Olive and Cheese Ring

Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes

This Olive and Cheese Ring is a gorgeous antipasto perfect for any holiday party, with marinated olives, herbs, pimentos, and two cheeses.

Cream cheese is a staple in so many Appetizer Recipes, from Cheese Balls to Spinach Artichoke Dip. Today we are giving cream cheese an elegant makeover into a beautiful and simple Mediterranean antipasto.

Olive and Cheese Ring on serving platter with olives in center and cheeses arranged around, topped with fresh herbs and pimentos


This Olive and Cheese Ring reminds will remind you of an appetizer recipes shared on this site, Greek Antipasto Skewers. Just like the skewers, this dish looks so fancy your guests will never know it only took you about 15 minutes to create. The ingredients are simple so the key is in the presentation, and even that is easy to do!

Make an Olive and Cheese Ring this year for a beautiful charcuterie board that won’t break the bank. Instead of a large assortment of fancy cheeses, use the herbed marinade to give sharp white cheddar and cream cheese delicious flavor. By using simple cheeses, it allows the olive flavor to really come through.

Easily make a Mediterranean themed dinner with these quick recipes for Falafels and Classic Hummus to serve along side your Cheese and Olive Ring. Serve with One Pot Greek Chicken and Rice for the main dish to round out an easy Greek inspired meal!

For a party appetizer, make an assorted basket with toasted baguettes, pita chips, Naan bread, pretzels chips, and hardy crackers for guests to layer the cheese and olives on. You can also serve this with a Charcuterie board of assorted cured meats, roasted nuts, tapenades, grainy mustard, etc.

Unlike a lot of cream cheese recipes, you do not want your cream cheese to be soft when preparing an Olive and Cheese Ring. If you’ve tried slicing even slightly soft cream cheese, you know the headache of how sticky and messy it can be. Follow the instructions below to get clean, even slices of cream cheese.

Olive and Cheese Ring Collage of prep steps

Tip for Cutting Cream Cheese:

Pop cream cheese into the freezer for about 15-20 minutes before slicing. Get a cup deep enough to fit entire knife blade and fill it with hot, almost boiling, water. Dip knife in hot water, shake off excess water, and make first slice. Continue dunking the knife and shaking it off between slices to keep cream cheese from building up on the blade.



  • Cheese: Feta, Manchego, smoked gouda, fresh mozzarella, Chevre (goat cheese), and Monterey jack are all cheeses that taste delicious with olives.
  • Meat: Serve cured meats like salami, soppressata, capicola, pancetta, and prosciutto on a separate platter for a build your own charcuterie board.
  • Marinade: Enhance your marinade with Mediterranean flavors like capers, lemon juice, red pepper flakes, or Greek seasoning.
  • Vegetables: Mix up the marinated vegetables in this Cheese and Olive Ring. Use traditional antipasto veggies like roasted red peppers, roasted tomatoes, peppadews, pepperoncini, marinated mushrooms, and artichoke hearts.
Olive and Cheese Ring on serving platter with olives in center and cheeses arranged around, topped with fresh herbs and pimentos


What cheese goes well with olives?

Milder, nuttier cheeses go best with the fruitiness of olives. The buttery cheeses like Camembert pair lovely with green olives, while tangy cheeses like Chevre and feta go well with Kalmata olives.

What are Antipasto plates?

An antipasto is type of starter or appetizer found in Mediterranean culture. They are an assortment of marinated vegetables, olives, cheeses, and cured meats, but can include nuts, spreads, or even dried fruit and is usually served with a hearty bread.

What are pimentos?

Pimentos are a sweet and mild cherry pepper commonly found stuffed inside green olives. Jarred pimentos are also used to make classic dishes like pimento cheese or pimento loaf, or this dressed up Pimento Pasta Salad.



  • Serve: The cheeses should be stored after 2 hours at room temperature. The olives can last a bit longer but are best cold with the cheese.
  • Store: Seal your Olive and Cheese Ring in an airtight container and keep in the fridge for up to 2 weeks.
  • Freeze: It is not recommended to freeze this dish. Marinated olives and pimentos will not thaw well after freezing.
Olive and Cheese Ring on serving platter with olives in center and cheeses arranged around, topped with fresh herbs and pimentos

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Olive and Cheese Ring

This Olive and Cheese Ring is a gorgeous antipasto perfect for any holiday party, with marinated olives, herbs, pimentos, and two cheeses.
Yield 12
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder


  • 8 ounces cream cheese , cut into 16 thin slices
  • 16 ounces white cheddar cheese , cut into 1/2" thick slices
  • 1/2 cup green olives
  • 1/2 cup Kalamata olives
  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1/4 cup parsley , finely chopped (divided)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black pepper
  • 1/2 cup pimentos , drained and chopped


  • Alternate the cream cheese and cheddar slices in a ring around a dinner sized plate.
  • In a decorative small bowl whisk together balsamic, olive oil, 2 tablespoons of the parsley, salt and pepper.
  • Add in the olives and stir to coat well.
  • Place the bowl in the middle of your serving plate.
  • Top the cheese and the bowl of olives with the remaining parsley and the pimentos just before serving.


Calories: 123kcal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 181mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg
Keyword: Olive and Cheese Ring
Olive and Cheese Ring Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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