Easy Blue Cheese Stuffed Green Olives Recipe
This Easy Blue Cheese Stuffed Green Olives Recipe is a simple and elegant appetizer. The mixture is tossed with olive brine and goat cheese, stuffed inside the olives, and then marinated in an infused extra-virgin olive oil.
Servings: 6
Equipment
Ingredients
- 4 ounces blue cheese softened at room temperature
- 2 ounces goat cheese softened at room temperature
- Freshly ground black pepper
- 5.5 ounce can pitted Castelventrano olives plus 2 tablespoons olive brine
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice plus 3 to 4 lemon strips
- Pinch of chili flakes
Instructions
- In a medium bowl, mix your blue cheese, goat cheese, black pepper and olive brine until a creamy mixture is formed. Transfer to a plastic bag, squeezing your mixture towards the corner of the bag. Cut off the tip to be able to pipe into the olives.
- Pipe into your olives carefully and transfer the stuffed olives to a shallow platter of choice. Set aside in the fridge.
- In a small saucepan (you can alternatively just mix this together and not cook your infusion), bring the heat to medium low, add in your olive oil, lemon juice, lemon peel, chili flakes and pepper. Lemon this all infused for 1 to 2 minutes, turn off the heat.
- When ready to serve, spoon over your infused olive oil over the olives. Serve with toothpicks.
Notes
- You can use cream cheese in place of goat cheese, if preferred.
- Prep: You can prepare this ahead and serve it later. Either stuff the olives and add over the olive oil and store, or you can make the cheese filling and stuff at the time of serving.
- Storing: Store stuffed olives in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 133kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 252mg | Potassium: 51mg | Sugar: 0.2g | Vitamin A: 242IU | Calcium: 113mg | Iron: 0.3mg