This stuffed Castelvetrano olives recipe features creamy Garlic and Herb Boursin cheese, seasoned with aromatic herbs like thyme, rosemary, and parsley, all elevated with a hint of red chili flakes for a flavorful kick. Perfect as an appetizer or party snack, these olives are marinated in extra virgin olive oil, garlic, and fresh herbs to infuse them with bold flavors. Easy to make and can be refrigerated for up to a week, this recipe is great for entertaining or enjoying as a Mediterranean-inspired treat. Serve these stuffed olives with toothpicks for a crowd-pleasing finger food.
Ingredients
- 35 oz Castelvetrano olives (about 45 large green olives), pitted and drained
- ⅔ cup extra virgin olive oil
- 6 garlic cloves, minced
- 1 tsp dried parsley leaves
- ¼ to ½ tsp red chili flakes (adjust to taste)
- ¼ tsp dried thyme leaves
- ¼ tsp dried rosemary
- ¼ tsp fine sea salt
- 5.3 oz Garlic and Herb Boursin cheese, softened to room temperature
Instructions
- Prepare the Olive Oil Mixture:
In a small saucepan, combine olive oil, minced garlic, parsley, thyme, rosemary, and chili flakes. Heat over medium heat. Once the mixture begins to sizzle, swirl the pan and let it simmer for 1 minute until the garlic becomes fragrant. Remove from heat, season with sea salt, and allow it to cool. - Prep the Olives:
If your olives are not pre-pitted, use an olive or cherry pitter to remove the pits. For stuffed olives, gently remove the filling using a skewer or chopstick. - Fill the Olives:
Mash the softened Boursin cheese with a fork and transfer it to a piping bag or a resealable plastic bag. Snip a small corner of the bag to create a piping tip. Insert the tip into each olive and gently pipe the cheese until the olive is fully stuffed. - Assemble and Marinate:
Place the stuffed olives into a clean quart-sized jar or the original olive jar. Pour the cooled olive oil mixture over the stuffed olives, ensuring they’re fully submerged. Seal the jar and refrigerate for at least 30 minutes or up to one week. - Serve:
Before serving, let the olives come to room temperature if the olive oil has solidified. Arrange the stuffed olives on a platter in a single layer, drizzle with some of the herbed olive oil, and serve with toothpicks.
Why You’ll Love This Recipe
- Elegant Appetizer: Perfect for parties, gatherings, or any occasion where you want to impress.
- Simple Yet Sophisticated: Minimal effort with a gourmet feel thanks to the creamy cheese filling and herbed oil.
- Customizable: Easily adjust herbs and spices to match your preferences.
Tips
- Pitting Olives: Use an olive pitter for ease or improvise with a skewer for a budget-friendly option.
- Cheese Texture: Make sure the Boursin cheese is at room temperature to pipe smoothly.
- Oil Storage: Store leftover herbed olive oil for cooking or as a salad dressing.
Variations and Substitutions
- Cheese Alternatives: Try cream cheese, goat cheese, or ricotta for different textures and flavors.
- Herbs and Spices: Swap thyme and rosemary for oregano or basil for a Mediterranean twist.
- Olive Types: Use Kalamata or black olives if you prefer a different flavor profile.
FAQs
Can I use jarred stuffed olives?
Yes, simply remove the existing stuffing and refill them with the cheese mixture.
How long do these keep in the fridge?
Stuffed olives can be stored in the fridge for up to one week.
What if the olive oil solidifies?
Let the jar sit at room temperature for about 15-20 minutes before serving to allow the oil to liquefy.
Serving and Suggestions
- Pair with crackers, fresh bread, or a charcuterie board.
- Add to salads or use as a garnish for cocktails like martinis.
- Offer alongside other appetizers such as roasted nuts or marinated vegetables for a complete spread.
Enjoy these creamy, flavorful stuffed olives as an easy yet impressive dish to elevate any occasion!
Stuffed Olives with Garlic and Herb Cheese
45
servings20
minutes0
minutesIngredients
35 oz Castelvetrano olives (about 45 large green olives), pitted and drained
⅔ cup extra virgin olive oil
6 garlic cloves, minced
1 tsp dried parsley leaves
¼ to ½ tsp red chili flakes (adjust to taste)
¼ tsp dried thyme leaves
¼ tsp dried rosemary
¼ tsp fine sea salt
5.3 oz Garlic and Herb Boursin cheese, softened to room temperature
Directions
- Prepare the Olive Oil Mixture:
- In a small saucepan, combine olive oil, minced garlic, parsley, thyme, rosemary, and chili flakes. Heat over medium heat. Once the mixture begins to sizzle, swirl the pan and let it simmer for 1 minute until the garlic becomes fragrant. Remove from heat, season with sea salt, and allow it to cool.
- Prep the Olives:
- If your olives are not pre-pitted, use an olive or cherry pitter to remove the pits. For stuffed olives, gently remove the filling using a skewer or chopstick.
- Fill the Olives:
- Mash the softened Boursin cheese with a fork and transfer it to a piping bag or a resealable plastic bag. Snip a small corner of the bag to create a piping tip. Insert the tip into each olive and gently pipe the cheese until the olive is fully stuffed.
- Assemble and Marinate:
- Place the stuffed olives into a clean quart-sized jar or the original olive jar. Pour the cooled olive oil mixture over the stuffed olives, ensuring they’re fully submerged. Seal the jar and refrigerate for at least 30 minutes or up to one week.
- Serve:
- Before serving, let the olives come to room temperature if the olive oil has solidified. Arrange the stuffed olives on a platter in a single layer, drizzle with some of the herbed olive oil, and serve with toothpicks.
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