Dairy Farmers of Canada

Herbed Olive Terrine with Old Cheddar

This is the Herbed Olive Terrine with Old Cheddar recipe.

  • Prep: 10 min
  • Refrigeration: 2 h
Yields 24 canapes
herbed olive terrine with old cheddar


  • 8 oz (250 g) Canadian Cream Cheese softened
  • 4 oz (125 g) Canadian Old Cheddar* shredded
  • 2 tbsp (30 mL) chopped fresh chives or 2 tsp (10 mL) dried chives
  • 1/2 tsp (2 mL) dried rosemary
  • 1/2 tsp (2 mL) dried thyme
  • 1/2 cup (125 mL) sliced pitted green olives
  • 1/2 cup (125 mL) grilled red bell peppers cut in strips or diced
  • Salt and pepper to taste
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Combine all ingredients; salt and pepper to taste.

Place a large sheet of plastic wrap on work surface and place cheese mixture on it. Shape it into a log then roll it inside plastic wrap to form a cylinder. Twist ends in opposite directions until mixture is as compacted as possible.

Refrigerate for at least 2 hours then freeze for at least 2 more hours so it can be cut into neat slices.

Slice terrine (preferably while still frozen) and serve as canapés on crackers or vegetables, or as a first course along with a salad.


*The more the Cheddar has aged, the bolder the flavour of the terrine. The choice is yours.

The terrine must be made ahead. Lay slices flat on waxed paper in keep refrigerated or frozen.

For a change of taste, try with Canadian Swiss, Gouda, etc.

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