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 tsp 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.
