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A fancy spin on soaked olives delivers this classy starter where smooth Castelvetrano olives get packed with velvety herb-mixed cheese and soaked in fragrant olive oil. Every mouthful gives you the right mix of tangy olive, creamy cheese, and aromatic herbs.
From trying different methods, I found that letting the cheese warm up before stuffing makes the whole process super easy and gives a much neater look.
Smart Ingredient Picking Guide
- Olives: Big Castelvetrano ones for their buttery taste and sturdy bite
- Boursin cheese: Left out to soften for smooth stuffing
- Olive oil: Top-notch extra virgin for rich flavor
- Garlic: Fresh cut into thin slices
- Dried herbs: Make sure they're not stale for best aroma
- Chili flakes: Add more or less depending on how spicy you want
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Easy Follow-Along Instructions
- Making the flavored oil:
- Warm oil slowly on medium heat. Toss in herbs and garlic. Look for tiny bubbles forming. Take off heat once smells good. Cool it down completely.
- Getting olives ready:
- Take out any stuff inside them. Try using a small stick. Keep olives whole. Dry them if they're wet. Double-check no pits are left.
- Putting in the cheese:
- Squish cheese until it's creamy. Put in piping bag or plastic bag. Snip off tiny corner. Fill each olive carefully. Don't put too much.
- Soaking method:
- Put olives in layers in jar. Pour the cooled oil mix on top. Make sure they're all covered. Close lid tight. Flip jar around to mix.
I've made these tons of times for parties and learned that good olives are worth every penny. The soft, buttery feel of Castelvetrano olives works perfectly with the smooth cheese inside.
Prep-Ahead Wonder
Great for getting ready early:
- Make oil up to 7 days before
- Stuff olives 1-2 days ahead of time
- Keep in oil mix up to a week
- Warm up to room temp before eating
Fixing Common Problems
Hard to stuff: Cheese too firm. Oil got solid: Just normal in cold fridge, will melt as it warms up. Filling drops out: Olives too damp inside. Not much taste: Needs to soak longer.
Ways To Serve
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Set up a fancy starter plate with:
- Thick bread chunks to mop up oil
- Sprigs of fresh herbs on top
- Small picks or tiny forks
- Other flavored olives nearby
After making this many times, I've noticed it's not just about what's inside the olives but how the flavors mix while they soak. The way the herby oil gets into both the olives and cheese creates a starter that's way better than you'd expect. Whether you're having friends over for drinks or hosting a fancy dinner, these stuffed olives show how simple foods can turn into something really special.
Frequently Asked Questions
- → What kind of olives work best?
- Go for Castelvetrano olives because they're mild and hearty, but any big green olives will do.
- → How long can they last?
- Keep them chilled in the flavored oil for up to one week.
- → Can I swap the cheese?
- Boursin works best, but any soft, pipeable herbed cheese is fine.
- → Why does the oil harden in the fridge?
- Oil firms up when cold. Let it warm up to room temp before eating.
- → Can these be prepared ahead of time?
- Absolutely! They taste even better after soaking in the herb oil.