Cheese Stuffed Olives (Print Version)
# Ingredients:
→ Cheese & Olives
01 -
5.3 oz creamy Garlic and Herb Boursin, softened
02 -
35 oz Castelvetrano olives, drained; about 45 large, pitted green olives
→ Flavor Infusion
03 -
6 minced garlic cloves
04 -
2/3 cup high-quality extra virgin olive oil
05 -
1/4 teaspoon fine-grained sea salt
06 -
1/4 to 1/2 teaspoon crushed red chili flakes
07 -
1/4 teaspoon dried thyme
08 -
1 teaspoon dried parsley
09 -
1/4 teaspoon rosemary, crushed
# Instructions:
01 -
Heat olive oil with garlic and herbs on medium until it smells amazing, about a minute. Add salt, take off heat, and cool down before using.
02 -
Drain off any liquid from olives and check for pits. If there’s stuffing inside, push it out with a skewer or the end of a chopstick.
03 -
Scoop and mash Boursin cheese, then spoon it into a piping bag. From the bottom end, fill each olive fully. Stack stuffed olives into a quart-sized jar.
04 -
Pour the cooled herb garlic oil onto the stuffed olives. Cover and chill for a minimum of 30 minutes or leave in the fridge up to a week. Rotate the jar every now and then so everything gets coated.
05 -
Arrange the olives nicely on a serving plate. Drizzle with the extra marinade and offer toothpicks for easy grabbing. If the oil solidifies, let it warm to room temperature first.
# Notes:
01 -
These green olives are stuffed with creamy Boursin cheese and marinated in garlic-and-herb oil. Perfect no-bake party bites!
02 -
Use less chili flakes for mild flavor or go higher for a spicy twist. Kid-safe at 1/4 teaspoon, spicier if you double up.