Blue Cheese Stuffed Olives are an excellent garnish for dirty martinis or an easy party appetizer. This recipe is more delicious than a store-bought jar!
This post is all about how to make Blue Cheese Stuffed Olives.
Whether you enjoy drinking Dirty Martinis or want to serve a creamy and sharp appetizer bite, these Blue Cheese Stuffed Olives taste better than any store-bought brand. The salty and tangy blue cheese is mixed with cream cheese to counterbalance its bold flavors, making these stuffed olives ADDICTING.
I purchased a jar of Spanish Olives (medium to large) and quickly removed the pimento peppers with a toothpick to fill each olive with the bright-tasting cheese. If you don’t have a proper piping bag set, add the smooth mixture to a Ziploc bag and cut off the corner to pipe the cheese into the olives.
Follow the simple step-by-step instructions below. This EASY recipe will fill about 30 olives, and if there’s cheese mixture left over, it’s a delicious appetizer spread for crackers!
Blue Cheese Stuffed Olives
What Are Stuffed Olives?
Most olives from the grocery store are often stuffed with Red Pimento Peppers. Since this recipe is about stuffing the olives with blue cheese, you must remove the pimento peppers before adding the cheese mixture. And, then voila, you’ll have delicious Blue Cheese Stuffed Olives!
Ingredients You’ll Need:
- 4 ounces Blue Cheese wedge (preferably Roquefort) at room temperature.
- 3 ounces Cream Cheese brick (full-fat) at room temperature.
- 30-35 Large Green Olives, pitted. I purchased a jar of large Spanish Queen green olives, as pictured above.
- 1 tsp Heavy Cream, optional. Add this if you feel the cheese mixture is not smooth or creamy.
Optional Toppings If Serving As An Appetizer:
- Extra Virgin Olive Oil, drizzled.
- Fresh Chives, chopped.
Equipment Needed:
- Hand or Stand Mixer
- Toothpicks (For serving and removing the pimento peppers if needed.)
How Should I Serve Stuffed Olives?
Enjoy Blue Cheese olives as a garnish for a cocktail like a Dirty Martini or a Bloody Mary. If you want to serve them as a party appetizer, include them on a charcuterie board or tray by themselves. Use toothpicks for serving and top them with a drizzle of (optional) olive oil and chopped fresh chives.
How To Make This Blue Cheese Stuffed Olives Recipe, Step-By-Step
Step 1: With a spoon, carefully remove the pitted olives from the jar full of brine and place them onto a bowl or plate. Preserve the jar and its liquid to later store the stuffed olives. If the pitted olives you purchased are stuffed with pimento peppers, use a toothpick to lift the peppers out carefully. Set the hollowed olives aside.
Step 2: Add the softened (room temperature) blue cheese and cream cheese to a mixing bowl. Room temperature softens the cheeses and makes them easier to combine.
Step 3: Mix the cheeses with a hand or stand mixer until smooth and fluffy. If you feel the mixture is not smooth or creamy enough, add one teaspoon of heavy cream to the cheese and mix.
Step 4: Grab a piping or Ziploc bag and transfer the cheese mixture to the bag with a spatula. If using a Ziploc bag, use scissors to cut off a small corner of the bag so the mix can come out. If using a piping bag set, secure a round tip onto the bag.
Step 5: Carefully pipe the creamy cheese mixture into each hollow olive. Fill the olive’s hole fully with the blue cheese mix.
Step 6: Enjoy immediately, or chill them in the refrigerator until you’re ready to serve.
Expert Tips:
- For a Dirty Martini or Bloody Mary, add two to three stuffed olives to a toothpick for a garnish.
- For a party appetizer, add one to two olives to a toothpick and place on a platter or charcuterie board. Garnish the tops of the olives with a drizzle of extra virgin olive oil and chopped fresh chives.
- Store the leftover olives in an airtight container in the refrigerator for up to three days. If you’re using the olives for cocktail garnishes, add the Blue Cheese Stuffed Olives back into the jar full of brine. The brine will preserve the olives so they last up to 12 months.
FAQs For Blue Cheese Stuffed Olives
How Long Can You Keep Blue Cheese Stuffed Olives?
Store the leftovers in an airtight container in the refrigerator for up to three days.
Why Are These Olives Good?
Because the sharp blue cheese is mixed with cream cheese, the mixture is less overpowering, and its creaminess complements the salty olive perfectly.
Do Blue Cheese Olives In Brine Go Bad Or Get Moldy?
The olive experts at Mezzetta suggest the olives will stay fresh for up to 12 months if they are bathed in the liquid brine in a jar and kept in the refrigerator. However, it’s important to still look for signs of spoilage like mold, discoloration, and funky smells.
Why Do These Olives Taste Good With A Dirty Martini Or A Bloody Mary?
The stuffed olives are the perfect garnish because they balance the martini’s intense taste. The same goes for a spicy, savory Bloody Mary cocktail.
How Many Calories Are In A Stuffed Olive?
There are around 35 calories in a stuffed blue cheese olive.
Can I Use This Recipe For Fried Olives?
Yes! Follow this recipe for making the blue cheese stuffed olives and then fry away.
What Are Some Substitutions And Variations?
If you don’t like blue cheese, you could substitute it with goat cheese, feta, or plain cream cheese.
What Is The Best Blue Cheese For This Recipe?
Roquefort is the sharpest blue cheese, while Gorgonzola is the mildest flavor. Use Stilton if you want a medium blue cheese flavor.
Do Blue Cheese Olives Need To Be Stored In The Refrigerator?
Yes! Because of the blue cheese (a dairy product), this is necessary.
How Far In Advance Can I Make Blue Cheese Stuffed Olives?
You could make them the day before serving. But remember, if you’re not making these for a cocktail garnish and storing them in olive brine, these appetizer bites must be eaten within three days.
Can I Freeze These Olives?
Store them in an airtight container, and it’s safe to freeze them for up to three months.
Blue Cheese Stuffed Olives
Equipment
- Mixing Bowl
- Stand or Hand Mixer
- Spatula
- Piping Bag or Ziploc Bag
- Toothpicks (For serving and removing the pimento peppers if needed.)
Ingredients
Ingredients You'll Need For Blue Cheese Stuffed Olives:
- 4 oz. Blue Cheese wedge (preferably Roquefort) at room temperature.
- 3 oz. Cream Cheese brick (full-fat) at room temperature.
- 30-35 Large Green Olives, pitted. I purchased a jar of large Spanish Queen green olives.
- 1 tsp Heavy Cream, optional (use this if you feel the mixed blue cheese and cream cheese is not smooth and creamy enough.)
Optional Toppings If Serving As An Appetizer:
- Extra Virgin Olive Oil, drizzled.
- Fresh Chives, chopped.
Instructions
How To Make Blue Cheese Stuffed Olives, Step-By-Step
- With a spoon, carefully remove the pitted olives from the jar full of brine and place them onto a bowl or plate. Preserve the jar and its liquid to use later for storing the stuffed olives. If the pitted olives you purchased are stuffed with pimento peppers, use a toothpick to lift the peppers out carefully. Set the hollowed olives aside.
- Add the softened (room temperature) blue cheese and cream cheese to a mixing bowl. Room temperature softens the cheeses and makes them easier to combine.
- Mix the cheeses with a hand or stand mixer until smooth and fluffy. If you feel the mixture is not smooth or creamy enough, add one teaspoon of heavy cream to the cheese and mix.
- Grab a piping or Ziploc bag and transfer the cheese mixture to the bag with a spatula. If using a Ziploc bag, use scissors to cut off a small corner of the bag so the mix can come out. If using a piping bag set, secure a round tip onto the bag.
- Carefully pipe the creamy cheese mixture into each hollow olive. Fill the olive’s hole fully with the blue cheese mix.
- Enjoy immediately, or chill them in the refrigerator until you’re ready to serve.
Nutrition
Final Thoughts On Blue Cheese Stuffed Olives
These homemade Blue Cheese Stuffed Olives are worth making because they taste way better than anything you’ll ever purchase at the grocery store! They are surprisingly easy to make, and they taste delicious as a small bite party appetizer or a cocktail garnish for a martini or Bloody Mary.
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