why make this recipe
Stuffed olives are a delightful appetizer or snack that can elevate any gathering. Their combination of savory flavors and rich textures makes them a crowd-pleaser. Not only are they easy to prepare, but they also allow for creativity in terms of fillings and flavors. This recipe for stuffed olives will impress your friends and family, making any occasion special.
how to make Stuffed Olives
Ingredients:
- 35 oz Castelvetrano olives (pitted, drained – about 45 count large green olives)
- ¼ cup extra virgin olive oil
- 6 garlic cloves (minced)
- 1 tsp dried parsley leaves
- ¼ tsp to ½ tsp red chili flakes* (or added to taste)
- ¼ tsp dried thyme leaves
- ¼ tsp dried rosemary
- ¼ tsp fine sea salt
- 5.3 oz Garlic and Herb Boursin cheese (at room temperature)
Directions:
- In a small saucepan, add olive oil, garlic cloves, and dried herbs. Set it over medium heat, and once it starts to sizzle, let it simmer for 1 minute. Swirl the mixture until the garlic becomes fragrant and sizzling. Remove from the heat and season with salt. Set aside to cool.
- Drain the olives and use an olive pitter or cherry pitter if they are not already pitted. If they are stuffed with something else, you can remove the stuffing using a skewer or chopstick.
- Mash the Boursin cheese with a fork. Transfer it to a piping bag or a large zip-top bag. Snip off the corner just large enough to fit into the opening of the olive. Pipe the cheese into the olives, filling them from the bottom to the top. Set the stuffed olives into a quart-sized jar (you can use the same jar the olives came in).
- Once all the olives are filled, pour the cooled olive oil mixture over the olives. Cover and refrigerate for at least 30 minutes or up to 1 week. Turn the jar a few times before serving to ensure the olives are evenly coated in oil and herbs. If the olive oil firms up, let the mixture come to room temperature before serving.
- To serve, set the olives on a platter in a single layer, drizzle over the olive oil mixture from the jar, and serve with toothpicks.
how to serve Stuffed Olives
Serve stuffed olives on a nice platter for guests to enjoy. You can drizzle some of the olive oil mixture over them for added flavor. Providing toothpicks will make it easy for your guests to grab and eat them.
how to store Stuffed Olives
Keep the stuffed olives in an airtight container in the refrigerator. They can last for up to a week. Make sure to keep them coated in the olive oil mixture to maintain their flavor and moisture.
tips to make Stuffed Olives
- Use high-quality olives for the best flavor.
- Feel free to adjust the herbs and spices according to your taste preferences.
- For a little extra kick, increase the amount of red chili flakes in the recipe.
variation
You can experiment with different fillings such as feta cheese, cream cheese, or even a mixture of nuts and herbs. Adding different spices can also create unique flavor combinations.
FAQs
1. Can I use other types of olives?
Yes, you can use any type of pitted olives, such as kalamata or green olives, depending on your preference.
2. How long can I keep stuffed olives?
Stuffed olives can be stored in the refrigerator for up to one week.
3. Can I make them ahead of time?
Absolutely! You can make stuffed olives a day or two in advance, allowing the flavors to meld together nicely.
Stuffed Olives
Ingredients
For the olive mixture
- 35 oz Castelvetrano olives (pitted, drained – about 45 count large green olives)
- ¼ cup extra virgin olive oil
- 6 cloves garlic (minced)
- 1 tsp dried parsley leaves
- ¼ tsp to ½ tsp red chili flakes* (or added to taste)
- ¼ tsp dried thyme leaves
- ¼ tsp dried rosemary
- ¼ tsp fine sea salt
For the filling
- 5.3 oz Garlic and Herb Boursin cheese (at room temperature)
Instructions
Preparation
- In a small saucepan, add olive oil, garlic cloves, and dried herbs. Set it over medium heat, and once it starts to sizzle, let it simmer for 1 minute.
- Swirl the mixture until the garlic becomes fragrant and sizzling. Remove from the heat and season with salt. Set aside to cool.
- Drain the olives and use an olive pitter or cherry pitter if they are not already pitted.
- Mash the Boursin cheese with a fork. Transfer it to a piping bag or a large zip-top bag. Snip off the corner just large enough to fit into the opening of the olive.
Stuffing
- Pipe the cheese into the olives, filling them from the bottom to the top.
- Set the stuffed olives into a quart-sized jar (you can use the same jar the olives came in).
- Once all the olives are filled, pour the cooled olive oil mixture over the olives. Cover and refrigerate for at least 30 minutes or up to 1 week.
- Turn the jar a few times before serving to ensure the olives are evenly coated in oil and herbs.
Serving
- To serve, set the olives on a platter in a single layer, drizzle over the olive oil mixture from the jar, and serve with toothpicks.