I don't really like black olives but I really like this cheese ball.
- Carbohydrate 21.37384 g
- Cholesterol 498.96 mg
- Fat 155.7024 g
- Fiber 1.78240000152588 g
- Protein 27.78936 g
- Saturated Fat 87.561472 g
- Serving Size 1 1 Serving (505g)
- Sodium 1485.88 mg
- Sugar 19.5914399984741 g
- Trans Fat 22.215848 g
- Calories 1567 calories
Step-by-step
- Mix all items together.
- Form into a ball and refrigerate at least 2-3 hours before serving.
The Mechanics of Temperature and Emulsion Stability
Rushing the blending process before the cream cheese reaches room temperature creates an uneven texture with pockets of hard fat. Softening the 16 ounces of dairy properly allows the fats to accept moisture without separating. Chopping the green onions finely prevents sharp structural interruptions in the dense dairy matrix. Incorporating the chopped black olives and thinly sliced meats requires folding rather than aggressive stirring to maintain distinct particulate distribution throughout the mass.
Chilling Intervals and Visual Cues for Firmness
Placing the newly formed sphere into the refrigerator for a minimum of two to three hours initiates lipid solidification. Cold temperatures allow the dairy proteins to firm up around the added meat and vegetable pieces, converting a sticky paste into a sliceable orb. Assessing doneness relies entirely on tactile feedback rather than thermal metrics. Pressing the exterior lightly should yield a firm, resistant surface that holds its rounded shape without slumping against the pressure of a finger.
