Description
These Easy Blue Cheese Stuffed Olives with Lemony Oil are a sophisticated and flavorful appetizer perfect for gatherings. Large pitted green olives are filled with a creamy blend of blue cheese, cream cheese, and heavy cream, then tossed in a fragrant, mildly spicy lemon-infused olive oil. The result is a tangy, savory bite with a subtle kick and bright citrus aroma, ideal for serving alongside cocktails or as part of a charcuterie board.
Ingredients
Infused Lemon Oil
- 1/4 cup extra virgin olive oil (60 milliliters)
- 3 garlic cloves, peeled and gently smashed
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Zest of 1 lemon
Blue Cheese Stuffed Olives
- 4 ounces soft blue cheese (such as Danablu), room temperature (114 grams)
- 2 ounces full-fat cream cheese, room temperature (60 grams)
- 1 teaspoon heavy cream
- 18 ounces pitted large green olives (such as Castelvetrano), drained (520 grams)
- Black pepper, for garnish
Instructions
- Infuse the Oil: Add olive oil, garlic cloves, red pepper flakes, and lemon zest to a small saucepan. Heat over very low heat for 5-8 minutes until the oil is aromatic. Remove from heat and transfer the oil to a small bowl to cool.
- Prepare the Cheese Filling: In a food processor, combine blue cheese, cream cheese, and heavy cream. Blend for 2-3 minutes until the mixture is smooth and light, scraping down the sides occasionally to ensure even blending.
- Stuff the Olives: Transfer the cheese mixture into a piping bag fitted with a small round tip. Carefully pipe the blue cheese filling into each olive until fully stuffed. Place the olives in the refrigerator as you work to keep the filling firm and contained.
- Garnish and Serve: Toss the chilled stuffed olives in the cooled infused lemon oil. Garnish with additional red pepper flakes, lemon zest, and freshly ground black pepper. Allow olives to come to room temperature before serving for best flavor.
- Storage: Store any leftover stuffed olives in an airtight container or jar in the refrigerator for up to 1 week. Before serving again, bring them to room temperature for about 30 minutes.
Notes
- Using Castelvetrano olives adds a buttery texture and mild flavor that pairs well with blue cheese.
- Adjust red pepper flakes in the oil to your desired level of spiciness.
- Make sure cheeses are at room temperature for easier blending and smoother filling.
- The infused oil can be prepared in advance and stored in the refrigerator for a few days.
- Serve these olives as an appetizer or alongside charcuterie boards and cocktails.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
