A Jar Full of Sunshine
Hello, my dear. Come sit. Let’s make something special. These stuffed olives are like little jars of sunshine. They make any day feel like a party.
I first made these for my book club years ago. The whole jar was gone in ten minutes! I still laugh at that. Now, tell me, do you prefer salty snacks or creamy ones? This recipe is both!
Why This Simple Oil Matters
We start with the oil. Gently heat the oil with garlic and herbs. Doesn’t that smell amazing? It sizzles for just a minute. Then we let it cool.
This step matters. It wakes up the herbs. It lets their flavor dance into the oil. That flavored oil will soak into every olive. It ties the whole dish together.
The Fun Part: Stuffing!
Now for the cheese. Use room-temperature Boursin. It’s soft and easy to mash. Put it in a bag and snip the corner. This is your piping bag.
Gently fill each olive. It’s a little messy, and that’s okay. Fun fact: Castelvetrano olives are often called “drunken olives.” Their green color is so bright and cheerful! Have you ever used a piping bag before? It’s easier than it looks.
A Little Patience for Big Flavor
Put all your stuffed olives in a jar. Pour that lovely oil over them. Seal it up and let it rest in the fridge. Wait at least 30 minutes.
This waiting matters too. The flavors need time to get to know each other. They become friends in the jar. It makes every bite perfect.
Time to Share the Joy
When it’s time, arrange them on a plate. Drizzle that herby oil right on top. Add some toothpicks for easy grabbing.
These are for sharing. Food tastes better with friends. What’s your favorite thing to share with people you love? Tell me about it. I’d love to know.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Castelvetrano olives, pitted, drained | 35 oz (about 45 count) | Large green olives |
| Extra virgin olive oil | ⅔ cup | |
| Garlic cloves, minced | 6 | |
| Dried parsley leaves | 1 tsp | |
| Red chili flakes | ¼ tsp to ½ tsp | Or added to taste |
| Dried thyme leaves | ¼ tsp | |
| Dried rosemary | ¼ tsp | |
| Fine sea salt | ¼ tsp | |
| Garlic and Herb Boursin cheese | 5.3 oz | At room temperature |
How to Make Stuffed Olives at Home
Hello, my dear! Come sit. Let’s make something special. These stuffed olives are my little secret. They taste like a fancy party.
But they are so simple to make. I love them with a story. My grandson calls them “flavor bombs.” I still laugh at that. Ready to start?
Step 1: Make the Magic Oil
Pour your olive oil into a small pot. Add the minced garlic and all the dried herbs. Turn the heat to medium. Watch it closely! When it starts to sizzle, let it cook for one minute. Doesn’t that smell amazing? Take it off the heat and stir in the salt. Let it cool completely. (Hard-learned tip: Letting it cool keeps the cheese from melting later!).
Step 2: Prepare the Olives
Make sure they are pitted. If they aren’t, use a cherry pitter. It works perfectly! If your olives already have stuffing, a chopstick can poke it out. Just be gentle. You want a nice little cave for our cheese. Set all your empty olives in a clean jar.
Step 3: Stuff with Cheese
Time for the fun part! Mash your Boursin cheese with a fork. It should be soft. Scoop it into a plastic bag. Snip a tiny corner off the bag. Now pipe the cheese into each olive. Fill them right up to the top. It’s like frosting a tiny, savory cupcake! What’s your favorite thing to stuff? Share below!
Step 4: Marinate and Chill
Almost done! Pour your cooled, fragrant oil over the stuffed olives. The oil will keep everything tasty. Put the lid on and pop it in the fridge. They need at least 30 minutes to get happy. You can keep them for a whole week! Just turn the jar now and then. This coats every olive in flavor.
Cook Time: 10 minutes
Total Time: 45 minutes (plus chilling)
Yield: About 45 olives
Category: Appetizer, Snack
Three Tasty Twists to Try
Once you master the basic recipe, try a twist! It makes cooking an adventure. Here are three of my favorites.
The Spicy Sun-Dried Tomato
Mix a spoon of chopped sun-dried tomatoes into the cheese. Add an extra pinch of chili flakes. It has a wonderful kick!
The Lemon-Herb Brightness
Add the zest of one lemon to the cheese. Use fresh dill instead of dried parsley. It tastes like a spring garden.
The Everything Bagel
Roll your stuffed olives in everything bagel seasoning. Do this after you pipe the cheese. It adds a delicious, crunchy outside.
Which one would you try first? Comment below!
Serving Your Masterpiece
Presentation is part of the joy. Set your olives on a pretty plate. Drizzle that herby oil right over them. Provide toothpicks so fingers stay clean. I like to add little sides.
Serve them with slices of crusty bread. You can dip the bread in the extra oil. Some sharp cheddar cubes are nice too. They balance the creamy olive.
For a drink, a crisp white wine is lovely. For a non-alcoholic treat, try sparkling lemon water. It cleans your palate between bites. Which would you choose tonight?
Keeping Your Stuffed Olives Happy
These olives are best kept in the fridge. They will stay good for a whole week. Just keep them in their jar of herby oil.
I do not recommend freezing them. The cheese and olives get a funny texture. It is just not worth it.
You can make a big batch ahead of time. This is perfect for parties. I once made three jars for my grandson’s birthday. They were all gone in an hour!
Storing them well means less stress later. You can enjoy your own party. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Snags
Is your cheese too cold to pipe? Let it warm up on the counter. Room-temperature cheese is much softer. It will slide right into the olive.
Are the olives swimming in too much oil? You can always pour a little out. Save it for salad dressing. It is full of delicious garlic flavor.
Worried about the garlic burning? Keep the heat at medium. Watch it closely. I remember when I let mine sizzle too long. The kitchen smelled strong for days!
Getting these steps right builds your confidence. It also makes the flavors perfect. Which of these problems have you run into before?
Fun fact: Castelvetrano olives are often called “beginner olives” because they are so mild and buttery.
Your Quick Questions, Answered
Q: Is this recipe gluten-free?
A: Yes, all the ingredients listed are naturally gluten-free.
Q: Can I make these ahead?
A: Absolutely! They get better after a day in the fridge.
Q: What if I do not have Boursin?
A: Cream cheese mixed with herbs works nicely.
Q: Can I double the recipe?
A: You sure can. Just use a bigger jar or two jars.
Q: Any optional tips?
A: Add a strip of lemon zest to the oil for a bright twist. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these stuffed olives. They are a little project full of big flavor. Share them with someone you love.
I would be so thrilled to see your creation. Have you tried this recipe? Tag us on Pinterest! Use our handle @TessasKitchenNook.
It makes my day to see your kitchen adventures. Thank you for cooking with me today.
Happy cooking!
—Tessa Hammond.
How to Make Stuffed Olives at Home
Description
Learn how to make delicious, creamy, and herb-infused stuffed olives at home with this simple recipe. Perfect for appetizers and entertaining.
Ingredients
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
- Nutrition Per Serving (1 stuffed olive): Calories: 75, Total Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 3mg, Sodium: 378mg, Potassium: 11mg, Total Carbohydrates: 1g, Dietary Fiber: 1g, Sugars: 0.2g, Protein: 0.5g, Vitamin A: 125IU, Vitamin C: 0.1mg, Calcium: 15mg, Iron: 0.1mg
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