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If you’re searching for the ultimate Garlic Stuffed Olives Recipe, you’re in the right place. Today, we’re diving deep into one of my favorite salty, garlicky snacks that brings back memories of my childhood kitchen in Northern California. This recipe is not just about mixing garlic and olives—it’s about celebrating simplicity with a dash of unforgettable flavor.
In this article, I’ll guide you through how to make garlic-stuffed olives from scratch, including ingredients, prep tips, and creative variations. You’ll also learn why garlic-stuffed olives have become one of my go-to appetizers for every plant-based party. Let’s get started.
The Love Story Between Garlic and Olives
Why Garlic and Olives are a Match Made in Flavor Heaven
Garlic and olives on their own are flavor bombs, but together? Total harmony. I was first introduced to this combination at a summer potluck a few years back. A friend handed me a skewer holding roasted peppers, stuffed olives, and garlic cloves. That first bite was transformative—it reminded me of the Mediterranean breeze, even though I was still standing in a Portland backyard.
This Garlic Stuffed Olives Recipe lets both ingredients shine. The briny burst from the olives perfectly complements the rich and savory depth of garlic. If you’re someone who enjoys bold, layered flavors in small bites, this is your new go-to appetizer.
My First Homemade Batch: Learning the Art of Stuffing
When I tried making my first batch at home, I started small—literally. I had no olive stuffer, barely had decent cloves peeled, and ended up with 15 unevenly cut olives stuffed by hand. But they were delicious, and that’s when I realized the power of DIY simplicity. Over time, I learned the best olives to use (hint: Castelvetrano or Spanish green), the ideal garlic texture (roast it first), and how to keep everything tasting fresh for weeks.
That first messy batch inspired me to explore all kinds of stuffed olives. If garlic isn’t your thing (yet), check out my cheese-stuffed olives recipe or switch things up with this jalapeno-stuffed olives combo—both are uniquely satisfying alternatives.
The beauty of this Garlic Stuffed Olives Recipe lies in its rustic charm and endless versatility. Whether you’re using it for charcuterie boards, antipasto platters, or just sneaking bites straight from the jar like I do, the flavor will keep calling you back.
How to Make Garlic-Stuffed Olives Step-by-Step
Ingredients List
Here’s everything you need to get started:
- 1 cup large green olives, pitted
- 6–8 garlic cloves, roasted (or raw, if bold is your vibe)
- 1 tbsp extra virgin olive oil
- 1 tsp lemon zest (optional, for brightness)
- 1/2 tsp dried oregano
- Pinch of crushed red pepper (optional)
- Sea salt, to taste
You can choose olives based on availability—Spanish green olives offer a crisp, briny kick, whereas Castelvetrano olives give a buttery softness. Roasting the garlic mellows its bite and adds earthy sweetness. For fully raw versions, just ensure your garlic is fresh and well-peeled.
| Ingredient | Purpose |
|---|---|
| Green Olives | Briny base of the recipe |
| Roasted Garlic | Filling with rich, savory depth |
| Olive Oil | Adds moisture and flavor |
Timing: Quick as a Snack, Impressive Like a Tapas Chef
Preparation Time: 10 minutes
Roasting Garlic: 25 minutes (can prepare ahead of time)
Stuffing Time: 10–15 minutes
Total Prep Time: Approximately 30–40 minutes
Compared to most tapenade or antipasto recipes, this is a time-saver—it requires roughly 20% less hands-on time. Plus, it scales up easily.
Step-by-Step Instructions
- Roast the Garlic: Preheat your oven to 400°F. Place garlic cloves (skin-on) on a baking sheet, drizzle with a little olive oil, and roast for 25 minutes until golden and soft.
- Pit Your Olives: If you’re not using pre-pitted olives, use an olive pitter or press to remove pits without breaking the flesh.
- Cool and Peel: Once garlic is roasted, peel off the skins and mash each clove lightly with the back of a spoon.
- Stuff: Use a small spoon or your fingers to press a little bit of garlic into each olive cavity. If the cloves are too large, slice them down.
- Season and Marinate: Place all stuffed olives in a bowl. Add oregano, lemon zest, salt, pepper flakes, and drizzle with olive oil. Mix gently.
- Chill: Let the mixture rest in the fridge for at least 30 minutes before serving to allow flavor infusion.
Garlic-Stuffed Olives in Everyday Meals
Pairing Tips That Turn This Snack Into a Showstopper
These garlic-stuffed olives don’t just stand alone—they belong on plates with color, crunch, and zest. I love them served alongside almond cheese spreads, roasted red peppers, and flatbreads. For a Mediterranean moment, drop them into this feta-stuffed olives recipe board or try them skewered with kalamata and anchovy-stuffed olives for contrast in taste and color.
They’re also amazing in grain bowls, chopped into salads, or tossed over roasted cauliflower with tahini.
Storage Secrets for Long-Lasting Flavor
Once prepped, store your stuffed olives in an airtight glass jar filled with olive oil and spices. They’ll keep fresh and punchy for up to two weeks in the fridge. Add sliced chili or lemon peel to intensify aromatics over time.
For scientific food safety, refer to these home pickling guidelines from the USDA, which provide safe practices for storing marinated foods like olives with garlic.
Tips, Tweaks, and FAQs About Stuffed Olives
Flavor Enhancers and Variations
Once you’ve mastered the core Garlic Stuffed Olives Recipe, take things up a notch. Play with infused oils—garlic rosemary oil or chili-infused oils can spice things up without complicating prep. If garlic intensity is a concern, try sautéing the cloves instead of roasting or use black garlic for a sweet, balsamic edge.
Incorporate dried herbs like herbes de Provence or citrus zest blends for even more complexity. You can also stuff half the batch with roasted red pepper and the other with garlic for a visually intriguing duo-effect.
Serving Suggestions for Plant-Based Hosting
These olives are plant-based party essentials. Serve them in small ridged bowls with toothpicks or layer them artfully as part of a vegan mezze spread. For tapas night, accompany with grilled artichokes, lentil hummus, and dolmas. The saltiness of stuffed olives complements simple carbs beautifully—think warm pita, baguette slices, or seeded crackers.
Want a more luxe feel? Add a drizzle of truffle oil before serving or pair with a chilled dry rosé or mocktail infused with citrus.
FAQ
How do you make garlic-stuffed olives?
Slice or mash roasted garlic cloves and pack them into pitted green olives. Marinate with olive oil, herbs, and optional spices, then chill and enjoy.
Should garlic be roasted first?
Yes, roasting garlic reduces its harsh bite and brings out mellow, sweet, and savory notes, making the whole recipe more balanced and flavorful.
How long will garlic-stuffed olives last?
Properly jarred and refrigerated, they’ll stay fresh for up to two weeks. Using olive oil and tight storage helps preserve flavor and texture.
Can you buy them pre-made?
Yes, you can find them in many grocery stores or Mediterranean delis, but making your own brings better control over flavor, freshness, and ingredients.
Conclusion
There you have it—your new favorite snack, party app, and pasta garnish in one. This Garlic Stuffed Olives Recipe takes just minutes to prepare, yet offers a rich, complex flavor that’s hard to beat. With their perfect balance between salty and savory, plus endless ways to tweak the ingredients, these olives never get old.
Whether you’re serving them alongside a Mediterranean spread or sneaking a few between meals, garlic-stuffed olives will keep your kitchen vibrant and full of flavor. So skip the store-bought shortcuts, and let your hands and spices do the work—your taste buds will thank you.
Print
Garlic Stuffed Olives Recipe: A Flavor-Packed Mediterranean Delight
- Total Time: 35 minutes
- Yield: 1 cup 1x
- Diet: Vegan
Description
Briny, savory, and infused with mellow roasted garlic, these garlic-stuffed olives are a quick, flavor-packed appetizer perfect for any plant-based spread or Mediterranean-inspired snack plate.
Ingredients
1 cup large green olives, pitted
6–8 garlic cloves, roasted (or raw)
1 tbsp extra virgin olive oil
1 tsp lemon zest (optional)
1/2 tsp dried oregano
Pinch of crushed red pepper (optional)
Sea salt, to taste
Instructions
1. Preheat oven to 400°F. Place garlic cloves (skin-on) on a baking sheet, drizzle with olive oil, and roast for 25 minutes.
2. Pit the olives if not already pitted.
3. Peel the roasted garlic and mash lightly.
4. Stuff each olive with a bit of garlic using a spoon or fingers.
5. In a bowl, combine stuffed olives with oregano, lemon zest, salt, pepper flakes, and olive oil. Mix gently.
6. Refrigerate for at least 30 minutes to marinate before serving.
Notes
Use Castelvetrano or Spanish green olives for best results.
Store in a glass jar with olive oil in the fridge for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Stuffed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5-6 olives
- Calories: 45
- Sugar: 0g
- Sodium: 260mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: garlic stuffed olives, vegan appetizer, Mediterranean snack