This Easy Blue Cheese Stuffed Green Olives Recipe is an elegant yet simple appetizer. Creamy blue cheese is blended with goat cheese and a touch of olive brine, piped into large pitted olives, and finished with an infused extra-virgin olive oil for a bright, savory bite.
If you enjoy appetizers, try our other quick recipes such as Cranberry Baked Brie Cheese (15 Minute Appetizer) or Easy 15 Minute Smoked Trout Dip.
Why You’ll Love This Recipe
- No cooking required unless you choose to warm the oil for infusion; assembly is quick
- Ready in under 15 minutes
- Uses fewer than 5 ingredients
- Perfect for make-ahead entertaining
Recipe Ingredients
Below are the core ingredients and suggested swaps so you can tailor the recipe to your taste.
- Large pitted green olives: Castelvetrano olives work especially well — their larger size and creamy texture make them ideal for stuffing.
- Cheese filling: A blend of blue cheese and goat cheese, loosened with olive brine and seasoned with freshly cracked black pepper yields a creamy, tangy filling.
- Olive oil marinade: Extra-virgin olive oil infused with lemon (peel and juice) and a pinch of chili flakes gives the olives a bright, slightly spicy finish.
Exact ingredient amounts and the printable recipe card are included below.
Tips and Substitutions
- Substitute cream cheese for goat cheese if you prefer a milder flavor and smoother texture.
- Prep: You can stuff the olives ahead of time or prepare the cheese filling in advance and pipe just before serving for best texture.
- Storage: Keep stuffed olives in an airtight container in the refrigerator for up to 4 days.
How to Make Blue Cheese Stuffed Olives
Step 1: In a medium bowl, combine room-temperature blue cheese and goat cheese with 2 tablespoons of olive brine and freshly ground black pepper. Mix until smooth and spreadable.
Step 2: Transfer the cheese mixture to a piping bag or a plastic bag with the corner snipped off. Carefully pipe the filling into each olive and arrange them on a shallow platter or store them refrigerated until ready to finish.
Step 3: Make the olive oil infusion: warm 2 tablespoons of extra-virgin olive oil briefly with 1 tablespoon lemon juice, 3–4 strips of lemon peel, a pinch of chili flakes, and a crack of black pepper to release the aromatics. You can also skip heating and simply combine the ingredients cold for a fresher finish.
Step 4: When ready to serve, spoon the infused olive oil over the stuffed olives and present with toothpicks for easy serving.
Complete step-by-step instructions and printable details are in the recipe card below.
Serving Recommendations
These blue cheese-stuffed olives pair beautifully with many dishes and make an excellent addition to any appetizer spread.
- Serve as an appetizer alongside roasted meats or a simple cheese board.
- Add to a selection of appetizers such as crostini, salads, or other dips for a varied spread.
- They also make a festive garnish: thread an olive on a toothpick to top a dirty martini or Bloody Mary.
Blue Cheese Stuffed Olives FAQs
Yes. Stuffed olives can be stored in the refrigerator in an airtight container for up to 4 days.
Use whatever blue cheese you prefer. Stronger varieties give a bolder bite while milder blues create a gentler flavor; gorgonzola works well.
Any large, pitted green olive is suitable. Castelvetrano and similar large varieties are ideal.
More Appetizer Recipes
Appetizers
Creamy Rosemary White Bean Dip with Crispy Garlic
Appetizers
Easy Jalapeño Cranberry Baked Brie Cheese (15 Minute Appetizer)
Sides
Honey Glazed Roasted Rainbow Carrots (In The Oven!)
Entertaining
15 Easter Appetizer Recipes (Easy, Make-Ahead & Crowd-Friendly)
If you try this Blue Cheese Stuffed Green Olives recipe, please leave a comment and rating — feedback is always appreciated. Tag us on Instagram if you share your creations!
Easy Blue Cheese Stuffed Green Olives Recipe
Rate Recipe
Print Recipe
Equipment
-
saucepan
-
medium bowl
Ingredients
- 4 ounces blue cheese, softened at room temperature
- 2 ounces goat cheese, softened at room temperature
- freshly ground black pepper
- 5.5 ounce can pitted Castelventrano olives, plus 2 tablespoons olive brine
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice, plus 3 to 4 lemon strips
- pinch of chili flakes
Instructions
-
In a medium bowl, mix the blue cheese, goat cheese, black pepper, and 2 tablespoons olive brine until smooth. Transfer the mixture to a plastic bag and push it toward one corner; cut off the tip to create a piping bag.
-
Pipe the filling into each olive and arrange the stuffed olives on a shallow platter. Chill until ready to finish.
-
To make the infusion, warm the olive oil gently in a small saucepan over medium-low heat with lemon juice, lemon peel, chili flakes, and a grind of pepper for 1–2 minutes to release the flavors, then remove from heat. Alternatively, combine ingredients cold for a fresher oil.
-
When serving, spoon the infused olive oil over the olives and serve with toothpicks.
Notes
- You can use cream cheese instead of goat cheese for a milder, creamier filling.
- Prep: Make ahead by stuffing and storing in the fridge, or prepare the filling ahead of time and pipe at serving time.
- Storing: Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is an approximation.
Like this recipe? Rate and comment below!