This delicious olive mixture was inspired by David Tannis, a professional chef for over 30 years in such highly regarded restaurants as Chez Panisse in Berkeley and Cafe Escalera in Santa Fe. He has written several critically acclaimed cookbooks. I love the spicy heat in his Spiced Olives with Lemon and Garlic. Most often I use the full 1/2 teaspoon of cayenne, but if desired, reduce spiciness by using less.
Oh, wow! We could not stop eating these fried cheese balls. Crispy outside, when you bite in the gooey cheese oozes out. We loved the combination of cheddar cheese, cream cheese, and pepper jack cheese even before we fried the cheese balls. They're savory, spicy, creamy, and very cheesy. Dipping in a creamy horseradish adds a nice tangy flavor to the savory cheese balls, but these little guys are delicious no matter how you serve them.