If you are looking to wow your guests or simply treat yourself to a flavor-packed snack, this Stuffed Olives with Garlic, Herbs, and Boursin Cheese Recipe is an absolute game-changer. Picture plump Castelvetrano olives bursting with creamy, garlicky Boursin cheese, all nestled in a fragrant bath of olive oil infused with aromatic herbs and just the right hint of chili heat. This recipe is the perfect balance of savory, silky, and slightly spicy — a simple yet elegant appetizer that’s sure to become a beloved favorite in your kitchen.
Ingredients You'll Need
Don’t let the short list of ingredients fool you; each one plays a crucial role in building the layers of flavor, texture, and color that make this dish so irresistible. From the milky richness of the Castelvetrano olives to the zing of fresh garlic and tender herbs, every element adds something special.
- 35 oz Castelvetrano olives (pitted, drained): These large green olives are buttery and mild, perfect for stuffing.
- ⅔ cup extra virgin olive oil: Adds a rich, fruity base that carries all the lovely herb and garlic notes.
- 6 garlic cloves (minced): Fresh garlic infuses the olive oil with pungent warmth and depth.
- 1 teaspoon dried parsley leaves: Brightens the flavor profile with a touch of herbal freshness.
- ¼ teaspoon to ½ teaspoon red chili flakes: Adds a gentle heat that awakens your taste buds without overpowering.
- ¼ teaspoon dried thyme leaves: Contributes an earthy, floral note that complements the olives beautifully.
- ¼ teaspoon dried rosemary: Lends a piney aroma and robust flavor to the mix.
- ¼ teaspoon fine sea salt: Enhances all the flavors without making the dish too salty.
- 5.3 oz Garlic and Herb Boursin cheese (at room temperature): Creamy, garlicky, and rich, it is the star filling that brings everything together.
How to Make Stuffed Olives with Garlic, Herbs, and Boursin Cheese Recipe
Step 1: Infuse the Olive Oil
Begin by heating the olive oil with minced garlic and dried herbs in a small saucepan over medium heat. As soon as the garlic starts sizzling and releasing its heavenly aroma, give it one minute to simmer while swirling the pan gently. This quick infusion releases all the aromatic oils, perfectly marrying the herbs with the olive oil. Remove from heat, season lightly with fine sea salt, and set aside to cool — this fragrant oil will become the luscious marinade for your olives.
Step 2: Prepare the Olives for Stuffing
Make sure your Castelvetrano olives are well-drained and pitted. If they’re not pitted, take a cherry pitter or olive pitter to remove the pits carefully. Sometimes olives come pre-stuffed with other fillings, which you can gently remove with a skewer or chopstick to create the perfect hollow space for the Boursin cheese.
Step 3: Fill the Olives with Boursin Cheese
Next, mash the Garlic and Herb Boursin cheese with a fork until smooth and creamy. Transfer the cheese to a piping bag or a large zip-top bag with a tiny corner snipped off — this will help you fill the olives neatly and evenly. Pipe the cheese from the bottom up into each olive, giving it a plush, creamy center that contrasts beautifully with the olive’s firm texture.
Step 4: Combine and Chill
Once all the olives are stuffed, arrange them snugly in a quart-sized jar — you can even repurpose the jar the olives came in for convenience. Pour the cooled garlic and herb olive oil mixture over the olives to coat them completely. Cover the jar and refrigerate for at least 30 minutes to let the flavors meld. The olives can rest in this marinade for up to a week, absorbing even more deliciousness over time. Just remember to turn the jar gently before serving to redistribute the flavorful oil.
Step 5: Serve and Enjoy
When you're ready to enjoy, spread the olives in a single layer on a serving platter, drizzle with a little extra of the marinade from the jar, and provide toothpicks for easy picking. These elegant bites will tempt every guest and elevate any gathering!
How to Serve Stuffed Olives with Garlic, Herbs, and Boursin Cheese Recipe
Garnishes
To brighten up the presentation, consider sprinkling some finely chopped fresh parsley or chives over the olives. A few lemon zest curls can also add a lively contrast that enhances the garlic and herb flavors. For an extra touch of color, scatter a handful of toasted pine nuts or slivered almonds around the platter.
Side Dishes
These stuffed olives pair wonderfully with a rustic cheese board featuring crusty bread, aged cheeses, and cured meats. They also make an excellent appetizer alongside a chilled glass of crisp white wine or a sparkling cocktail. For a Mediterranean-inspired spread, serve them with hummus, roasted red peppers, and marinated artichokes.
Creative Ways to Present
Want to impress your guests visually? Try serving these stuffed olives in small individual bowls or on decorative spoons as part of a canapé selection. For a party platter, arrange them around small skewers of assorted charcuterie, or thread a few olives on cocktail picks intermixed with cubes of Boursin-flavored cheese for an interactive snack option.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, no worries! Keep them stored in their jar or an airtight container in the refrigerator, submerged in the garlic-herb olive oil. They will stay fresh and flavorful for up to 7 days, making it easy to enjoy this treat any time.
Freezing
Freezing is not recommended for this Stuffed Olives with Garlic, Herbs, and Boursin Cheese Recipe since the texture of both the olives and the soft cheese changes unfavorably when frozen, often resulting in a watery or grainy consistency upon thawing.
Reheating
Since these olives are best served chilled or at room temperature, reheating is unnecessary. If the olive oil has solidified in the fridge, simply allow the jar to sit at room temperature for a few minutes or warm gently by placing the jar in warm water before serving.
FAQs
Can I use other types of olives for this recipe?
While Castelvetrano olives are ideal for their mild, buttery flavor and large size, you can experiment with other green olives that are firm and pitted. Just be aware that black olives or smaller varieties might alter the texture and taste balance.
Is there a dairy-free alternative to Boursin cheese?
For a dairy-free version, consider using a plant-based cream cheese seasoned with garlic and herbs to mimic the luscious filling. It won’t be exactly the same but can still provide a creamy touch.
How spicy is this Stuffed Olives with Garlic, Herbs, and Boursin Cheese Recipe?
The red chili flakes are added in modest quantities to provide just a hint of warmth without overwhelming the delicate cheeses and herbs. You can always adjust the heat up or down according to your preference.
Can I prepare these olives for a party in advance?
Absolutely! In fact, they taste even better after marinating for a day or two. Preparing them ahead allows all the flavors to develop fully, making your party preparations much easier.
What if I don’t have a piping bag for filling the olives?
No piping bag? No problem! You can use a small spoon or even a plastic sandwich bag by pushing the filling to one corner and snipping a tiny hole. This DIY method works just as well to stuff those olives neatly.
Final Thoughts
There is something undeniably special about the combination of creamy Boursin cheese, fragrant garlic and herbs, and the crisp, buttery texture of Castelvetrano olives. This Stuffed Olives with Garlic, Herbs, and Boursin Cheese Recipe is an effortless yet sophisticated dish that’s perfect for snacking, entertaining, or gifting. I can’t wait for you to try it and discover how such a simple recipe can bring so much joy and flavor to your table.
Print
Stuffed Olives with Garlic, Herbs, and Boursin Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 45 stuffed olives (about 45 servings)
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Stuffed Olives recipe features Castelvetrano olives filled with creamy Garlic and Herb Boursin cheese and marinated in a fragrant garlic and herb olive oil. Ideal as a sophisticated appetizer or party snack, these olives are infused with flavors of garlic, dried herbs, and a touch of heat from red chili flakes. Ready in just 20 minutes and perfect for preparing ahead, they offer a delightful combination of creamy, savory, and aromatic tastes.
Ingredients
Olives and Cheese
- 35 oz Castelvetrano olives (pitted, drained, about 45 large green olives)
- 5.3 oz Garlic and Herb Boursin cheese (at room temperature)
Garlic Herb Olive Oil Marinade
- ⅔ cup extra virgin olive oil
- 6 garlic cloves, minced
- 1 tsp dried parsley leaves
- ¼ tsp to ½ teaspoon red chili flakes (adjust to taste)
- ¼ tsp dried thyme leaves
- ¼ tsp dried rosemary
- ¼ tsp fine sea salt
Instructions
- Prepare the Garlic Herb Olive Oil: In a small saucepan, combine the extra virgin olive oil, minced garlic cloves, dried parsley, thyme, rosemary, and red chili flakes. Heat over medium heat until the mixture starts to sizzle, then allow it to simmer gently for 1 minute, swirling the pan occasionally to evenly infuse the flavors. Remove from heat, season with fine sea salt, and allow the mixture to cool completely.
- Prepare the Olives: Drain the Castelvetrano olives thoroughly. If they are not already pitted, use an olive pitter or cherry pitter to remove the pits. For olives stuffed with other fillings, carefully extract the original stuffing with a skewer or chopstick to make room for the cheese.
- Stuff the Olives: Using a fork, mash the room-temperature Garlic and Herb Boursin cheese until smooth. Transfer the cheese into a piping bag or a large resealable plastic bag with a small corner snipped off. Pipe the cheese into each olive carefully from the bottom to completely fill the cavity.
- Marinate the Stuffed Olives: Place the stuffed olives into a quart-sized jar (the original olive jar works perfectly). Pour the cooled garlic herb olive oil mixture over the olives until fully submerged. Seal the jar and refrigerate for a minimum of 30 minutes to allow flavors to meld, or up to 1 week for deeper infusion. Gently turn the jar a few times during storage to ensure even coating. If the olive oil solidifies in the fridge, bring the jar to room temperature before serving.
- Serve: Arrange the stuffed and marinated olives on a serving platter in a single layer. Drizzle a little of the aromatic olive oil over the top from the jar and provide toothpicks for easy serving and tasting.
Notes
- Castelvetrano olives are preferred for their mild, buttery flavor and firm texture, but other large green olives can be used as substitutes.
- Adjust red chili flakes according to your heat preference; omit if you prefer no spiciness.
- Chilling the olives for longer than 30 minutes allows the flavors to develop more intensely.
- If you don’t have a piping bag, use a zip-top plastic bag with a small corner cut off for stuffing the olives.
- Bring olives to room temperature before serving if the oil has solidified to enhance flavor and texture.
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