Bushra Griffith
Blue cheese-stuffed olives are a classic cocktail garnish and a delicious snack. They are typically made by combining blue cheese with cream cheese and milk to create a creamy mixture, which is then piped into large green olives. This simple recipe can be made in just 10 minutes and is a great way to impress your guests without spending too much time in the kitchen. Blue cheese-stuffed olives can be served as part of a charcuterie board, as an appetizer, or as a garnish in cocktails such as martinis and Bloody Marys.
| Characteristics | Values |
|---|---|
| Ingredients | Blue cheese, green olives, heavy cream, cream cheese, milk, olive oil, lemon zest, black pepper, parsley, garlic, almonds |
| Tools | Slotted spoon, paper towels, medium-sized bowl, electric hand mixer, food processor, piping bag, plastic bag, toothpicks, olive pitter, blender, pastry bag, zip-top bag, cocktail picks |
| Time | 10 minutes |
| Yield | 4 servings |
| Storage | Store in an airtight container in the refrigerator for up to 3-4 days |
| Variations | Feta cheese, fried olives, goat cheese, Gorgonzola, Roquefort, Stilton, vegan cream cheese, half-and-half, whole milk, coconut cream |
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What You'll Learn
Choosing the right olives
Olive Variety
When it comes to the variety of olive, green olives are the most commonly used for stuffing with blue cheese. They offer a salty, buttery flavour that pairs well with the sharp, tangy taste of blue cheese. Large, meaty green olives, such as Spanish or Sicilian olives, are ideal for their firm texture and ample space for fillings. Spanish Queen olives, in particular, are a popular choice for martinis due to their size and firm texture. However, if you prefer black olives or kalamata olives, you can certainly use them, keeping in mind that they are softer and may not hold the filling as well.
Olive Size
Opt for larger olives when selecting your variety. Bigger olives provide more room for the blue cheese filling, ensuring a generous bite and a better presentation. They are also easier to stuff, making the preparation process smoother.
Pitted or Unpitted
It is essential to select pitted olives or carefully pit them yourself before filling. Pitted olives, especially those labelled as "cocktail olives," are already prepared for stuffing and will save you time and effort. If you prefer a different variety, investing in an olive pitter can make the process of removing the pits much easier.
Olive Quality
As with any recipe, the quality of your ingredients will significantly impact the final result. Look for plump, firm olives with a good meaty texture. High-quality olives will enhance the overall flavour and mouthfeel of your stuffed olives.
Preparation
Before stuffing, it is crucial to properly prepare your olives. Use a slotted spoon to remove them from their brine and place them on a plate or paper towel to dry. This step will ensure that your olives are ready to be filled with the creamy blue cheese mixture.
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Removing pimiento peppers
To remove pimiento peppers from olives, start by selecting the appropriate olive variety. Large green olives, particularly the queen variety, are suitable for stuffing. These olives are substantial and juicy, providing ample space for filling.
Next, use a toothpick or a small, sharp knife to gently dislodge and lift out the pimiento pepper from the olive. Take care not to tear or damage the olive during this process. The pimiento pepper should come out relatively easily, leaving behind a cavity that can be stuffed with your desired filling, such as blue cheese.
Pimiento peppers, also known as pimento peppers, are small, heart-shaped sweet peppers with a mild flavour and very little heat. They are commonly used for stuffing olives and are famous for their use in pimento cheese. Pimiento peppers typically measure 3-4 inches in length and 2-3 inches in width, with a bright red colour.
When selecting pimiento peppers, look for firm, heavy peppers that are deep red in colour. You can also pickle or roast pimiento peppers and use them in various dishes, such as sauces, sandwiches, grains, or beans. Additionally, you can stem and seed the peppers, then freeze them to add to soups or stews.
If you want to grow your own pimiento peppers, they require full sun, regular water, and free-draining soil. They grow well during hot seasons and can be propagated through cuttings or seeds. Keep an eye out for pests and diseases, such as whiteflies and pepper weevils, and take preventive measures to protect your plants.
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Preparing the blue cheese filling
Next, you'll want to combine the blue cheese, cream cheese, and milk or cream in a medium-sized bowl. If you're using milk, add just a small amount to thin the mixture and make it easier to pipe. If you're using cream, a little goes a long way to enrich the filling and add a luxurious texture. You can use an electric hand mixer or a food processor to blend the ingredients until they reach a smooth, spreadable consistency. If the mixture becomes too thin, simply add more cheese to thicken it up.
For a tangy twist, you can substitute part of the blue cheese with feta or goat cheese. If you prefer a milder blue cheese flavour, opt for a variety like Gorgonzola or Danish Blue. To add a crunchy element, mix in some roasted almonds.
Once you're happy with the flavour and consistency of your blue cheese filling, it's time to transfer it to a piping bag or a sturdy plastic bag. If using a plastic bag, cut a small hole in one corner to create a makeshift piping bag. This will allow you to carefully pipe the filling into each olive, ensuring they are stuffed to your desired level of fullness.
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Stuffing the olives
For the filling, you will need blue cheese, cream cheese, and milk or heavy cream. First, remove the olives from the brine and set them on paper towels to dry. Then, mix the blue cheese, cream cheese, and milk or cream in a medium-sized bowl using an electric hand mixer or a food processor until you get a smooth, spreadable mixture. You can add more milk or cream a tablespoon at a time if needed.
Next, transfer the mixture to a piping bag or a zip-top bag with a cut corner. Carefully pipe the mixture into the cavity of each olive, being careful not to overfill them. You can stuff the olives as full as you like.
Finally, plate the olives and sprinkle them with freshly cracked black pepper and diced parsley for garnish. You can also drizzle them with olive oil to give them a boost of flavour and a nice shine. Serve the olives with toothpicks, or skewer them with cocktail picks if you're using them in drinks.
Serving suggestions
Blue cheese-stuffed olives are a versatile treat that can be served in many ways. They are a classic cocktail garnish, particularly for martinis and Bloody Marys. They can also be served as an appetizer, either on their own or as part of a larger platter. For instance, they can be added to a charcuterie board or a cheese plate. They can also be served with toothpicks as a snack, or in a bowl alongside mixed nuts.
If you are serving blue cheese-stuffed olives as an appetizer, you can toss them in extra virgin olive oil before serving. This will make them shiny and enhance their flavour. You can also drizzle them with olive oil and sprinkle them with finely chopped herbs and lemon zest. If you are serving them as a snack, you can lay them out on a small platter and season them with freshly ground pepper. You can also serve them with a shot glass of toothpicks for convenience.
If you are serving blue cheese-stuffed olives as a cocktail garnish, you can skewer them with cocktail picks. You can also use them to garnish a dirty martini, a gin martini, or a vodka martini. They can also be served as a garnish for a Bloody Mary, either on their own or as part of a Bloody Mary bar.
If you are serving blue cheese-stuffed olives as part of a larger platter, they can be added to a charcuterie board or a cheese plate. They can be served alongside other appetizers, such as cream cheese and pepper jelly phyllo cups, chilled marinated shrimp, puff pastry Parmesan twists, ranch oyster crackers, or BLT deviled eggs. They can also be fried and served with a dipping sauce, such as sriracha.
Frequently asked questions
You will need blue cheese, cream cheese, milk or heavy cream, and green olives. You can also add black pepper, lemon zest, and fresh herbs for extra flavour.
You can use any blue cheese that you like, such as Roquefort, Gorgonzola, or Stilton. If you prefer a milder flavour, you can opt for a milder blue cheese like Gorgonzola or Danish Blue.
Look for large, meaty green olives such as Spanish Queen olives, Sicilian olives, or Castelvetrano olives. These olives provide a good base for stuffing and have a firm texture and plenty of room for fillings.
First, remove the olives from the brine and set them aside to dry. Then, mix the blue cheese, cream cheese, and milk or cream in a bowl until smooth. Finally, use a piping bag or a zip-top bag with a cut corner to fill the cavity of each olive with the blue cheese mixture.
It is recommended to make the stuffed olives no more than 2-3 days in advance. However, you can prepare the blue cheese mixture up to a week in advance and store it in the fridge, or even a month in advance if you freeze it.
