Go Back
Homemade Stuffed Olives photo

Stuffed Olives

These Stuffed Olives are a game changer! Creamy Boursin cheese packed into briny olives, perfect for any gathering!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 35 oz Castelvetrano olives pitted and drained (about 45 count large green olives)
  • 1 cup extra virgin olive oil
  • 6 garlic cloves minced
  • 1 tsp dried parsley leaves
  • ½ tsp red chili flakes or added to taste
  • 1 tsp dried thyme leaves
  • 1 tsp dried rosemary
  • 1 tsp fine sea salt
  • 5.3 oz Garlic and Herb Boursin cheese at room temperature

Equipment

  • Mixing Bowl
  • Spoon
  • Storage container
  • Cutting board
  • Knife

Method
 

Instructions
  1. In a mixing bowl, combine the room temperature Boursin cheese, minced garlic, dried parsley, red chili flakes, dried thyme, dried rosemary, and fine sea salt. Mix until everything is well incorporated.
  2. Using a small spoon or a piping bag, carefully stuff each olive with the cheese mixture. Aim for a generous amount, but don’t overfill, as the olive should still close around the stuffing.
  3. In a separate bowl, whisk together the extra virgin olive oil and any remaining garlic. Once combined, add the stuffed olives and toss gently to coat.
  4. Transfer the olives to a storage container and pour the remaining marinade over them. Cover and refrigerate for at least one hour, allowing the flavors to meld. Serve cold or at room temperature.

Notes

  • Make sure your cheese is at room temperature for easier stuffing.
  • Avoid overstuffing to prevent the olives from bursting.
  • Marinating the olives enhances their flavor.
  • Chill the olives long enough for the flavors to meld.