Herb & Cheese Stuffed Olives (Print Version)
# Ingredients:
→ Olives & Cheese
01 -
35 oz Castelvetrano olives, pitted and drained (about 45 large green olives)
02 -
5.3 oz Garlic and Herb Boursin cheese, room temperature
→ Marinade
03 -
2/3 cup extra virgin olive oil
04 -
6 garlic cloves, minced
05 -
1 teaspoon dried parsley leaves
06 -
1/4 to 1/2 teaspoon red chili flakes
07 -
1/4 teaspoon dried thyme leaves
08 -
1/4 teaspoon dried rosemary
09 -
1/4 teaspoon fine sea salt
# Instructions:
01 -
Simmer olive oil, garlic, and dried herbs over medium heat until garlic is fragrant, about 1 minute. Season with salt and let cool.
02 -
Drain olives and remove pits if needed. Remove any existing stuffing using a skewer or chopstick.
03 -
Mash Boursin cheese and transfer to piping bag. Pipe cheese into each olive from bottom to top. Place stuffed olives in quart-sized jar.
04 -
Pour cooled herb oil mixture over olives. Cover and refrigerate at least 30 minutes or up to 1 week. Turn jar occasionally to coat olives evenly.
05 -
Arrange olives on platter, drizzle with marinade, and serve with toothpicks. Let come to room temperature if oil has firmed up.
# Notes:
01 -
An elegant no-bake appetizer featuring green olives stuffed with creamy Boursin cheese and marinated in herb-infused olive oil.
02 -
Adjust chili flakes to taste - 1/4 teaspoon for mild, kid-friendly version or 1/2 teaspoon for more heat.