Stuffed Olives
The ultimate appetizer for gatherings, these Stuffed Olives are packed with flavor and creaminess that will make your taste buds dance. Perfect for parties or a casual get-together, they’re sure to impress your guests. Try making them tonight for a delightful treat!
Equipment
- Chef's Knife
- Saucepan
- Mixing Bowl
- Frying Pan
Ingredients
- 35 oz Castelvetrano olives pitted, drained (about 45 count large green olives)
- ⅔ cup extra virgin olive oil
- 6 cloves garlic minced
- 1 tsp dried parsley leaves
- ¼ tsp red chili flakes or added to taste
- ¼ tsp dried thyme leaves
- ¼ tsp dried rosemary
- ¼ tsp fine sea salt
- 5.3 oz Garlic and Herb Boursin cheese at room temperature
Instructions
- In a small saucepan, combine olive oil, garlic cloves, and the dried herbs. Set the heat to medium and allow the mixture to sizzle gently. As soon as it starts bubbling, let it simmer for about a minute, stirring occasionally. You’ll notice a beautiful fragrance filling your kitchen as the garlic becomes aromatic. Once done, remove it from the heat and season with salt. Let it cool down while you prepare the olives.
- Drain the olives carefully and, if they aren't already pitted, use an olive pitter to remove the pits. If the olives contain any filling, you can use a skewer or chopstick to take it out. This step is crucial to ensure you can stuff them nicely!
- In a bowl, mash the Boursin cheese with a fork until it’s creamy. Transfer it into a piping bag or a large zip-top bag. If using the zip-top bag, snip off one corner to create a small opening, allowing you to easily pipe the cheese into the olives.
- Now it’s time to stuff the olives! Take each olive and carefully fill it with the cheese, starting from the bottom and working your way to the top. Make sure it’s filled generously, as this is where the magic happens!
- Once all the olives are stuffed, place them into a quart-sized jar. You can even use the original jar the olives came in, which is a great way to repurpose it!
- Pour the cooled olive oil mixture over the stuffed olives in the jar. Make sure they’re completely submerged. Cover the jar and refrigerate the olives for at least 30 minutes or up to a week to let the flavors meld together.
- Before serving, give the jar a gentle turn a few times to ensure the olives are evenly coated with oil and herbs. If you notice the olive oil has solidified in the fridge, let the jar come to room temperature before serving.
- To serve, arrange the Stuffed Olives on a platter in a single layer. Drizzle a bit of the olive oil mixture over them, and don’t forget to provide toothpicks!
- Enjoy your creation with friends and family. Watch as they indulge in the delightful flavors and textures!
Notes
- Add the chili flakes: Depending on how spicy you prefer your olives, adjust the amount. I prefer ½ tsp for a spicier kick.