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.

Author: Sunday Table

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 8 ounces

Calories: 173 kcal per serving

Ingredients

¼ cup - extra virgin olive oil
3 clove - garlic
½ 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

Instructions

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.
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.
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.

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