Easy Blue Cheese Stuffed Olives with Lemony Oil
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 lemony, garlic olive oil. These are gorgeous on a cheese board, in a martini, or just on their own as a quick and easy appetizer.
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.
Notes
If you don't have a food processor, you can also whip the cheese mixture with a hand mixer.
Feel free to use a zipper bag with the tip cut off instead of a piping bag.
If you are using these olives for martinis, go ahead and skip the infused oil. Just place the olives back in the brine they came in to keep them nice and fresh.
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!
Serving: 1olive, Calories: 19kcal, Fat: 2g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 99mg, Potassium: 7mg, Calcium: 10mg
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