- 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.
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