, so remove cheese balls a few hours before serving
Olive oil adds flavour and smoothness to cheese balls
When making cheese balls in olive oil, it is important to start by pouring olive oil into a clean glass or quart jar, filling it about halfway. The cheese is then shaped into balls, which are gently dropped into the oil. Once all the cheese balls are in the jar, it is topped off with more olive oil and sealed tightly. This method of storage not only extends the shelf life of the cheese balls but also enhances their flavour and texture.
The type of olive oil used can also impact the taste of the cheese balls. Extra virgin olive oil, for example, is known for its robust flavour and is often favoured for this recipe. In addition, fresh herbs and spices can be added to the olive oil to further enhance the flavour and visual appeal of the dish. For instance, rosmary, basil, sun-dried tomatoes, and sesame seeds can be used to coat the cheese balls, providing a variety of textures and flavours.
The cheese balls themselves can also be made with different types of cheese, depending on personal preference. Mozzarella cheese balls, for instance, are a popular choice for this recipe due to their mild flavour and soft yet firm texture. Cheddar cheese is another option, especially when paired with green olives, as its semi-soft texture melts easily and creates a delicious, flaky crust.
Overall, the combination of olive oil and cheese balls creates a delicious and versatile appetizer or snack that can be enjoyed on its own or paired with bread for dipping. The olive oil adds a smooth texture and enhances the flavour of the cheese, making it a perfect choice for those who enjoy the unique taste and aroma of olive oil.
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Cheese balls can be made with kefir, yogurt, or mozzarella
Cheese balls in olive oil have a crunchy exterior and a soft, gooey, and creamy interior. They are often flavoured with garlic, Italian seasoning, and vegetables.
To make cheese balls with kefir, pour the kefir into a butter muslin-lined colander placed inside a bowl. Tie up the ends of the muslin to create a draining sack and hang it to drain for a day or until the cheese is mouldable. Untie the sack and scrape the cheese into a container. Season the cheese with salt and pepper, then roll it into balls and drop them into a jar filled with olive oil. Seal the jar and store the cheese balls in the pantry or fridge for up to several months.
For mozzarella cheese balls, combine grated mozzarella, potato, bell pepper, corn, garlic, and seasonings in a large bowl. Mix thoroughly, then shape the mixture into lime-sized balls. Make a flour slurry with equal parts all-purpose flour and cornflour, then coat the cheese balls in it. Finally, roll the coated balls in breadcrumbs and freeze them on a foil-lined baking tray.
Alternatively, you can make cheese balls with yogurt by serving them with a dip made from yogurt, mayonnaise, and pickle oil.
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Olive Cheese Balls are traditionally made with Spanish Manzanilla olives
Olive Cheese Balls are a delicious, impressive, and crowd-pleasing appetizer. Traditionally, they are made with Spanish Manzanilla olives, which are small, green, and stuffed with pimiento. These olives have a briny, nutty, and slightly smoky flavour, which pairs perfectly with the Cheddar cheese in the crust. The semi-soft texture of Cheddar also means it will melt easily, creating a scrumptious, flaky crust.
The traditional recipe calls for a good quality, sharp Cheddar, butter, and paprika and cayenne pepper to taste. The dough is made by stirring together cheese and flour in a large bowl and then mixing in butter. If the dough seems dry, it can be worked with the hands. One teaspoon of dough is moulded around each olive and shaped into a ball. The olive cheese balls are then placed about two inches apart on an ungreased cookie sheet and baked. They can be served hot or cold and will keep for months in the pantry or the fridge.
For an extra kick of flavour, the olives can be marinated in olive oil with garlic and herbs before being baked in the crust. This also adds a great flavour and smoothness to the cheese. The olive oil used for marinating can also be served as a dip for bread alongside the olive cheese balls.
For a vegan alternative, the cheese can be made from fermented cheese and corn starch, agar powder, and water. The cheese balls are then coated with a mixture of fresh basil, sun-dried tomatoes, black sesame seeds, and seasonings like sumac and za'atar.
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Cheese balls can be frozen and baked later
Cheese balls are a versatile snack and can be made in a variety of ways, including with olives, kefir, mozzarella, cheddar, and other ingredients. They can be stored in olive oil, which adds flavour and smoothness, and they can also be frozen and baked later.
Freezing cheese balls is a great way to make them last longer and have a quick and easy snack or appetiser option. To freeze cheese balls, place uncooked balls on a baking tray lined with foil and put them in the freezer for 2-3 hours until they are frozen solid. Then, transfer the cheese balls to an airtight container or freezer bag and store them in the freezer. When you're ready to enjoy them, you can fry them directly from frozen, adding an extra minute or two to the cooking time.
For olive cheese balls, you can prepare the olives and dough, shape them into balls, and freeze them before baking. This way, you can enjoy freshly baked olive cheese balls whenever you like without having to go through the entire preparation process each time. It is recommended to place the unbaked balls on a cookie sheet in a single layer and freeze them. Once frozen, transfer them to a zip-top bag and store them in the freezer. They will keep for around one month. When you're ready to bake them, you can do so straight from frozen.
Similarly, for cheese balls made with kefir, you can prepare the cheese mixture, shape it into balls, and store them in olive oil. The cheese balls will keep well in the pantry or fridge for months. This method allows you to enjoy cheese balls at your convenience while also benefiting from the added flavour and smoothness that the olive oil provides.
Cheese balls are a delicious and versatile snack, and freezing them is a convenient way to ensure you always have a tasty treat ready to bake and serve.
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Olive oil solidifies in the fridge, so remove cheese balls a few hours before serving
Cheese balls in olive oil are a versatile snack that can be served as an appetizer or alongside a meal. The olive oil adds flavour and smoothness to the cheese, and the cheese balls can be coated in herbs and seasonings for an extra boost of taste. The cheese used can be mild, with a consistency between soft and hard, and a slightly sour and salty taste. The olive oil solidifies in the fridge, so it is important to remove the cheese balls a few hours before serving to allow them to come to room temperature. This will ensure that the cheese balls are soft and easy to eat, and the olive oil will return to its liquid state. Leaving the cheese balls at room temperature for a few hours will also allow the flavours of the cheese, olive oil, and seasonings to meld and intensify, resulting in a more flavourful snack.
When preparing cheese balls in olive oil, it is important to use a high-quality olive oil that has a robust flavour. Extra virgin olive oil is a good option, as it has a strong taste and aroma that can stand up to the other ingredients. The cheese balls can be made with a variety of cheeses, such as mozzarella, cheddar, or a vegan alternative. The type of cheese chosen will impact the taste and texture of the final product. For example, cheddar cheese has a semi-soft texture that melts easily, while mozzarella is a softer cheese that can be stretchy and stringy when melted.
The process of making cheese balls in olive oil is relatively simple. The cheese is mixed with other ingredients, such as flour and butter, to create a dough. This dough is then shaped into small balls, about the size of ping-pong balls. The cheese balls are then gently dropped into a jar of olive oil, which is then sealed and stored in the refrigerator. The cheese balls will absorb some of the olive oil while they are stored, which adds to their flavour and texture.
Cheese balls in olive oil can be made ahead of time and stored in the refrigerator for up to a month. They can also be frozen and then heated just before serving. This makes them a convenient option for entertaining, as they can be prepared in advance and then served as a tasty, impressive, and crowd-pleasing appetizer. They can be served on their own or with crusty bread, which can be used to dip into the flavoured olive oil.
Overall, cheese balls in olive oil are a delicious and versatile snack that can be customised to suit different tastes and preferences. The key to serving them is to remove them from the refrigerator a few hours in advance to allow the olive oil to return to its liquid state and for the flavours to intensify. This will result in a soft, tasty, and flavourful snack that is sure to impress.
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Frequently asked questions
The taste of cheese balls in olive oil varies depending on the type of cheese and olive oil used, as well as any additional ingredients or seasonings. Generally, the olive oil adds a great flavor and smoothness to the cheese.
To make cheese balls in olive oil, you will need to prepare a cheese mixture and shape it into balls using your greased palms. The cheese mixture can be made with various types of cheese, such as kefir, cream cheese, mozzarella, or a vegan alternative. You can also add other ingredients like onions, garlic, herbs, or spices to enhance the flavor. Once the cheese balls are formed, coat them with olive oil and additional seasonings, if desired.
Cheese balls in olive oil can be stored in the pantry or the fridge and will generally keep for months. They are a versatile snack that can be served as an appetizer, a party snack, or added to a lunch.
