Description
These stuffed Castelvetrano olives are a vibrant and flavorful appetizer combining the buttery bite of large green olives with a creamy garlic and herb Boursin cheese filling. Infused with a fragrant olive oil blend simmered with garlic and herbs, these olives are perfect for serving at parties or as a sophisticated snack.
Ingredients
Olives
- 35 oz Castelvetrano olives (pitted, drained, about 45 large green olives)
Olive Oil Infusion
- ⅔ cup extra virgin olive oil
- 6 garlic cloves (minced)
- 1 tsp dried parsley leaves
- ¼ to ½ tsp red chili flakes (adjust to taste)
- ¼ tsp dried thyme leaves
- ¼ tsp dried rosemary
- ¼ tsp fine sea salt
Cheese Filling
- 5.3 oz Garlic and Herb Boursin cheese (at room temperature)
Instructions
- Prepare the Herb-Infused Olive Oil: In a small saucepan over medium heat, combine the olive oil, minced garlic, dried parsley, red chili flakes, thyme, and rosemary. Once the oil starts to sizzle, let it simmer gently for 1 minute while swirling the pan to evenly infuse the flavors. Remove from heat, season with sea salt, and set aside to cool.
- Prepare the Olives: Drain the Castelvetrano olives thoroughly. If they are not already pitted, use an olive or cherry pitter to remove pits carefully. If the olives have other stuffing, use a skewer or chopstick to remove it.
- Fill the Olives with Cheese: Mash the Garlic and Herb Boursin cheese with a fork until smooth. Transfer the cheese into a piping bag or a large zip-top bag, snipping off a corner narrow enough to fit into the olive cavities. Pipe the cheese carefully into each olive, filling from bottom to top.
- Assemble the Jar: Place the stuffed olives snugly into a quart-sized jar, ideally the one the olives came in. Pour the cooled herb-infused olive oil evenly over the olives to cover them completely. Seal the jar.
- Refrigerate and Serve: Refrigerate the jar for at least 30 minutes to allow flavors to meld. You can store it up to 1 week, turning the jar occasionally to coat the olives evenly. Before serving, bring the olives to room temperature if the oil has solidified, then serve on a platter with the herb oil drizzled over and toothpicks for easy picking.
Notes
- Adjust red chili flakes based on your spice preference.
- Allow the stuffed olives to rest in the oil for at least 30 minutes to develop full flavor.
- If olive oil firms in the refrigerator, bring to room temperature before serving for best texture.
- Use a piping bag to neatly fill olives and avoid mess.
- This dish can be stored refrigerated for up to one week.
