Olive Cheese Balls

• 250 g to 300 g Grated Sharp Cheddar or Mimolette Cheese
• 190 g White Flour (NOT Self Rise)
• 110 g Melted Butter
• Approx 4 Dozen Olives, Pitted (Green or Black)

Drain & pat dry Olives.
In a large bowl, mix Cheese & Flour until Crumbly.
Add Melted Butter to form Dough.
Using about a Teaspoon of Dough, form a layer of Dough completely covering each Olive.
Roll Gently in Hands to form the ball.

Place on Ungreased cookie sheet, not allowing them to touch each other.
Chill for 1 hour in refrigerator.
Bake at 200° C or Gas Mark 6 for 15 to 20 minutes.

Variation:
When using Black Olives, fill the Olives with a small slice of Onion, large enough to fill the Olives in the way the Pimentos are done on Green Olives.

Can be served hot or at room temperature.

Can be made in advance & frozen for future serving.