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An upscale spin on classic olives transforms into a fancy starter where soft Castelvetrano olives get stuffed with smooth herb-blended cheese and soaked in tasty olive oil. Every mouthful delivers just the right mix of tangy olive, creamy cheese, and aromatic herbs.
I've learned from trying this many times that letting the cheese sit out before stuffing makes the whole job easier and gives your olives a prettier look.
Smart Ingredient Picking Guide
- Olives: Big Castelvetrano ones for their smooth taste and solid texture
- Boursin cheese: Left out till soft for easy stuffing
- Olive oil: Pick the good stuff for richer flavor
- Garlic: Cut into thin slices
- Dried herbs: Make sure they smell strong for best results
- Chili flakes: Put in as much or little as you want
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Easy Cooking Instructions
- Making flavored oil:
- Warm oil slowly on medium. Toss in herbs and garlic. Look for tiny bubbles. Take off heat when smells good. Wait till fully cool.
- Getting olives ready:
- Take out anything inside them. Try using a stick or chopstick. Keep olives whole. Wipe dry if needed. Double-check for hidden pits.
- Stuffing with cheese:
- Stir cheese till creamy. Put in piping bag or plastic bag. Snip tiny hole in corner. Push into olives carefully. Don't overstuff.
- Soaking process:
- Put olives in container. Pour cool oil mix over them. Make sure they're covered. Close tight. Shake gently to coat.
I've made these tons of times for parties and found that good olives are key. The buttery feel of Castelvetrano olives works perfectly with the soft cheese inside.
Prep Ahead Wonder
Great for planning ahead:
- Make your flavored oil 7 days early
- Stuff the olives a day or two before
- Keep them soaking for up to a week
- Take out of fridge an hour before eating
Fixing Common Problems
Can't stuff well: Cheese too firm. Oil looks solid: Just fridge effect, melts when warm. Filling drops out: Olives too damp inside. Tastes flat: Needs more time soaking.
How To Serve Them
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Set up a nice starter spread with:
- Good bread to dip in the oil
- Some fresh herbs on top
- Little picks for grabbing
- Extra olives on the side
Now that I've got this recipe down, I've realized it's all about how the flavors blend while soaking. The way the herby oil works with both the olives and cheese makes something that tastes better than each part on its own. Whether you're having friends over for drinks or hosting a fancy dinner, these stuffed olives show how simple foods can become something really special.
Frequently Asked Questions
- → What olives should I choose?
- Castelvetrano olives are top-notch for their soft texture and mild taste, but any tough green olive will do.
- → How long do they stay fresh?
- Store these in the fridge in their flavored oil for no more than a week.
- → Can another cheese work?
- You can swap Boursin for any soft, herby, pipeable cheese you like.
- → Why does the oil harden?
- Refrigerators make olive oil thicken—just let it sit out before using.
- → Can they be prepped early?
- Absolutely! They get tastier as they sit in the herby oil mix.