Pin it
A clever upgrade on regular olives turns into this fancy starter where soft Castelvetrano olives get stuffed with smooth herb-mixed cheese and soaked in tasty olive oil. Every mouthful gives you just the right mix of tangy olive, creamy cheese, and sweet herbs.
I've tried many ways to make these and found that letting the cheese warm up before you pipe it in makes filling so much easier and looks way prettier too.
Complete Ingredients Picking Guide
- Olives: Big Castelvetrano ones for their smooth taste and sturdy bite
- Boursin cheese: Warmed to room temp so it's easy to squeeze
- Olive oil: Go for top-notch extra virgin for amazing flavor
- Garlic: Cut up some fresh cloves nice and thin
- Dried herbs: Make sure they smell strong for best results
- Chili flakes: Put in as much or little as you want
Pin it
Simple Cooking Instructions
- Getting tasty oil:
- Warm oil slowly on medium. Toss in herbs and garlic. Look for tiny bubbles. Take it off when it smells good. Cool it down all the way.
- Getting olives ready:
- Take out anything inside them. Try using a stick or chopstick. Don't break the olives. Dry them if they're wet. Double-check for any pits.
- Putting in cheese:
- Squish cheese until it's creamy. Put in piping bag or plastic bag. Snip a tiny hole. Fill each olive carefully. Don't stuff too much.
- Soaking time:
- Put olives in layers in your jar. Pour the cool oil mix over them. Make sure they're all covered. Close tight. Flip jar around to coat everything.
I've made these tons of times for parties and learned that good olives really matter. The smooth feel of Castelvetrano olives works perfectly with the soft cheese inside.
Prep Ahead Tricks
Great for making before your event:
- Make your flavored oil up to 7 days early
- Stuff olives a day or two before guests arrive
- Keep them soaking for up to a week
- Warm them up before putting them out
Fixing Common Problems
Hard to stuff? Cheese is too cold. Oil looks solid? That's normal in cold places, it'll melt when warm. Filling drops out? Olives aren't dry enough inside. Tastes bland? Let them soak longer.
Ways To Serve
Pin it
Set up a fancy snack spread with:
- Fresh bread to soak up the yummy oil
- Some green herbs on top
- Little picks or tiny forks
- A mix of other tasty olives
The more I've played with this recipe, I've noticed it's not just about what goes inside but how everything mixes together while soaking. The way the herb oil works with both the olives and cheese makes something that tastes way better than you'd expect. These stuffed olives work great at backyard BBQs or fancy dinner parties, showing that basic ingredients can make something really special.
Frequently Asked Questions
- → Which olives should I pick?
- Castelvetrano olives are perfect for their mild taste and firm flesh, but any big green variety works.
- → What's the shelf life?
- They stay good for a week in the fridge when kept in the herbed oil mix.
- → Any cheese swaps?
- Boursin's great, but any spreadable, herby soft cheese can be used.
- → Why does the oil harden?
- This happens when chilled. Just leave it out till it softens before serving.
- → Can I prep them early?
- Definitely! They taste even better after marinating in the oil for a bit.