In a medium-size bowl using your mixer (pastry blender or a fork may also be used), cream together the butter and cheese until smooth. Mix in flour, paprika, cumin, and hot sauce. Cover bowl and refrigerate at least one (1) hour. Note can be made ahead a day ahead.
Dry olives on paper towels. With a ball of cheese mixture that is close in size to the olive, flatten the cheese mixture in your palm, plop the olive in the center, work the mixture up around the olive, and then very gently roll it around between your palms. Make sure the cheese mixture completely seals in the olive. Repeat with remaining olives.
Place the cheese-wrapped olives on a parchment-lined baking sheet and place in freezer until frozen. Once frozen, you can store in re-sealable plastic bags in the freezer until you are read to bake them.
Preheat oven to 400 degrees F.
If you are planning to bake immediately, place the prepared cheese olives in the freezer for about 15 minutes. Prior to baking, remove from the freezer and allow to stand at room temperature for approximately 15 minute (while the oven is heating). Place olives on a baking sheet and bake for 15 minutes. Remove from oven and let cool to slightly warm.
Serve at room temperature or slightly warm.
Makes 40 cheese olive balls.
Baked Cheese Olives Recipe: https://whatscookingamerica.net/Appetizers/CheeseOlives.htm