Name: Blue Cheese Stuffed Olives
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 ounces
Cuisine: American
Ingredients: 0.25 cup extra virgin olive oil; 3 clove garlic; 0.5 tsp red pepper flakes; 1 lemon zest; 4 ounces soft blue cheese; 2 ounces full-fat cream cheese; 1 tsp heavy cream; 18 ounces green olives; black pepper

From the Cook

1/3

Blue Cheese Stuffed Olives

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Sunday Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

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 and 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.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Dry Your Olives Thoroughly 🫒
Pat pitted olives completely dry with paper towels before filling to prevent excess moisture from diluting the blue cheese mixture and affecting the final texture.
Chill the Cheese Filling 🧊
Refrigerate your blue cheese and cream cheese mixture for at least 30 minutes before piping to make it firmer and easier to work with, preventing it from oozing out during stuffing.
Infuse Oil Gently 🌿
Warm your olive oil with garlic and red pepper flakes over very low heat for just 2-3 minutes, then let it cool slightly before tossing with olives to preserve the bright lemon zest flavor and olive oil quality.
Use a Piping Bag for Precision 🎯
Transfer the cheese mixture to a piping bag fitted with a small tip for clean, even filling that looks professional and prevents overstuffing or tearing the delicate olives.
Make-Ahead Magic ⏰
Prepare stuffed olives up to 3 days ahead and refrigerate in an airtight container, then toss with the garlic-infused oil just before serving to maintain the freshest flavors and creamy texture.