Blue Cheese Stuffed Olives
Attention all foodies and snack enthusiasts! Are you tired of the same boring ol' martini garnishes? Say "cheese" to the newest addition to your happy hour routine — my Blue Cheese Stuffed Olives recipe! These little bites of herby-funky-briny heaven are not only visually stunning but also pack a flavor punch that will leave your tastebuds begging for more.
Servings: 10
Calories: 110kcal
Equipment
- Piping bag, zip-top bag, or parchment paper
- Serving tray
Ingredients
- 4 ounces Blue cheese such as Roquefort
- 4 ounces Cream cheese softened to room temperature
- 25 Large green olives
- ½ teaspoon Cracked black pepper
- 1 tablespoon Olive oil
- 1 teaspoon Thyme & Rosemary finely chopped
- 1 Lemon zested
Instructions
- Pulse blue cheese and cream cheese in a food processor or blender until smooth.4 ounces Blue cheese such as Roquefort, 4 ounces Cream cheese
- Scoop the cheese mixture into a pastry bag or ziplock bag and pipe into the center or hole of the olive until full.25 Large green olives
- Place the olives onto a serving plate and drizzle with olive oil, finely chopped herbs, and lemon zest on top before serving with cocktail picks or toothpicks!½ teaspoon Cracked black pepper, 1 tablespoon Olive oil, 1 teaspoon Thyme & Rosemary, 1 Lemon
Video
Notes
- Storage Instructions
The blue cheese-cream cheese mixture will keep well in an airtight container in the fridge for up to a week. Feel free to use any leftovers to add zippy flavor to omelets, sandwiches, or your packed lunch. (Adult Lunchables FTW!)
Assembled stuffed olives will keep in an airtight container in the fridge for up to a week.
Do not freeze cheese-stuffed olives.
Nutrition
Calories: 110kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 322mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 0.2mg
