These Stuffed Olives are a delightful and savory appetizer, perfect for any party or gathering. Castelvetrano olives are stuffed with Garlic and Herb Boursin cheese and marinated in a fragrant olive oil mixture with garlic, thyme, rosemary, and a touch of chili flakes for a flavorful kick. The creamy cheese pairs perfectly with the tangy olives, making these stuffed olives a crowd-pleasing treat. Serve them as a part of your Mediterranean appetizers, cocktail party snacks, or holiday appetizers for an elegant, easy-to-make dish. This recipe is ideal for those who love bold flavors and want a unique twist on classic olive appetizers.

These Stuffed Olives are a savory and flavorful appetizer, perfect for gatherings or as a special snack. Castelvetrano olives are filled with creamy Garlic and Herb Boursin cheese, then marinated in a fragrant olive oil mixture with garlic, herbs, and a hint of chili flakes. The combination of tangy olives and rich, herbed cheese makes these stuffed olives a crowd-pleasing treat that’s simple to prepare yet packed with flavor. Serve them as a stunning appetizer or part of a Mediterranean-inspired spread.
Ingredients
- 35 oz Castelvetrano olives, pitted and drained (about 45 large green olives)
- ⅔ cup extra virgin olive oil
- 6 garlic cloves, minced
- 1 tsp dried parsley leaves
- ¼ tsp to ½ tsp red chili flakes, or to taste
- ¼ tsp dried thyme leaves
- ¼ tsp dried rosemary
- ¼ tsp fine sea salt
- 5.3 oz Garlic and Herb Boursin cheese, softened
Instructions
- Prepare the Olive Oil Mixture
In a small saucepan, combine the olive oil, minced garlic, and dried herbs. Heat over medium heat, allowing it to sizzle. Let the mixture simmer for about 1 minute, swirling occasionally until the garlic becomes fragrant. Remove from heat and season with sea salt. Set aside to cool. - Pit the Olives
Drain the olives, and if they are not already pitted, use an olive pitter or cherry pitter to remove the pits. If the olives are pre-stuffed, remove the stuffing using a skewer or chopstick. - Stuff the Olives
Using a fork, mash the Boursin cheese until smooth, then transfer it to a piping bag or a large zip-top bag. Snip off the corner of the bag just large enough to fit into the opening of each olive. Pipe the cheese into each olive, filling them completely from bottom to top. Arrange the stuffed olives in a quart-sized jar (you can use the jar the olives came in). - Marinate the Olives
Once all the olives are stuffed, pour the cooled olive oil mixture over them in the jar. Seal the jar and refrigerate for at least 30 minutes, or up to 1 week. Turn the jar occasionally to coat the olives evenly in the oil. If the olive oil firms up, allow it to come to room temperature before serving. - Serve
When ready to serve, arrange the olives on a platter in a single layer. Drizzle some of the marinated olive oil mixture over the olives and serve with toothpicks.
Tips
- Olives: Castelvetrano olives are ideal for this recipe due to their sweet, tangy flavor and firm texture. However, you can use any large green olive variety.
- Piping the Cheese: Ensure that the Boursin cheese is softened to make it easier to pipe into the olives. If you don’t have a piping bag, you can use a zip-top bag with the corner snipped off.
- Herb Adjustments: Feel free to adjust the herbs to your taste. Fresh herbs can also be used instead of dried.
Variations and Substitutions
- Cheese: If you don’t have Boursin cheese, substitute it with other soft cheeses like goat cheese, cream cheese, or ricotta mixed with fresh herbs.
- Additions: For extra flavor, try stuffing the olives with a small piece of roasted red pepper or a sliver of anchovy before piping in the cheese.
- Olives: Swap Castelvetrano olives with other varieties like Kalamata or Manzanilla olives for a different flavor profile.
FAQs
How long can I store stuffed olives?
Stuffed olives can be stored in the refrigerator for up to 1 week. Make sure to keep them in an airtight jar and turn them occasionally to ensure they’re evenly coated in the oil.
Can I use a different type of cheese?
Yes! If you don’t have Boursin, you can use any soft cheese with garlic and herbs, such as goat cheese, cream cheese, or a herbed cheese spread.
Do I need to refrigerate the olives?
Yes, refrigeration is important to allow the flavors to marinate and for the cheese to firm up inside the olives.
Serving Suggestions
- Serve these stuffed olives as part of a Mediterranean tapas platter, alongside items like hummus, crostini, and grilled vegetables.
- Pair them with a charcuterie board filled with cheeses, cured meats, and crackers for a well-rounded appetizer.
- These olives also make a great snack for a cocktail party or as a flavorful addition to a brunch spread.
Why You’ll Love This Recipe
- Flavor-packed: The rich Boursin cheese, garlic, and herb-infused olive oil perfectly complement the briny olives, creating an irresistible flavor combination.
- Easy to Make: Despite their gourmet flavor, these stuffed olives are incredibly simple to prepare and can be made ahead of time.
- Perfect for Entertaining: They make an elegant addition to any party or get-together, and the vibrant flavors will leave a lasting impression on your guests.
These Stuffed Olives are a versatile and flavorful appetizer that’s perfect for any occasion, combining the richness of cheese and the freshness of garlic and herbs.
Stuffed Olives with Garlic and Herb Boursin Cheese
45
servings20
minutesIngredients
35 oz Castelvetrano olives, pitted and drained (about 45 large green olives)
⅔ cup extra virgin olive oil
6 garlic cloves, minced
1 tsp dried parsley leaves
¼ tsp to ½ tsp red chili flakes, or to taste
¼ tsp dried thyme leaves
¼ tsp dried rosemary
¼ tsp fine sea salt
5.3 oz Garlic and Herb Boursin cheese, softened
Directions
- Prepare the Olive Oil Mixture
- In a small saucepan, combine the olive oil, minced garlic, and dried herbs. Heat over medium heat, allowing it to sizzle. Let the mixture simmer for about 1 minute, swirling occasionally until the garlic becomes fragrant. Remove from heat and season with sea salt. Set aside to cool.
- Pit the Olives
- Drain the olives, and if they are not already pitted, use an olive pitter or cherry pitter to remove the pits. If the olives are pre-stuffed, remove the stuffing using a skewer or chopstick.
- Stuff the Olives
- Using a fork, mash the Boursin cheese until smooth, then transfer it to a piping bag or a large zip-top bag. Snip off the corner of the bag just large enough to fit into the opening of each olive. Pipe the cheese into each olive, filling them completely from bottom to top. Arrange the stuffed olives in a quart-sized jar (you can use the jar the olives came in).
- Marinate the Olives
- Once all the olives are stuffed, pour the cooled olive oil mixture over them in the jar. Seal the jar and refrigerate for at least 30 minutes, or up to 1 week. Turn the jar occasionally to coat the olives evenly in the oil. If the olive oil firms up, allow it to come to room temperature before serving.
- Serve
- When ready to serve, arrange the olives on a platter in a single layer. Drizzle some of the marinated olive oil mixture over the olives and serve with toothpicks.
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