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Homemade Stuffed Olives

These homemade stuffed olives transform simple briny snacks into gourmet bites by filling them with a creamy cheese mixture infused with herbs and garlic. The process involves pitting olives, preparing a flavorful filling, and marinating to develop deep, savory flavors with a glossy, appealing appearance. The final dish offers a delightful combination of firm olives and smooth, tangy filling, perfect for elevating any appetizer platter.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 20
Course: Main Course
Cuisine: Mediterranean
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 20 pieces Olives (green and black) pitted if not already
  • 4 oz Goat cheese softened at room temperature
  • 2 cloves Garlic minced
  • 1 tablespoon Fresh thyme or oregano crushed slightly to release oils
  • 1 teaspoon Lemon zest or a splash of vinegar as alternative
  • 1 tablespoon Good-quality olive oil for drizzling

Equipment

  • Small knife
  • Mixing bowl
  • Spoon or piping bag
  • Plate

Method
 

  1. Gently pit each olive if they aren’t already pitted, being careful not to tear the skin, and set them aside on a plate.
  2. In a mixing bowl, combine the softened goat cheese, minced garlic, crushed herbs, and lemon zest. Mix until smooth and fragrant, tasting to adjust seasoning if needed. The mixture should be creamy and well-blended.
  3. Using a small spoon or piping bag, carefully stuff each olive with the cheese mixture, filling just enough to cover the cavity without overstuffing and tearing the skin.
  4. Arrange the stuffed olives on a plate, spacing them out for presentation. Drizzle a little olive oil over the top to add shine and flavor.
  5. Cover loosely and refrigerate the olives for at least 30 minutes to allow the flavors to meld and the filling to firm up slightly.
  6. Before serving, let the olives sit at room temperature for about 10 minutes to enhance their aroma. Finish with a light drizzle of olive oil for a glossy, appetizing appearance.

Notes

For extra flavor, add chopped sun-dried tomatoes or nuts to the cheese filling. Use a piping bag for neat stuffing, and let the olives marinate longer for a more intense flavor.