Drain olives and pat dry with paper towel. Set aside.
In a mixing bowl, combine cream cheese, feta cheese and dill;mix until thoroughly combined.
Place crushed hazelnuts in a shallow dish.
Mold 1 teaspoon cheese-mixture around each olive; shape into a ball.
Roll each cheese-covered olive in chopped hazelnuts and set on a serving platter.
Refrigerate for 30 minutes, or until firm.
Calories: 130 kcal | Carbohydrates: 2 g | Protein: 5 g | Fat: 11 g | Saturated Fat: 4 g | Cholesterol: 22 mg | Sodium: 290 mg | Potassium: 83 mg | Fiber: 0 g | Sugar: 1 g | Vitamin A: 120 IU | Vitamin C: 0.7 mg | Calcium: 135 mg | Iron: 0.6 mg | Net Carbs: 2 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.