Stuffed Olives Recipe packs briny snap on the outside with creamy, herby, or spicy centers inside. It suits martini lovers, snackers, and party hosts, and it takes about 20 minutes start to finish. I started stuffing olives for a cocktail hour and ended up with a signature party trick that friends request by name.
Why Stuffed Olives Recipe Is Worth It
Stuffed Olives Recipe rewards you with big flavor for very little work. You can mix and match fillings to fit any crowd, from blue cheese fans to plant-based eaters. You also control the salt and spice level, which beats most store-bought olives.
You can prep them ahead and chill until guests walk in. They look fancy on a board, yet you only need a few pantry shortcuts and a zip-top bag.
Ingredients You Need
- 40 large pitted green olives, drained and patted dry
- Castelvetrano tastes buttery and mild. Spanish Manzanilla tastes brinier and classic for martinis.
- Pantry shortcut: buy pre-pitted olives in brine from brands like Mezzetta, Divina, or DeLallo.
- 1 to 2 teaspoons extra-virgin olive oil, for a light gloss at the end
- Lemon zest and black pepper, optional garnish
Choose one filling below, or split the batch and make two:
Herbed goat cheese filling
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- 6 ounces goat cheese, softened
- 2 ounces cream cheese or Boursin, softened
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped chives or parsley
- Pinch of crushed red pepper
Blue cheese filling
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- 4 ounces blue cheese, crumbled
- 3 ounces cream cheese, softened
- 1 teaspoon white wine vinegar
- Freshly ground black pepper
Spicy feta filling
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- 6 ounces feta, crumbled
- 2 ounces Greek yogurt or whipped cream cheese
- 1 teaspoon hot sauce or Calabrian chile paste
- 1 tablespoon finely chopped dill
Almond stuffing
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- 40 Marcona almonds or roasted almonds
- Optional: dab of honey or pesto to anchor each almond
Anchovy caper butter
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- 3 tablespoons softened butter
- 3 anchovy fillets, minced
- 1 tablespoon capers, minced
- 1 teaspoon lemon zest
Equipment
- Small mixing bowl and spoon
- Piping bag or zip-top bag with a small corner snipped
- Toothpicks or cocktail picks
- Paper towels for drying olives
- Small tray or plate for chilling
Quick Tips & substitutions
- Dry the olives well so the filling sticks.
- Soften cheese fillings to room temp for easy piping.
- Use a zip-top bag as a piping bag. Snip a tiny corner for clean control.
- Widen tight openings with a drinking straw or the blunt end of a skewer.
- Go dairy-free with hummus, olive tapenade, vegan cream cheese, or mashed avocado with lime.
- Salt levels vary by brand. Taste as you go and add salt only if you need it.
- Short on time? Use Boursin or whipped cream cheese and stir in chopped herbs.
- Add crunch with toasted nuts, panko coating for frying, or crispy prosciutto on top.
- Make a kid-friendly batch with mild cream cheese and a dot of roasted red pepper.
How to Make Stuffed Olives Recipe
Step 1: Prep the olives, 5 minutes
- Drain the olives and spread them on paper towels.
- Pat them dry on all sides.
- If the opening looks tiny, gently widen it with a straw or skewer.
Step 2: Mix the filling, 5 minutes
- Stir your chosen filling in a bowl until smooth and spoonable.
- Taste, then adjust with lemon zest, pepper, or heat to your liking.
- Transfer the filling to a piping bag or a zip-top bag.
Step 3: Pipe and pack, 7 to 10 minutes
- Insert the bag tip into the olive opening and pipe until filled but not overflowing.
- Use a toothpick to nudge filling into corners if needed.
- Wipe any smudges so the batch looks neat.
Step 4: Chill and finish, 10 to 20 minutes
- Set the stuffed olives on a tray and chill until the centers firm up.
- Drizzle lightly with olive oil, then add lemon zest and cracked pepper.
- Skewer a few on picks if you plan to pass them as a one-bite snack.
Variations
- Fried stuffed olives: Roll stuffed olives in flour, dip in beaten egg, then coat with panko. Fry in 350 degree oil until golden and crisp. Sprinkle with salt and serve hot with marinara.
- Bacon wrapped: Wrap each stuffed olive with a thin half-slice of bacon and bake at 400 degrees until crisp. Brush with a touch of maple if you like a sweet edge.
- Pesto and mozzarella: Pipe a mix of whipped cream cheese and pesto, then press a tiny cube of low-moisture mozzarella on top.
- Tapenade twist: Fill with black olive tapenade for double olive power. Add orange zest for a bright finish.
- Citrus and herb: Mix ricotta, lemon zest, and thyme. Finish with a few drops of olive oil.
Ways to Serve
- Skewer three olives and set them over a cold gin or vodka martini.
- Add to a charcuterie board with cured meats, nuts, and pickled veggies.
- Chop and fold into pasta salad or couscous for briny pops.
- Top a romaine salad or Greek salad for extra punch.
- Set out with toothpicks, a bowl of warm almonds, and bubbly.
- Tuck into a Bloody Mary garnish line-up with celery and pickles.
Storage
Store stuffed olives in a covered container in the fridge for up to 3 days if they contain dairy, or up to 5 days for nut or tapenade fillings. Keep them in a shallow layer and cover lightly with olive oil to prevent drying. Bring them to room temp for 10 minutes before serving so the filling softens slightly. Skip the freezer, since freezing makes the olives watery and the filling grainy.
Stuffed Olives Recipe
Ingredients
Instructions
- In a small bowl, combine the cream cheese, feta cheese, olive oil, parsley, lemon juice, garlic powder, oregano, and black pepper. Mix until smooth and well combined.
- Transfer the cheese mixture to a small piping bag or a resealable plastic bag with a tiny corner snipped off.
- Pipe the cheese mixture into each pitted olive, filling the cavity completely.
- Arrange the stuffed olives on a serving plate, cover, and refrigerate for at least 30 minutes to firm up the filling and allow the flavors to meld.
- Serve chilled or at room temperature as an appetizer.
Notes
Approximate per serving (about 5 stuffed olives): 120 calories; fat 11 g; saturated fat 4 g; carbohydrates 2 g; fiber 1 g; sugars 1 g; protein 3 g; sodium 430 mg. Values will vary based on specific ingredient brands, exact olive size, and portion size.