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Blue Cheese Stuffed Olives

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.
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 12 servings (3 pieces)
Calories 84kcal


  • 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
  • Toothpicks


  • 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.


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.


Calories: 84kcalCarbohydrates: 1gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 17mgSodium: 326mgPotassium: 43mgFiber: 0.4gSugar: 0.5gVitamin A: 247IUCalcium: 66mgIron: 0.1mg
Keyword blue cheese stuffed olives