Perfect for a charcuterie board, this Blue Cheese Stuffed Olives recipe uses just a few simple ingredients. A fun finger food snack for hosting and entertaining. Gluten free, vegetarian, keto low carb.
Why You Will Love This Recipe
Now these Blue Cheese Stuffed Olives are definitely a polarizing recipe – it is mainly comprised of two ingredients that can be repulsive to some people: blue cheese and olives.
But if you like these things, then you are my kind of people and I have just the recipe for you!
Blue cheese-stuffed olives are a delicious and popular culinary treat known for their unique combination of tangy blue cheese and briny green olives.
The flavor profile of blue cheese-stuffed olives is a delightful blend of the salty and briny taste of the olives with the creamy and pungent taste of the blue cheese.
The bold flavor of blue cheese-stuffed olives pairs well with various alcoholic beverages, such as gin, vodka, and dry white wines.
When used in cocktails, they infuse the drink with their distinctive taste. Apart from cocktails, they also go well with cheese platters, salads, and various Mediterranean-inspired dishes.
You only need a few ingredients to make stuffed olives:
Green Olives – pitted and without anything stuffed in them already. I like to use Castelvetrano olives.
Blue Cheese – Any variety you have or like
Cream Cheese – This will add creaminess and support the blue cheese
Olive Oil – For finishing
Red Pepper Flakes – Optional, but a great way to add a little heat. You could leave this out, or even use a little fresh chopped rosemary or basil.
Make the cheese mixture and ensure it is not too cold so that it is easy to use. See Kim’s Tips below for more on this.
Cut an olive down one side, connecting both hole ends. This will make it MUCH easier to stuff.
Gently hold the olive open with your fingers (think stuffed shells) and scoop some cheese mixture into the middle with the knife.
Close up the olive and clean up the outside if desired.
Repeat with the remaining olives.
Place in a small bowl to serve. Drizzle with oil and a sprinkle of red pepper flakes if you want a little heat.
You could also chop up a little fresh herb, such as rosemary!
It is much easier to stuff the olives when the cheese mixture is not cold. Heat the cheese mixture in 15 second intervals as needed to make it softer.
Cutting the olive also makes it MUCH easier to stuff compared to trying to stuff cheese down the small olive hole. Once cleaned up, it is not very noticeable that it was cut.
How to Use
Blue cheese-stuffed olives are often used as cocktail garnishes and can be found in martinis, Bloody Marys, and other types of drinks. They add a burst of flavor and visual appeal to these beverages.
Additionally, they can be enjoyed on their own as a snack or served as part of an appetizer platter.
Olives are very nutrient dense!
Yes because of the dairy stuffed inside of them. They are best within a week of making.
Olives can be stuffed with a variety of things. The ones stuffed with red are using red pimento peppers. In this case, we are stuffing with cheese.
Blue Cheese Stuffed Olives
- Drain the olives of their brine.
- In a small bowl, mix together the cream cheese and blue cheese. It should be easy to spread. If not, microwave for 15 seconds.
- Use a knife a cut each olive down one side, from hole to end, so it opens like a shell pasta.
- Scoop some of the cheese mixture into the opening. Wipe off excess from around the cut and ends.
- Repeat with remaining olives.
- Place in a small bowl to serve and drizzle with a little olive oil, and a sprinkle of red pepper flakes (optional).