Creamy, briny, and just the right amount of funky, these Blue Cheese Stuffed Olives are the fastest way to upgrade your Happy Hour at Home.
Perfect for serving as a snack or elevating your martini (shaken, not stirred, thankyouverymuch), these delightfully grown-up bites require just 5 ingredients and about 10 minutes to prepare.
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Why We Love This Recipe
It’s been a hot minute since my husband and I have gone out on a fancy steakhouse dinner date. It’s been a wild few years around these parts, and dinner dates had fallen off the radar for a bit. So, what’s a girl to do? Why, take matters into her own hands of course.
Not to worry – I discovered the quickest, easiest method for making blue cheese olives at home. Now we can have our fancy martinis AND our perfectly cooked filets from the comfort of our dinner table. This simple recipe:
- Is made with just 5 ingredients. The ingredient list is so short, you don’t even need a grocery list!
- Takes just 10 minutes. Whip up the blue cheese filling and pipe it into pre-pitted cocktail olives in less time than it takes for your mud mask to dry.
- Are fancy restaurant quality at a fraction of the price. When I think of stuffed olives with blue cheese, I imagine a creamy, dreamy center. Unfortunately, most of the pre-made options at the store are filled with something hard and crumbly. This homemade version gives me all the steakhouse vibes WITHOUT the steakhouse prices.
Ingredients For Blue Cheese Olives
As promised, this fast and easy recipe for stuffed olives requires just 5 easy-to-find ingredients. Here’s what you’ll need:
- Green Olives – Use any kind you like, just make sure they’re pitted! Pro Tip: Buy cocktail olives that are pre-pitted, or invest in an olive pitter if you’d like to use a fancy variety like Castelvetranos.
- Blue Cheese, Roquefort, or Gorgonzola – Again, use your favorite variety here. Some are more funky than others, so check with your cheesemonger if you’re not sure.
- Cream Cheese – This provides a smooth base for the crumbly blue cheese to mix into.
- Milk or Cream – Just a smidge is needed to thin the mix, making it easy to pipe.
- Black Pepper – Freshly cracked is always best.
- Toothpicks – While not technically an ingredient, make sure they’re on your shopping list!
How To Make Blue Cheese Stuffed Olives
Be sure to check the recipe card below for full ingredients & instructions.
Once you see how easy it is to stuff your own olives with a creamy blue cheese mixture, I have a feeling you’ll start keeping them in the fridge just because you can. Here’s how to make them:
- Prep Olives. Remove olives from the brine & set on paper towels to dry.
- Make Blue Cheese Mixture. Whip blue cheese, cream cheese, and milk until smooth.
- Add Mix To Piping Bag. Spoon the mixture into a piping bag with a round tip.
- Fill Olives. Pipe the mixture into all the olives, being careful not to overfill them.
- Serve! Arrange on a platter and sprinkle with fresh cracked black pepper. Serve with toothpicks.
I suggest using a piping bag. Not to worry if you don’t have any on hand – you can easily make one with a zip-top bag or a piece of parchment paper. This post will show you how to do both.
If they’re going to be out for more than an hour or two, yes.
I’d suggest assembling these olives no more than about 2-3 days in advance. That said, you’re welcome to make the blue cheese mixture up to a week in advance if you keep it in the fridge, or up to a month in advance if you pop it in the freezer.
How To Serve
If I’m at home, I’ll often dive right into the container of these stuffed olives and eat them with my fingers. Uncouth, I know. But it’s home, so give me a break. However, if I’m planning on sharing these briny beauties with anyone else, I usually serve them:
- With toothpicks as a snack. Lay them out on a small platter, coat them with a generous crack of freshly ground pepper, and set out a shot glass of toothpicks nearby for people to serve themselves.
- In martinis or bloody mary’s as a garnish. The only thing better than vodka or gin with a splash of vermouth is vodka or gin with a splash of vermouth and a blue cheese stuffed olive (or three).
- On cheese platters and charcuterie boards. The sharp, salty flavor of olives is a natural pairing with cheese (duh), so I’ll often add them to my party platters.
It’s hard to improve on the flavorful perfection of stuffed olives, but I’m always game to try! Here are a few of my favorite variations:
- Use a different kind of cheese. Feta makes a fun substitute for the blue cheese or swap in tangy goat cheese for the cream cheese.
- Dip ‘em and fry ‘em! Use the same batter and recipe instructions as these fried artichoke hearts, just subbing in the stuffed olives for the artichokes.
Once filled, I suggest consuming the blue cheese olives within 4 days. Keep them in a covered container in the fridge until you’re ready to serve.
You can make the blue cheese filling up to 3 days in advance if you keep it in the fridge. Any leftover cheese mix can also be frozen for up to 3 months.
Making stuffed olives is pretty simple, but I’ve learned a few tricks along the way:
- Use a tall glass to help you fill your piping bag. Using a piping bag isn’t hard once it’s filled, but trying to get the cheese in there can be a messy business. Use a tall glass, placing the point of the bag in the bottom of the glass. Unfold the top of the piping bag over the edges to secure it. Now you can use both hands to get every last drop of that delicious cheesy goodness!
- Buy pre-pitted olives to make life easier. I love fancy olives as much as the next gal, but pitting olives is a time-consuming endeavor. The blue cheese is the real star of the show anyway, so do yourself a favor and get olives that already have the pits removed.
- Use only enough milk or cream to help blend the blue cheese mixture into soft, creamy oblivion. For a reference point, you want the mixture to have a consistency like buttercream.
More Bite Sized Appetizer Recipes
- Olive Tapenade
- Stuffed Cherry Tomatoes
- Stuffed Mushrooms
- Ham and Pickle Roll-Ups
- Garlic Shrimp Taco Bites
Blue Cheese Stuffed Olives
- 36 green olives pitted
- 4 ounces blue cheese Roquefort or Gorgonzola
- 4 ounces cream cheese softened to room temperature
- ½ tablespoon milk or cream or more as needed for consistency
- Black pepper
- Remove olives from the brine using a slotted spoon, or pour them into a mesh colander to drain. Set on paper towels to dry.
- Add blue cheese, cream cheese and milk to a medium sized bowl. Using an electric hand mixer, beat the cheeses together. You could also blend in a food processor.
- Spoon the blue cheese mixture into a piping bag with a round tip, or a plastic bag with the corner snipped off.
- Pip the mixture into the olive to fill it. Do not overfill.
- Arrange on a platter and sprinkle with fresh cracked black pepper. Serve with toothpicks.