Bushra Griffith
Blue cheese-stuffed olives are a popular snack and garnish for martinis. While there are several stories about the origin of blue cheese-stuffed olives, most claim that the idea came from a New York bartender in 1901. Olives have been used as a cocktail garnish for a long time, and blue cheese-stuffed olives first appeared as an appetizer. As the snack grew in popularity, it was only a matter of time before someone thought to stuff blue cheese into martini olives. The true inventor of this combination remains a mystery, but it likely originated in steakhouses in the Midwest, particularly in Chicago. Blue cheese-stuffed olives have since spread worldwide, although there is some dispute about whether they belong in a martini due to their strong flavor.
| Characteristics | Values |
|---|---|
| Use | Olives and blue cheese are used as a garnish, appetizer, or snack. |
| Taste | Salty, creamy, and addicting. |
| Preparation | Olives can be stuffed with blue cheese and other ingredients, such as garlic, bacon, or herbs. They can also be fried and served with a garlic aioli sauce. |
| Storage | Stuffed olives can be stored in an airtight container in the refrigerator for up to 3 days. |
| Availability | Olives stuffed with blue cheese can be purchased from various brands, including Divina and Mezzetta, or made at home. |
| Reviews | Reviews for pre-packaged blue cheese-stuffed olives are mixed, with some praising the taste and convenience, while others complain about issues with packaging and leakage. |
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What You'll Learn
Blue cheese and olives are a result of human trial and error
Blue cheese, known for its strong flavour and distinctive aroma, is a type of cheese that has been moulded or ripened with the Penicillium mould. This process was likely discovered by accident, as early cheese makers noticed that mould could transform the texture and taste of cheese. Over time, different varieties of blue cheese were developed, each with its unique characteristics.
Olives, on the other hand, have been cultivated and consumed by humans for thousands of years. They are the fruit of the olive tree, native to the Mediterranean region. Olives straight from the tree are typically bitter and unpalatable, but through various curing and brining processes, humans have learned to transform them into a savoury treat.
The combination of blue cheese and olives likely came about through experimentation and a desire to create new flavours. Stuffed olives, in particular, have become a popular appetiser and garnish, with blue cheese providing a creamy and tangy contrast to the salty olive. The process of stuffing olives with cheese, herbs, or other fillings adds a layer of complexity to the flavour and texture, creating a unique culinary experience.
While the exact origins of who decided to pair blue cheese and olives together may be unknown, it is clear that this combination is a result of human ingenuity and our endless pursuit of new tastes and culinary delights. The trial and error process of food preparation and pairing has led to the discovery of countless delicious combinations, and blue cheese and olives are certainly among those successes.
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Blue cheese was discovered by a shepherd in France
Blue cheese is believed to have been discovered by accident, when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which created a favourable environment for varieties of harmless mould to grow. It is generally accepted that blue cheese was first discovered in the Roquefort region of France, specifically in one of the many caves in the area.
One of the earliest known blue cheeses, Roquefort, is said to have been discovered in the 7th century by a young shepherd who left the bread and ewe's milk cheese he was eating for lunch in a cave. When he returned sometime later, his cheese had turned blue. This legend has been debated and reportedly debunked, but there is no question that blue cheese has been around for an exceptionally long time.
There are several other legends surrounding the discovery of blue cheese. One legend involves a drunken cheesemaker who forgot his cheese in a cave. Another involves a shepherd who was visited by an angel and instructed to put his cheese in a particular cave.
Roquefort blue cheese originates from the village of Roquefort-sur-Soulzon, France, and its unique flavour comes from the use of unpasteurised sheep's milk, inoculation with Penicillium roqueforti, and the special conditions of the natural caves in which it is ripened. The blue veins in Roquefort cheese are caused by the Penicillium roqueforti mould, and the cheese's flavour and odour can be attributed to the particular mixture of methyl ketones it contains.
The process of making blue cheese is similar to that of other cheeses, but with some key differences. Milk is poured into a vat, and starter cultures and rennet are added. For blue cheese, a blueing agent, usually Penicillium roqueforti, is also introduced at this stage. Once the curds have formed, the whey is removed, and the curds are allowed to drain overnight. The curd is then cut into blocks, milled, and salted. The salted curd is fed into cylindrical moulds, which are placed on boards and flipped daily to allow for natural drainage and even distribution of the whey.
Blue cheese has a long and intriguing history, and its discovery by a shepherd in France has contributed to its unique characteristics and enduring popularity.
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Blue cheese is made with mould from the same family of spores as penicillin
Penicillium roqueforti is found in Roquefort, the famous French blue cheese. It is also found in other blue cheeses such as Gorgonzola, which is inoculated with Penicillium glaucum, a similar mould. Penicillium roqueforti is also found in Stilton, which takes its name from the village of Stilton in England, and Maytag Blue, which is ripened in the hillside caves of Iowa.
The mould is not dangerous to humans and does not produce toxins. It is added to the cheese-making process to create the distinctive blue-grey veins and to give the cheese its sharp flavour. The mould accelerates the processes that create the unique look, texture, and taste of blue cheese. It produces enzymes that release amino acids, which quickly break down the cheese's proteins (casein). This process, called proteolysis, makes the cheese creamy, particularly near the active amino acids in the blue veins.
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which happened to be favourable environments for varieties of harmless mould. According to legend, one of the first blue cheeses, Roquefort, was discovered when a young boy abandoned his bread and ewes' milk cheese in a cave after seeing a beautiful girl in the distance. When he returned months later, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort.
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Olives were introduced as a cocktail garnish
Olives have been used as a cocktail garnish for many years, with some bartenders even stuffing them with blue cheese to add an extra kick of flavour. While the exact origin of the olive as a cocktail garnish is unknown, it is believed that they became popular in the early 20th century, particularly with the rise of the martini.
The martini, a cocktail made with gin and vermouth, became popular in the United States during the Prohibition era, when drinkers sought out colourless and odourless spirits that could be easily concealed. The martini was often served with a simple olive garnish, which added a savoury note to the drink and helped to mask the taste of poor-quality gin.
As the martini gained in popularity, bartenders began to experiment with different variations, including the addition of olive brine, known as a "dirty martini". The olive became an integral part of the martini experience, with some bars even offering blue cheese-stuffed olives as a signature touch. These olives are typically prepared by carefully removing the pimiento peppers from large green olives and then stuffing them with a blue cheese mixture.
The combination of salty, briny olives and creamy, pungent blue cheese creates a flavour profile that is highly savoury and complex. The addition of blue cheese to the olive garnish elevates the drinking experience, making it a popular choice for those who enjoy savoury snacks with their cocktails. This trend has extended beyond martinis, with blue cheese-stuffed olives now being offered as a snack or appetizer alongside other bar food items.
While the exact person or establishment that introduced blue cheese-stuffed olives as a cocktail garnish is unknown, their popularity has endured, and they have become a beloved classic for many cocktail enthusiasts.
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Blue cheese-stuffed olives were first served in Chicago
Blue cheese-stuffed olives are believed to have originated in the Midwest, specifically in Chicago. While the exact inventor of this delicacy remains a mystery, there are several accounts of its early appearances in the city.
In 1994, a writer for the Chicago Tribune casually mentioned "blue cheese-stuffed olives" in a review of a steakhouse called The Saloon. A year later, in 1995, the same paper interviewed a bartender at Club Lucky, another steakhouse in Chicago, who highlighted their signature martini with vodka or gin, served straight up with blue cheese-stuffed olives. Club Lucky, which is still open and serving these olives, claims to have originated this unique garnish, but others argue that it first appeared on an appetizer plate before making its way into martinis.
The popularity of blue cheese-stuffed olives in Chicago was further evidenced by a 2002 Chicago Tribune article that delved into the stuffed-olive mania gripping the city. The article mentioned the creativity in martini garnishes, including blue cheese, garlic cloves, and jalapeño peppers.
While the Midwest, particularly Chicago, is considered the hometown of blue cheese-stuffed olives, there are records of this combination in other parts of the country. In the 1970s, some bars in California served black olives stuffed with blue cheese, and a Tennessee restaurant offered this garnish in the early '90s. However, the pairing of green olives with blue cheese in a martini is a distinctively Midwestern tradition that has overshadowed all other variations.
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Frequently asked questions
It is unclear who decided to pair olives and blue cheese, but the combination of green olives stuffed with blue cheese and served in a martini is deeply Midwestern and has trumped all other variations.
Olives and blue cheese are often stuffed and served as a garnish or as finger food. They are also commonly paired with crackers, cheese, and bread.
A classic martini or a Bloody Mary are popular drinks to pair with olives and blue cheese. A dry white wine like riesling or gewürztraminer, or a red wine like pinot noir or cabernet sauvignon are also good options.
Blue cheese is often paired with fruits like apples, grapes, and pears, and nuts. It can also be used as a filling for meats like chicken breasts or pork chops.
