Cheesy Herb Olives (Print Version)
# Ingredients:
→ Cheese & Olives
01 -
5.3 oz room-temp Garlic and Herb Boursin cheese
02 -
35 oz Castelvetrano olives, drained and pits removed (around 45 large ones)
→ Flavorful Marinade
03 -
1/4 teaspoon fine sea salt
04 -
1/4 teaspoon dried rosemary
05 -
1/4 teaspoon dried thyme leaves
06 -
1 teaspoon dried parsley
07 -
2/3 cup extra virgin olive oil
08 -
6 minced garlic cloves
09 -
1/4 to 1/2 teaspoon red chili flakes
# Instructions:
01 -
Heat up the oil, herbs, and garlic gently over medium heat for about a minute till fragrant. Cool down after sprinkling in the salt.
02 -
Drain the olives and remove pits if they're still in. Use a skewer or something similar to get rid of any stuffing inside.
03 -
Squash the Boursin until smooth and spoon it into a piping bag. Squeeze a bit of cheese into every olive from bottom to top. Stack them in a quart jar.
04 -
Pour the cooled herby oil all over the olives in the jar. Pop the lid on and chill for 30+ minutes or up to a week. Give it a shake now and then to coat everything well.
05 -
Spread the olives on a serving plate, drizzle some marinade on top, and stick in toothpicks. Let sit at room temp if the oil has hardened.
# Notes:
01 -
These stuffed olives are an easy and fancy snack, featuring creamy Boursin cheese and an herby oil soak.
02 -
Go easy on chili flakes for a mild kick or up the amount to boost the spicy vibe.