Cheese Stuffed Olives Recipe You’ll Crave on Repeat

If you’ve never popped a cheese-stuffed olive in your mouth, brace yourself—because this little appetizer delivers big flavor in one bite. In this guide, we’ll walk you through everything you need to know about creating the perfect Cheese Stuffed Olives Recipe at home. From creamy fillings to crispy options, and even pairing suggestions that’ll turn your snack plate into a full-on flavor journey.

Whether you like them warm and melty or chilled and crisp, we’ve got something delicious for you. Let’s dive into the story, pick ingredients, explore versions, and answer all the essential questions.

Flavors from My Garden to Your Table

How My Backyard Inspired This Cheese Stuffed Olives Recipe

I still remember the first time I experimented with cheese-stuffed olives. It was a summer evening in Portland, just after I got back from visiting my childhood home in northern California. My parents’ garden was blooming, and I returned with a basket of fresh herbs and a mind buzzing with culinary ideas. While sipping herbal iced tea on the porch, I realized I wanted a savory snack—something tangy, creamy, and totally bite-sized. That’s when it hit me: olives and cheese. Specifically, a cheese stuffed olives recipe that would be vegan-adaptable and totally satisfying.

I’ve always appreciated olives, whether it was jalapeño-stuffed ones that made my eyes water or the juicy feta-filled briny bites that I once served during a coastal dinner party. But pairing them with cheese—plant-based, full-fat, or anything in between—opened a new world of appetizers for me.

Whether it’s a pre-dinner nibble or a party feature that disappears in minutes, a well-balanced cheese stuffed olive recipe creates a perfect harmony of umami, salt, and creaminess. It showcases the power of thoughtful simplicity.

Why You’ll Love Homemade Stuffed Olives

Packaged stuffed olives are convenient, sure, but the homemade version? Totally next-level. You control the cheese quality, the texture, and the flavor intensity. Plus, crafting them adds a personal touch that store-bought jars will never match.

With this cheese stuffed olives recipe, you’re not just throwing ingredients together—you’re curating flavor bombs. Want to kick it up with smoky paprika? Go ahead. Prefer a plant-based mozzarella? Do it. Making them at home lets you tailor the experience and carry the joy forward.

You’ll also be surprised by how fast they disappear. Whether served along olive tapenade or garlic-stuffed olive canapés, they bring a refined rustic flair to your table that feels both nostalgic and now.

Ingredients, Prep & Step-by-Step

Ingredients List

Skip the complicated ingredients. This cheese stuffed olives recipe centers around versatile, familiar items you likely already have at home. Here’s what you’ll need:

Optional: Breading for frying, olive oil for light drizzling, or nuts for added crunch (crushed almonds or walnuts are amazing).

Timing Breakdown

Great things don’t need hours in the kitchen. You can knock out this cheese stuffed olives recipe in roughly 30 minutes. Here’s how it slices out:

• Prep Time: 15 minutes
• Assembly Time: 10 minutes
• Optional Chill or Fry Time: 5 minutes
• Total Time: ~30 minutes

That’s up to 40% faster than most filled appetizers, making it perfect for last-minute gatherings or weeknight indulgences.

Step-by-Step Instructions

1. Start by gently draining your pitted olives and patting them dry.
2. In a small bowl, mash your chosen cheese with fresh herbs, pepper, and lemon zest. If your cheese is too firm, add a drizzle of olive oil.
3. Use a piping bag or small spoon to fill each olive. Don’t over-stuff; half a teaspoon is perfect.
4. Arrange them neatly on a platter and refrigerate for 5 minutes if you want them cold and settled.
5. (Optional) For a crispy twist, roll filled olives in flour, dip into plant milk, coat with breadcrumbs, and deep-fry until golden brown.

This base is extremely adaptable. I also experimented with anchovy-infused variations, like this savory anchovy stuffed olive version—a hit among my briny-flavor-loving friends.

Serving & Pairing Ideas for Stuffed Olives

Turning Stuffed Olives into a Showstopper

Let’s go beyond stuffing: once you’ve created your bites of creamy, briny joy, it’s time to build a board that turns them into a scene-stealer. Pair with roasted red peppers, marinated artichoke hearts, and thinly sliced cucumber. A drizzle of balsamic glaze can add unexpected depth.

If I’m serving these before dinner, I typically arrange them on a chilled tray with ice below to keep the cheese firms—they vanish fast, but it helps maintain shape and texture.

Use them in salads too—cheese stuffed olives chopped and tossed through toasted quinoa, red onions, and arugula make a dish that screams weeknight luxury. According to the USDA National Agricultural Library, cheese-based combinations like these also help improve plant-based calcium intake.

Twists, Storage & Pro Tips

Variations to Reinvent the Recipe

This cheese stuffed olives recipe is endlessly flexible. Here are some of my favorite twists:

• Roll stuffed olives in finely chopped nuts, then roast briefly for added texture.
• Use dairy-free ricotta blended with garlic and parsley for a creamy, herb-forward option.
• Try filling some with cashew cream and sundried tomato for a bold Mediterranean vibe.
• Add chili flakes or diced jalapeños for low-heat drama.

You can even use different olive types for contrast. Swap green for black olives for a stronger, earthier bite. Castelvetrano is my go-to for softness and tang.

And yes, they’re just as good warm. Gently bake them at 350°F for 5 minutes for a melty interior.

Storage Tips & Make-Ahead Smarts

Planning ahead? Cheese stuffed olives store like a dream. After assembling, you can refrigerate them in an airtight container for up to 3 days. If you’re serving them cold, just let them sit at room temp for 5 minutes before plating.

To freeze: Stuff the olives and line them on a baking tray. Flash freeze for 1 hour, then transfer to a sealed container. They’ll hold for up to two months. To serve, thaw in the fridge overnight.

Quick tip: Add dry paper towels between layers to avoid moisture buildup. That tiny step saves texture.

Before large events, I often prep these days before and fry them right before guests arrive. The reaction? Always worth the effort.

FAQs About Stuffed Olives

Conclusion

Whether you’re starting a dinner party or just craving something savory and satisfying, this cheese stuffed olives recipe delivers. It’s easy to make, endlessly customizable, and seriously addictive. From tangy blue cheese to creamy vegan options, there’s a version of this recipe for everyone.

And once you master this one, why not explore more olive ideas like the tangy twist in our anchovy-stuffed olive recipe or the fiery heat of our jalapeño-stuffed olives? The world of bite-sized, flavor-packed appetizers just got way more exciting.

Cheese Stuffed Olives Recipe You’ll Crave on Repeat

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• Author: Jake
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

Savory, briny, and creamy cheese stuffed olives made with herbs, lemon zest, and customizable cheese options. A perfect quick snack or party appetizer.

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Ingredients

Large Green Olives – pitted (Manzanilla or Castelvetrano)

Cheese – blue cheese, vegan feta, goat cheese, or cream cheese

Fresh Herbs – thyme, oregano, or chopped parsley

Black Pepper – cracked

Lemon Zest

Optional: Olive oil, breadcrumbs, flour, plant milk, crushed almonds or walnuts

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Instructions

1. Drain and pat dry pitted olives.

2. Mash cheese with herbs, pepper, and lemon zest. Add olive oil if too firm.

3. Fill each olive using a piping bag or small spoon.

4. Refrigerate filled olives for 5 minutes to set.

5. (Optional) Bread and deep fry until golden brown for a crispy twist.

Notes

Use different cheese varieties for unique flavor profiles.

Try filling some olives with sundried tomato cashew cream or dairy-free ricotta with garlic.

Stuffed olives can be made ahead and stored in the fridge for 3 days or frozen for 2 months.

Serve cold, warm, or fried depending on your style.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Appetizer
• Method: No-Cook, Frying (Optional)
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4-5 olives
• Calories: 110
• Sugar: 0g
• Sodium: 350mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 15mg

Keywords: cheese stuffed olives, appetizer, vegan option, party snack, quick snack