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!