Best Cheese Stuffed Olives Recipes

CHEESE STUFFED OLIVES

Steps:

• Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and salt and pepper into a food processor; pulse until smooth and well blended. Spoon filling into a cookie press or pastry bag (a plastic baggie with the corner cut out will also work), and fill olives.

BLUE CHEESE-STUFFED OLIVES MARTINI

Steps:

• Stuff the olives with the blue cheese.
• Add the vermouth to a martini glass and swirl to coat the glass. Freeze the glass until chilled, about 10 minutes.
• When ready to serve, add the vodka to a cocktail shaker filled with ice and shake well. Strain the vodka into the prepared martini glass and garnish with the olives.

BLUE-CHEESE-STUFFED OLIVES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat cheese until fluffy, adding a little heavy cream if cheese is stiff. Transfer blue cheese to a pastry bag fitted with a plain round tip. Pipe 1/2 teaspoon blue cheese into each olive. May be stored in an airtight container, refrigerated, up to 1 day.

BAKED BLUE CHEESE STUFFED COLOSSAL BLACK OLIVES

Steps:

• Filling -- Just mix the cheeses, garlic, shallot, red pepper, and black pepper. No salt needed as the cheese and olives provide enough salty flavor. Mix well breaking up the bleu cheese and make sure that the filling is creamy.
• Stuffing -- You can use a pastry bag, but I personally use a small ziplock or plastic baggie. Then cut a tip off of one of the corners, squeeze the bag, and stuff the olives.
• Walnuts -- You can sometimes find them chopped, but if not, just use a small food processor or you can chop them by hand. You want them fine chopped.
• After you have stuffed the olives. I dip the two ends with the cheese into the ground nuts to give a little crunch.
• Skewers -- Before I skewer them I let the olives chill after stuffing. Then, depending on what size skewer you use, add as many olives as you want. I prefer to use the small skewers and add 3 olives per skewer for a nice bite size appetizer.
• Heat them up, either in the microwave (1-2 minutes on 60% power) or in the oven, 350 for about 5-7 minutes. Just until warm and the cheese is heated through.
• ENJOY!

FRIED GREEN OLIVES STUFFED WITH BLUE CHEESE

Steps:

• Roll small amount of cheese into log shape narrow enough to stuff into 1 pitted olive; stuff olive with cheese. Repeat with remaining olives and cheese. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350°F. Roll stuffed olives in flour, then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain. Serve hot.

CHICKEN BREASTS STUFFED WITH OLIVES AND GOAT CHEESE

Steps:

• In a small bowl, mash the goat cheese and milk together until smooth.
• Mix in the garlic, parsley, oregano, and chile flakes.
• Stir in the olives and season with salt and pepper.
• On the thickest side of each breast, cut a deep, 3-inch-long pocket.
• Using your fingers, stuff the goat cheese mixture into each pocket.
• Close by pressing the flesh together, securing with a toothpick if necessary.
• In a large frying pan, heat the oil over medium-high heat.
• Have ready a lid that's too small for the pan but will cover all the breasts.
• Cook the chicken on one side until golden brown, 5 to 6 minute Turn the breasts over, season with salt and pepper, and set the small lid on top of them.
• Continue to sauté until the chicken is cooked through, about another 10 minute Transfer the chicken to a warm serving plate.
• Pour the wine into the pan and cook, scraping up the flavorful brown bits stuck to the pan, until it's reduced to a glossy syrup.
• Drizzle the reduction over the chicken and serve.
• If you choose to serve with the ROASTED CHILE-CILANTRO SAUCE: In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
• While the blender is running, add the oil slowly until emulsified.
• Add the spinach and cilantro and blend until smooth.
• Add the honey and season to taste with salt and pepper.
• Serve at room temperature.

VODKA MARTINIS WITH BLUE CHEESE STUFFED OLIVES

Steps:

• Fill martini glasses with ice water; set aside. Stuff each olive with cheese. Skewer 2 or 3 olives onto cocktail picks; set aside.
• Fill a martini shaker halfway with ice. Add 3 ounces vodka to shaker. Shake 30 times.
• Dump ice water out of glasses, and spray glasses with vermouth. Fill with chilled vodka. Garnish with olives. Serve immediately.

FILTHY DIRTY MARTINI WITH BLUE CHEESE-STUFFED OLIVES

Steps:

• Fill a cocktail shaker with a handful of ice. Add the vodka, olive brine and vermouth. Shake what your mama gave you. Pour into two chilled martini glasses.
• Stuff each olive with a small piece of blue cheese. Thread the stuffed olives onto two toothpicks and place in the martini glasses.

BLUE CHEESE STUFFED OLIVES

Steps:

• 1. In a mixing bowl, combine blue cheese and cream cheese together using the back of a spoon. When nicely blended, add heavy cream and stir until well incorporated.
• 2. Using a cocktail pick, remove pimento peppers and set them aside for other recipes (*see footnote).
• 3. Fill up a piping bag or a thick re-sealable plastic bag with cheese mixture. Cut off a very small corner and gently squeeze until the olives are stuffed.
• 4. Footnote: Use these pimentos to make my Pimento Cheese Sandwich recipe.
• 5. To view this recipe on YouTube, click on this link >>>> https://youtu.be/EcKrh7Qveac

BLUE (BLEU) CHEESE STUFFED OLIVES

Steps:

• Preheat the oven to 350 degrees F.
• Place the almonds in a small baking sheet and lightly season with Essence.
• Roast until fragrant and light golden in color, about 6 minutes. Remove from the oven and let cool slightly.
• Drain the olives, reserving the brine.
• Form 1/2 teaspoon of blue cheese around each almond sliver and stuff each into an olive.
• Return the olives to their jar, layering with the garlic and peppercorns. Pour the reserved brine over the olives to completely cover. Tightly cover and shake well.
• Let marinate refrigerated and sealed for at least 2 days.

STUFFED TOMATOES WITH GOAT CHEESE, OLIVES, AND OREGANO

Steps:

• Sprinkle inside of each tomato with salt and place upside down on several layers of paper toweling; let stand to remove excess moisture, about 30 minutes.
• Meanwhile, toss bread crumbs with 1 tablespoon olive oil, goat cheese, garlic, parsley, oregano, olives, and pepper to taste in small bowl; set aside. Adjust oven rack to upper-middle position and heat oven to 375 degrees; line bottom of 9 by 13-inch baking dish with foil.
• Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.

SPICY CHEESE-STUFFED FRIED OLIVES RECIPE - (4.4/5)

Steps:

• In a bowl, mix together ricotta, cream cheese, Harissa, and honey until uniform. Transfer to a pastry bag fitted with the smallest pastry tip you have. You can also use a Ziploc bag to do this, and use scissors to cut off a small piece of the corner of the bag. Pipe filling into all of the olives. Set up a dredging station. Mix together the breadcrumbs and parmesan in one bowl. Place the flour in another and the beaten egg in between. Roll the olives in the flour and dust off any excess. Dip into the egg and then roll in the parm-bread crumb mixture until all are coated. In a Dutch oven or pot, heat 3 to 4 inches of oil to 360° F. Carefully, drop olives into the oil, working in batches depending on the size of your vessel. Fry until a deep golden brown and remove to a paper towel-lined plate. If the olives are not too salty, sprinkle with a little fleur de sel. Let cool slightly before serving.

STUFFED CHICKEN BREASTS WITH ARTICHOKE HEARTS, FETA CHEESE, CAPERS, AND BLACK OLIVES

Steps:

• Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
• Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
• Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

FRIED GREEN OLIVES STUFFED WITH BLUE CHEESE

Steps:

• Roll small amount of cheese into log shape narrow enough to stuff into 1 pitted olive; stuff olive with cheese. Repeat with remaining olives and cheese.
• Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350 degrees F. Roll stuffed olives in flour, then egg, then in breadcrumbs to coat.
• Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain. Serve hot.

STUFFED SPAGHETTI SQUASH WITH TOMATOES, OLIVES, TUNA AND STRING CHEESE

Steps:

• Arrange the spaghetti squash halves in the bottom of a slow cooker.
• In a medium bowl, combine the tomatoes, olives, oregano, and 1/2 teaspoon each of salt and black pepper. Spoon the mixture over the spaghetti squash. Pour the olive brine in the slow cooker. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• When ready to serve, using a fork, "loosen" the squash slightly, creating spaghetti-like strands. Spoon the tomato sauce over the squash, top each piece with some tuna, string cheese, and basil and serve.

CHICKEN BREAST STUFFED W/ OLIVES & CHEESE

Steps:

• By hand or by using a food processor, mince the olives, parsley, parmesan, black pepper, jalapeno, garlic, and oil. Then make a 2 inch horizontal slit through each of the chicken breasts to create a pocket. Divid the stuffing between the four breasts. then brush flour over each piece.
• Preheat oven to 400 degrees and spray a baking dish with cooking spray.
• Add oil to a skillet and saute the stuffed breasts on all sides for about 5 minutes or until just starting to brown.
• Combine the tomato sauce and basil and pour half of the mixture into the prepared baking dish. Cover with the chicken, pour the remaining sauce overtop of the chicken and spread evenly. Bake for 15 - 20 minutes or until the chicken is cooked, do not overcook. Garnish with basil.

PAN-FRIED OLIVES AND CHILES STUFFED WITH GOAT CHEESE

Steps:

• In a bowl, mix together goat cheese and cilantro; chill. Drain chiles and Peppadews. Split chiles lengthwise and stuff with 1 tablespoon cheese mixture. Press to close. Stuff Peppadews with 1/2 teaspoon cheese mixture.
• Combine flour, cornmeal, and salt on a large plate. Dredge chiles and Peppadews, turning to coat all sides. Dredge olives similarly. If coating isn't sticking, dip peppers and olives in chile brine before dredging.
• Heat the oil in a heavy skillet over medium-high heat. Cook the olives and chiles in 2 batches, turning with a spatula as they become golden brown, adding more oil, if needed, 8 to 12 minutes. Serve hot.

FENNEL STUFFED WITH CREAM CHEESE AND KALAMATA OLIVES

Steps:

• Trim fennel stalks flush with bulb, reserving fronds, and cut outer 2 layers loose at base, removing them carefully and reserving rest of bulb for another use. Chop reserved fronds. In a small bowl cream together cream cheese, olives, and chopped fronds. Spread inside of larger fennel layer with cream cheese mixture and press back of other layer onto filling firmly. Chill fennel, wrapped tightly in plastic wrap, at least 1 hour or up to overnight. Unwrap fennel and cut crosswise into 1/3-inch-thick slices. Cut slices crosswise into 1 1/2-inch-wide sections.

HARCHA WITH ONIONS, HERBS, OLIVES AND CHEESE - MOROCCAN STUFFED HARCHA RECIPE

Steps:

• Make the Dough
• In a mixing bowl, blend together the fine semolina flour, za'atar, sugar, baking powder and salt. Add the olive oil and mix with your hands to achieve a sandy-textured mixture.
• Add 3/4 cup milk or water and mix until a dough forms. It should be quite moist - think of the texture of wet sand - and easily packed into a large mound. Add additional milk if necessary to achieve this consistency.
• Divide the dough into 4 or 6 portions. Leave the dough to rest while you prepare the filling.
• Make the Filling
• Saute the onion in the tablespoon of oil for a few minutes, just until crisp-tender. Remover from the heat and mix in the remaining ingredients. Set aside.
• Shape and Cook the Stuffed Harcha
• Preheat a griddle or large frying pan over medium-low heat. While the griddle is heating, sprinkle a tray or work surface with a little semolina. Pat out two portions of dough into circles about 1/4" thick. Generously top one circle with some filling and then place another circle of dough on top. Pinch and mold the edges together to seal, gently flatten the stuffed dough to about 3/8" thick and transfer the harcha to the heated pan or griddle. Repeat with the remaining dough and filling.
• Cook the stuffed harcha over fairly low heat, about 7 to 10 minutes on each side, until medium golden color. Turn only once and don't allow the harcha to color too quickly, as it needs some time to cook all the way through.
• Savory harcha are best served warm. They can be cut into wedges for individual servings.
• Harcha can be reheated in a pan or in a 350°F (180°C) oven for a few minutes. They store well in the freezer.