Cheese-Stuffed Olives (Print Version)
# Ingredients:
→ Cheese & Olives
01 -
Around 45 large Castelvetrano olives (35 oz), drained and pitted
02 -
5.3 oz of soft Garlic Herb Boursin, brought to room temp
→ Flavoring Mix
03 -
2/3 cup high-quality olive oil
04 -
6 cloves of garlic, chopped fine
05 -
1 teaspoon dried parsley
06 -
1/4 tsp to 1/2 tsp spicy red chili flakes
07 -
1/4 tsp dried thyme
08 -
1/4 tsp rosemary, dried
09 -
A pinch (1/4 tsp) of fine sea salt
# Instructions:
01 -
Heat olive oil on medium and stir in garlic and herbs. Cook 60 seconds until garlic smells good. Add salt, then cool it down.
02 -
Take out pits if they’re still in the olives. Use a small tool like a chopstick to clear out any old stuffing.
03 -
Smash up the Boursin and pop it into a piping bag. Starting at the bottom, squeeze cheese into each olive. Put stuffed olives into a quart jar.
04 -
Pour cooled herby oil over the olives in the jar. Seal it up, stick it in the fridge for at least half an hour or max a week. Shake or flip the jar sometimes to distribute flavor.
05 -
Lay olives on a plate, drizzle with the oil mixture, and add toothpicks for easy grabbing. If oil’s solidified, let it sit until soft again.
# Notes:
01 -
Green olives get filled with creamy, herby Boursin and soak in tasty olive oil. Perfect no-cook snack!
02 -
Tweak chili levels to adjust spice: less for mild or more if you like it hot.