The Best Blue Cheese Stuffed Olives
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Blue cheese stuffed olives are so much easier to make at home than you’d think. Castelvetrano olives are filled with a creamy blue cheese filling and tossed in lemon-infused olive oil. These are gorgeous on a cheese board, in a martini, or just on their own as a quick and easy appetizer!
There are two things I accomplished last week before I turned 30. First off, I successfully caught (and released) a mouse. And two, I learned how to like olives. Both of these activities happened in the same week so it was a weird time. And while I’m good on not having anymore mice, I am pretty thrilled that olives don’t make me wanna vom anymore.
It all started when I had a blue cheese olive martini at a bar recently. And you know I’m a blue cheese girl whether it’s stuffed in prosciutto wrapped dates or sprinkled over steak crostini. But as it turns out, the olive version isn’t just good in freezer door martinis. They’re also amazing as a little appetizer situation!
I mean yes, you could totally use these in a cocktail or add a few to some charcuterie cups. But I really love them with simply a toothpick, a side of Marcona almonds, and a good chat with friends.
These olives have tangy Danablu cheese filling, lemon-garlic oil, and a sprinkle of pepper flakes for a little heat. And while you could totally use store-bought infused oil, I went ahead and made my own. I learned how to infuse oil when I was in culinary school and it’s so easy, I mean it literally takes 5 minutes.
Soft blue cheese
For a rich and creamy filling, you will want to use a soft, high-quality blue cheese. I typically use Danablu (Danish blue cheese) in this recipe, but you could also use Roquefort, Gorgonzola, double cream blue cheese, or whatever else you like.
You will also need some large green olives like Castelvetrano. Just make sure to use pitted olives! Other than that, grab some cream cheese, heavy cream, olive oil, lemon zest, red pepper flakes, fresh garlic, and black pepper.
The amount of servings will depend on the size of the olives you use. I usually get around 100 olives when I make this recipe. But feel free to halve or double it as needed!
Use room temp cheese
You want the filling to be super creamy and fluffy so it’s easy to pipe. The easiest way to do this is by using room temperature cheeses. Just pull the blue cheese and cream cheese out of the fridge about 30-60 minutes beforehand.
Make the recipe
If you don’t have a food processor, you can also whip the cheese with a hand mixer!
If you are using these olives for martinis, feel free to skip the infused oil. You can just place the olives back in the brine they came in to keep them nice and fresh!
Serve the olives at room temp
If you have leftovers, refrigerate them in a jar or airtight container for up to 1 week. But, they taste best when they’re room temperature because it brings out all the best flavors in the cheese. Plus, the olive oil will solidify in the fridge a bit. Just let them warm up for about 30 minutes before serving!
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Easy Blue Cheese Stuffed Olives with Lemony Oil
Ingredients
Infused Oil
- 1/4 cup extra virgin olive oil (60 milliliters)
- 3 garlic cloves, peeled & gently smashed
- 1/2 teaspoon red pepper flakes, more or less, to taste
- Zest of 1 lemon
Blue Cheese Stuffed Olives
- 4 ounces soft blue cheese, such as Danablu, room temperature (114 grams)
- 2 ounces full-fat cream cheese, room temperature (60 grams)
- 1 teaspoon heavy cream
- 18 ounces pitted large green olives, such as Castelvetrano, drained (520 grams)
- Black pepper, for garnish
Equipment
- Piping bag, with a small round tip
Instructions
Infused Oil
- Add the olive oil, garlic cloves, red pepper flakes, and lemon zest to a small saucepan. Set the pan over very low heat and let it infuse until the mixture smells aromatic, 5-8 minutes. Transfer the oil to a small bowl and let it cool.
Blue Cheese Stuffed Olives
- Meanwhile, add the bleu cheese, cream cheese, and heavy cream to the bowl of a food processor. Blend until the cheese mixture is light and smooth, about 2-3 minutes. Scrape the sides of the bowl every once in a while to make sure there are no big chunks.
- Transfer the cheese mixture to a piping bag fitted with a small round tip. Pipe the blue cheese mixture into the olives, stopping when they're completely filled. Pop the olives in the fridge as you go to keep the cheese from spreading everywhere.
Garnish & Serve
- To serve, toss the chilled blue cheese olives with the infused oil. Garnish with more red pepper flakes, lemon zest, and black pepper. Let them come to room temperature and enjoy!
- To store the olives for later, refrigerate them in a jar or airtight container for up to 1 week. Bring the olives to room temperature for about 30 minutes before serving.
