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Hand-Filled Stuffed Olives

This recipe transforms simple briny green olives into elegant bites by hand-filling them with a creamy mixture of cheese, herbs, and garlic. The process emphasizes patience and mindfulness, resulting in a snack with a firm, flavorful exterior and a rich, aromatic filling. Served at room temperature, these stuffed olives are a charming addition to any platter or gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8
Course: Main Course
Cuisine: Mediterranean
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 20 pieces green olives pitted
  • 4 oz cream cheese softened
  • 1 clove garlic minced
  • 2 tablespoons fresh herbs chopped parsley or dill
  • 1 teaspoon lemon juice freshly squeezed
  • a pinch red pepper flakes optional
  • 1 tablespoon olive oil for drizzling

Equipment

  • Sharp knife
  • Mixing bowl
  • small spoon

Method
 

  1. Use a sharp knife to carefully pit each olive if they aren't already pitted, creating a small slit without splitting the fruit. This allows for easy filling later.
  2. In a mixing bowl, mash the softened cream cheese with the minced garlic, chopped herbs, and lemon juice until the mixture is smooth and fragrant.
  3. Using a small spoon, carefully stuff each olive through the slit with the prepared cheese mixture, pressing gently to fill without overstuffing.
  4. Arrange the stuffed olives on a serving plate, then drizzle with olive oil and sprinkle with additional herbs if desired. Let them sit for at least 10 minutes to allow the flavors to meld.

Notes

For an extra touch, you can broil the olives briefly until the filling just begins to turn golden, but watch carefully to prevent burning. These stuffed olives are best enjoyed within 24 hours for optimal freshness.