In a large bowl beat the cream cheese, feta and butter until smooth. With a spatula or spoon fold in the olives and chives.
Cover and chill for 1-2 hours.
Shape into a ball, roll in the chopped nuts. Chill 1-2 hours before serving. Enjoy!
Notes
I recommend either lightly greasing your hands, or using food-safe gloves. If your cheese ball has cracks in it, squeeze a few times and reshape into a ball.In order for the walnuts to stick to the cheese ball, they need to be finely chopped. You can use a knife to chop them, or place in a food processor and pulse until chopped into fine pieces. Don’t keep in the food processor too long or the nuts will end up becoming like powder.To help the walnuts stick to the cheese ball, after rolling in the nuts, press them into the cheeseball with your hands.For maximum freshness and to prevent bacterial growth, a cheese ball should only be left out 4 hours at the most at room temperature, if your house is warmer I would say 2 hours at the most.Store your cheeseball or leftovers by wrapping tightly in plastic wrap and placing in an airtight container in the refrigerator. It will keep for up to 2 weeks in the fridge. For extra freshness, add a layer of foil after the saran wrap and wrap around the cheese ball tightly.It should be well wrapped in plastic wrap, then rewrapped in foil. Be sure to cover every part so that it doesn’t dry out. Then place in a freezer safe container or bag. It will keep for up to 1 month in the freezer.