Go Back

Stuffed Olives with Cream Cheese and Herbs

This recipe transforms briny green olives into elegant appetizers by stuffing them with a smooth, herb-infused cream cheese mixture. The process involves pitting the olives, preparing a flavorful filling, and carefully filling each olive for a neat, shiny final presentation. These tiny bites offer a burst of layered flavors and a pleasing contrast in textures, perfect for entertaining or a quick snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 20
Course: Main Course
Cuisine: Mediterranean
Calories: 60
Ingredients Equipment Method

Ingredients
  

  • 20 pieces green olives preferably pitted
  • 4 oz cream cheese softened
  • 1 tbsp chopped dill or parsley fresh
  • 1 tsp lemon zest freshly grated
  • 1/4 cup toasted chopped nuts almonds or walnuts

Equipment

  • small sharp knife
  • Mixing bowl
  • Small spoon
  • Plate

Method
 

  1. Using a small sharp knife, carefully cut into each olive to remove the pit without tearing the fruit, setting the pit aside and keeping the olives intact.
  2. In a mixing bowl, combine softened cream cheese, chopped herbs, lemon zest, and a pinch of salt. Mix until smooth and fragrant, watching for a creamy, uniform consistency.
  3. Using a small spoon, gently fill each olive with the herb cream cheese mixture, pressing slightly to ensure the filling stays in place and is neat on top.
  4. Place the stuffed olives on a plate, then drizzle lightly with olive oil and sprinkle with toasted nuts for added crunch and flavor. Let them rest for about 10 minutes to allow the flavors to meld.
  5. If desired, chill the olives in the fridge for 15-20 minutes before serving to firm up the filling and enhance the flavors.
  6. Serve the stuffed olives at room temperature, enjoying their vibrant appearance and layered flavors as a perfect appetizer or snack.