Stuffed Olives Recipe
User Reviews
5
Stuffed Olives Recipe
Description
The Stuffed Olives Recipe features large green Castelvetrano olives that are pitted and filled with a soft, garlicky Boursin cheese. The cheese stuffing adds creamy texture and herbaceous flavor inside the briny olives. A warm olive oil marinade infused with minced garlic and dried herbs including parsley, thyme, and rosemary is poured over the stuffed olives to coat them in fragrant seasoning. Red chili flakes can be added to provide a subtle heat adjusted to taste.
After stuffing and marinating, the olives are chilled for at least 30 minutes, which allows the flavors to meld and mellow. The resulting combination is smooth and creamy from the cheese, aromatic from the herbs and garlic, and balanced by the salty olive base. The preparation makes for an elegant appetizer or tapas-style snack that can be stored refrigerated for several days.
Because the recipe allows adjusting the level of chili flakes for spiciness, it can be tailored for different palates including those sensitive to heat. The olive oil marinade not only flavors but preserves the olives and filling. Using a piping bag ensures neat cheese filling and convenient stuffing.
Ingredients
- 35 oz Castelvetrano olives pitted, drained (about 45 count large green olives)
- ⅔ cup extra virgin olive oil
- 6 garlic minced, cloves
- 1 tsp dried parsley leaves
- ¼ tsp red chili flakes or added to taste, to ½ tsp
- ¼ tsp thyme dried leaves
- ¼ tsp rosemary dried
- ¼ tsp salt fine sea salt
- 5.3 oz Boursin cheese at room temperature, garlic and herb
Instructions
- 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, swirling 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 and transfer it to a piping bag or large zip-top bag. Snip off the corner just large enough to fit into the opening of the olive, and 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 in, 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.
Notes
- Adjust chili flakes from ¼ to ½ teaspoon depending on desired spiciness; lower amount suits children better.
- Use a piping bag or a small plastic bag with a corner snipped for easier and cleaner stuffing of olives.
- Refrigerate stuffed olives at least 30 minutes before serving to let flavors combine.
- This recipe makes about 45 large olives, suitable for serving at gatherings or as a snack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45stuffed olives
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Serving | 1stuffed olive | |
| Calories | 75kcal | 4% |
| Carbs | 1g | |
| Protein | 0.5g | 1% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 3mg | 1% |
| Sodium | 378mg | 16% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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