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pimento cheese in pottery bowl on wood cutting board

Homemade Pimento Cheese with Olives

This easy homemade olive pimento Cheese spread recipe has been passed down to me from my Great Grandmother. It is simple, delicious, and quick.
Course Appetizer, Low Carb
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 32
Calories 93kcal


  • 16 oz medium cheddar cheese
  • 1/2 jar 5.75 green olives with pimentos drain juice, reserve 2 tbs of olive juice
  • 3/4 cup mayonnaise
  • 2 tbs freshly grated onion


  • Freshly shred 16oz medium cheddar cheese. (This really makes a difference in taste versus buying it pre-shredded.)
  • Chop 1/2 jar of 5.75 oz jar of green olives.
  • Mix and blend cheese, 3/4 cup mayonnaise, olives, 2 tbs olive juice, and 2 tbs freshly grated onion until creamy.
  • Store in refrigerator 2 or more hours. Serve.



Note: ALWAYS freshly shred your cheese for this recipe.
Note 2: Resist the temptation to eat cheese spread immediately! The Pimento cheese spread with olives taste better the longer you let it set. Set in refrigerator at least 2 or more hours before serving.


Calories: 93kcal | Carbohydrates: 0g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 122mg | Potassium: 13mg | Fiber: 0g | Sugar: 0g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 0.1mg