Blue Cheese Stuffed Olives
Creamy, briny, and just the right amount of funky, these Blue Cheese Stuffed Olives are the fastest way to upgrade your Happy Hour at Home.
Servings: 12 (3 pieces per serving)
Equipment
- Toothpicks
Ingredients
- 36 green olives pitted
- 4 ounces blue cheese Roquefort or Gorgonzola
- 4 ounces cream cheese softened to room temperature
- ½ tablespoon milk or cream or more as needed for consistency
- Black pepper
Instructions
- Remove olives from the brine using a slotted spoon, or pour them into a mesh colander to drain. Set on paper towels to dry.
- Add blue cheese, cream cheese and milk to a medium sized bowl. Using an electric hand mixer, beat the cheeses together. You could also blend in a food processor.
- Spoon the blue cheese mixture into a piping bag with a round tip, or a plastic bag with the corner snipped off.
- Pip the mixture into the olive to fill it. Do not overfill.
- Arrange on a platter and sprinkle with fresh cracked black pepper. Serve with toothpicks.
Notes
Once filled, I suggest consuming the blue cheese olives within 4 days. Keep them in a covered container in the fridge until you’re ready to serve.
You can make the blue cheese filling up to 3 days in advance if you keep it in the fridge. Any leftover cheese mix can also be frozen for up to 3 months.
You can make the blue cheese filling up to 3 days in advance if you keep it in the fridge. Any leftover cheese mix can also be frozen for up to 3 months.
Nutrition
Calories: 67kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 139mg | Potassium: 38mg | Sugar: 0.4g | Vitamin A: 200IU | Calcium: 60mg | Iron: 0.04mg
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