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