The Best Creamy Blue Cheese-Stuffed Olives Recipe
Blue Cheese-Stuffed Olives are a classic cocktail garnish that can also be served on their own as a part of charcuterie boards. All you need for this easy recipe are some green olives, creamy blue cheese, cream cheese, and a little heavy cream. Grab an ice-cold martini and serve these with a cocktail pick for the ultimate martini!
I consider myself a blue cheese-stuffed olive connoisseur. After trying many, many blue cheese-stuffed olives – from jarred store-bought to homemade and hand-stuffed at the finest steakhouses in Boston… I dare you to find a blue cheese-stuffed olive that I haven’t tried! My favorites are big, plump queen olives from Spain, and stuffed with creamy (vs crumbly) blue cheeses.
I love blue cheese-stuffed olives so much that I paused while writing this post to grab 4 from my fridge. I can confirm, with this very bite, that this is the best blue cheese-stuffed olive recipe on the internet. Apparently, the first blue cheese-stuffed olives came from Rossi’s Steak and Rib House in Green Bay, Wisconsin. One thing’s for sure: I’m glad these savory olives made it out of the Midwest!
What I love most about this easy recipe is how quickly it comes together. You don’t need an electric mixer like other recipes I’ve seen online for this savory, creamy treat. These blue cheese-stuffed olives are made by hand using a simple method. You’ll love these blue cheese olives if you’re a dirty martini lover like me. If you’re looking for another martini recipe, try my Limoncello Martini or my Espresso Martini!
Table of Contents
Why You’ll Love This Recipe
- Simple ingredients – My blue cheese-stuffed olives recipe keeps it simple with easy-to-find ingredients, making it a breeze for anyone to whip up a tasty snack.
- Many ways to enjoy – You can use these olives with creamy blue cheese in all sorts of ways – toss ’em on a fancy appetizer plate or get creative with pizza toppings using my easy recipe. They’re perfect for a cheese board or a dry martini garnish.
- No special tools needed – No need for fancy kitchen gear like an electric mixer with my easy recipe. You can make these blue cheese olives without special tools or gadgets – just easy preparation!
- Easy but impressive – Impress your guests without breaking a sweat. My blue cheese-stuffed olives are fancy and easy, making them a hit for newbies and seasoned cooks.
Ingredients
- Large green olives – Large green olives, especially the queen variety, serve as the juicy and substantial vessels, providing the perfect base for stuffing in my blue cheese-stuffed olive recipe. There are so many options for olives at the grocery store – make sure you find big ones! I usually suggest picking the olives stuffed with pimento peppers. Then, I use a toothpick to remove the pepper.
- Blue cheese – Blue cheese brings a bold and tangy flavor, punching up the profile of the stuffed olives with its distinctive and savory kick.
- Cream cheese – Cream cheese acts as the velvety binder, ensuring a smooth and creamy consistency that holds all the flavorful elements together in each bite.
- Heavy cream – A touch of heavy cream enriches the filling, adding a luxurious texture and depth to the blue cheese-stuffed olives.
Substitutions
- Olives– Substitute with any other large green olive variety, such as Manzanilla or Picholine, ensuring they are suitable for stuffing and have a similar size.
- Blue cheese types – Substitute with Gorgonzola, Roquefort, Stilton, or other strong-flavored creamy blue cheeses. Adjust according to taste preferences, considering milder options for those who prefer a less intense flavor.
- Cream cheese alternatives – Substitute with goat cheese, feta, or a non-dairy alternative like vegan cream cheese. Adjust quantities based on taste preferences and desired texture.
- Heavy cream alternatives – Substitute with half-and-half, whole milk, or a non-dairy alternative like coconut cream. Adjust the amount as needed to achieve the desired creaminess for these blue cheese olives.
Step by Step Instructions
Step 1: Start by prepping the olives. Remove the olives from the brine (save the brine for later). If the olives have pits or are stuffed with peppers or garlic, carefully remove them using a small knife or a toothpick. Discard the pit or stuffing.
Step 2: In a mixing bowl, combine the room-temperature blue cheese and cream cheese using the back of a spoon or a silicone spatula.
Step 3: Add a splash of heavy cream to achieve a creamy and smooth consistency.
Step 4: Spoon the filling mixture into a Ziploc bag. Seal the bag and cut a small corner off to create a makeshift piping bag. Alternatively, you can use a proper piping bag if available.
Step 5: Gently insert the cut corner of the Ziploc bag into the cavity of each olive and squeeze the bag to pipe the blue cheese filling into the olives. Fill each olive until the cheese mixture slightly overflows.
Step 6: Place the stuffed olives in an airtight container and pour the reserved olive brine on top. Put the olives in the refrigerator for at least 30 minutes to allow the filling to set and the flavors to meld before serving.
Tips and Notes
- Cheese proportions – Adjust the ratio of blue cheese to cream cheese based on your taste preferences. If you love a stronger blue cheese flavor, add more blue cheese.
- Consistency of the filling – Gradually achieve the desired consistency by adding heavy cream. The goal is to have a smooth, creamy texture that is easy to pipe into the olives.
- Choosing the suitable olives – Opt for large green olives, preferably queen olives, as they are easier to stuff. Make sure the olives are pitted or pit them carefully before filling.
- Piping bag technique – Cut a small corner when using a Ziploc bag as a makeshift piping bag. If needed, you can always make the opening larger, so begin with a smaller cut for better control.
- Chilling time – Allow the stuffed olives to chill in the refrigerator for at least 30 minutes. This helps the filling set and enhances the overall flavor.
Recipe FAQs
Serving Suggestions
- Wine pairing – A crisp and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio, can complement the salty olives and enhance the creamy blue cheese flavor. Alternatively, a light-bodied red wine like Pinot Noir can work well with the richness of the cheese.
- Appetizer platter – Serve the blue cheese-stuffed olives on an appetizer platter alongside other items such as cured meats, artisanal cheeses, nuts, and fresh fruits.
- Cocktail hour – Feature the stuffed olives as a sophisticated garnish for martinis or other cocktails. The salty olives complement the richness of the blue cheese, enhancing the drink’s flavor.
- Cheese and charcuterie boards – Include the blue cheese-stuffed olives on a cheese and charcuterie board for a diverse array of textures and flavors. Pair them with different cheeses, crackers, and cured meats.
- Salad topping – Add the stuffed olives to salads for flavor. They pair well with mixed greens, nuts, and a light vinaigrette.
- Pizza topping – Use the blue cheese-stuffed olives as a unique and flavorful topping for homemade pizzas. They add a gourmet touch to the pizza.
Storage Instructions
Proper storage is essential to maintain the freshness and flavors of your blue cheese-stuffed olives. Here are some guidelines:
- Refrigeration – Store the stuffed olives in an airtight container in the refrigerator. The cool temperature helps preserve the integrity of both the olives and the cheese filling. These can stay good in the refrigerator for up to 1 week.
- Consume promptly – While you can prepare the stuffed olives beforehand, it’s best to consume them within 3 days for optimal taste and texture.
- Avoid freezing – Freezing is not recommended for stuffed olives. The freezing and thawing process can affect the texture of both the olives and the cheese, potentially leading to undesirable changes.
- Separation of leftovers – If you have any leftover olives, consider storing them separately from other items on your cheese or appetizer platter to prevent the transfer of flavors.
- Bring to room temperature before serving – If you refrigerate the stuffed olives, take them out a bit before serving to allow them to come to a slightly warmer temperature. This enhances the flavors and textures.
- Check for signs of spoilage – Before serving or consuming, inspect the stuffed olives for any signs of spoilage, such as off odors or changes in color. If you notice any, it’s best to discard them.
By following these storage tips, you can ensure that your blue cheese-stuffed olives maintain their deliciousness for as long as possible!
Please leave a review below if you make this recipe! And, don’t forget to follow @seasonedandsalted on Instagram!
The Best Creamy Blue Cheese-Stuffed Olives Recipe
Equipment
- mixing bowl
- silicone spatula or spoon
- ziploc bag or piping bag
Ingredients
- 1 1/2 ounces blue cheese room temperature
- 1/2 ounces cream cheese room temperature
- 1/2 teaspoon heavy cream
- 15 large pitted olives
Instructions
- Start by prepping the olives. Remove the olives from the brine (save the brine for later). If the olives have pits or are stuffed with peppers or garlic, carefully remove them them using a small knife or a toothpick. Discard the pit or stuffing.
- In a mixing bowl, combine the room-temperature blue cheese and cream cheese using the back of a spoon or a silicone spatula. Add a splash of heavy cream to achieve a creamy and smooth consistency.
- Use a fork or spoon to thoroughly mix the blue cheese, cream cheese, and heavy cream until the ingredients are well combined and the mixture is smooth.
- Spoon the filling mixture into a Ziploc bag. Seal the bag and cut a small corner off to create a makeshift piping bag. Alternatively, you can use a proper piping bag if available.
- Gently insert the cut corner of the Ziploc bag into the cavity of each olive and squeeze the bag to pipe the blue cheese filling into the olives. Fill each olive until the cheese mixture slightly overflows.
- Place the stuffed olives in an airtight container and pour the reserved olive brine onto. Place them in the refrigerator for at least 30 minutes to allow the filling to set and the flavors to meld before serving.
- Once chilled, arrange the blue cheese-stuffed olives on a serving platter or use for cocktails. Enjoy!
Notes
- Cheese proportions – Adjust the ratio of blue cheese to cream cheese based on your taste preferences. If you love a stronger blue cheese flavor, add more blue cheese.
- Consistency of the filling – Achieve the desired filling consistency by adding heavy cream gradually. The goal is to have a smooth and creamy texture that is easy to pipe into the olives.
- Choosing the right olives – Opt for large green olives, preferably queen olives, as they are easier to stuff. Make sure the olives are pitted or pit them carefully before filling.
- Piping bag technique – When using a Ziploc bag as a makeshift piping bag, start by cutting a small corner. You can always make the opening larger if needed, so begin with a smaller cut for better control.
- Chilling time – Allow the stuffed olives to chill in the refrigerator for at least 30 minutes. This helps the filling set and enhances the overall flavor.
This recipe is so easy that I’ve been keeping a batch in my fridge for snacks!
I looooooved these!! Made these for a snack with friends last weekend and everyone asked me for the recipe!
These taste just like the olives you get at a fancy steakhouse! I’m going to make these all the time now.