Cream Cheese Wrapped Olives

When you want a delicious and adorable appetizer, these cream cheese wrapped olives are the perfect choice! Enjoy!

These cream cheese wrapped olives will be a huge hit every time you serve them. They contain the perfect combination of creamy, crunchy, salty, and tangy elements. These cute little bites come together quickly and can also be made a day or two ahead of time!

Let’s talk about olives!

Did you know that olives are classified as fruit? They are small fruits that grow on olive trees. Since they are quite bitter when raw, they typically go through a curing and fermenting process to reduce their bitterness. There are many different varieties of olives, but for this appetizer, we are using green olives stuffed with pimentos. It’s commonly believed that the first pimento stuffed olives were made in France in the 1700’s, and likely created to reduce the bitterness of the olives. Our olives have a nice firm texture and they’re delicious. The pimento, which is a type of pepper, makes our appetizer especially colorful! For the best results, you’ll want to remove your olives from the brine and allow them to dry or dry them with a paper towel before making this appetizer.

What other ingredients go into these cream cheese wrapped olives?

These appetizer bites come together quickly with just a few simple ingredients. But they are packed full of flavor and contain a great combination of textures! I love the tangy flavor of cream cheese and use it in both sweet and savory dishes. For this appetizer, we’re simply adding garlic powder and onion powder to our cream cheese. This gives the cream cheese even more amazing flavor. To loosen up the mixture just a touch, I add a tablespoon of brine from the olive jar to the cream cheese mixture. Our last ingredient is walnuts. The walnuts bring both amazing flavor and texture to our wrapped olives. If you don’t want to use walnuts, you have some other good options. You can use crushed pecans or macadamia nuts. You can also omit the nuts altogether and substitute with pumpkin or sunflower seeds.

How do I make these cream cheese wrapped olives?

These wrapped olives are quick and easy to make. I set my olives out to dry before making the cream cheese mixture. For the best results, you’ll want to start with softened cream cheese. Then beat your cream cheese mixture until everything is combined and the mixture is smooth. You don’t have to be exact when making this appetizer. Just scoop up a little of the cream cheese mixture and wrap it around your olive. Then roll it in the nuts until it’s nicely coated. When I cut my wrapped olives, they all looked different! I have a secret though. I just call them “rustic.” You can be more precise with yours if you’d like. For your nuts, you can crush them so they’re finely ground or can leave some larger pieces. I refrigerate these wrapped olives for at least 30 minutes to let the cream cheese firm up.

Need some more quick, easy, and delicious keto appetizers? Here are a few of our favorites!

Everything Bagel Keto Deviled Eggs

Keto BLT Mozzarella Bites

Low Carb Dilly Cucumber Rounds

Low Carb Salami Antipasto Bites

Helpful Hints:

*You can use large olives if you’d like, just know you won’t end up with as many wrapped olives.

*These wrapped olives can be made a day or so ahead of time and stored, covered, in the refrigerator until ready to serve.

Main Kitchen Equipment and Utensils:

• Medium mixing bowl
• Measuring spoons
• Electric mixer

Splash of Encouragement:

***Trust in the LORD, and do good; Dwell in the land, and feed on His faithfulness. Psalm 37:3***