- VE
- GF
- LC
- LS
- LC
Blue Cheese Stuffed Olives
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
Blue Cheese Stuffed Olives
Instructions
Infused Oil
- Step 1
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
- Step 2
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.
- Step 3
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
- Step 4
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!
- Step 5
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.
Tips & Tricks
@Sunday-table
I’m Sara, the creator behind Sunday Table, sharing cozy, modern small bites and mini desserts made for entertaining. Trained in baking and culinary arts, I’ve been creating elevated, crowd-pleasing recipes since 2012 (with lots of coffee). ☕️
Per serving
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