Blue Cheese Stuffed Olives
Blue Cheese Stuffed Olives are a delicious salty Italian snack recipe! Perfect for a charcuterie board. Gluten free, keto low carb, vegetarian.
Servings: 40 olives
Calories: 14kcal
Equipment
- Knife
Ingredients
- 40 Castelvetrano olives pitted (approximately a 5-6 ounce jar)
- ¼ cup blue cheese crumbles (approx 1 ounce by weight)
- 2 ounces cream cheese softened
- olive oil for finishing
- red pepper flakes optional
Instructions
- 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).
Notes
The exact quantity will vary on how large the olives are.
These olives can be made in advance and chilled. They can keep for around a week.
Nutrition
Serving: 1olive | Calories: 14kcal | Carbohydrates: 0.3g | Protein: 0.3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 77mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 41IU | Calcium: 8mg | Iron: 0.02mg
