Blue Cheese Stuffed Olives Recipe

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Blue cheese stuffed olives are an easy appetizer that comes together in minutes with just three ingredients.

They make a delicious snack for game nights, gatherings, or a cozy evening with a glass of wine.

Bowl of green olives stuffed with creamy blue cheese, served on a rustic metal tray with toothpicks.

Ingredients:

Green olives without stones, blue cheese and cream cheese.

Utensils:

Piping bag – or resealable plastic bag.
Food processor – A mini one is perfect for this recipe!
Spatula.
Bowl and strainer.

Chunks of blue cheese and cream cheese in a food processor before blending.

Smooth blue cheese and cream cheese mixture blended in a food processor.

How to make blue cheese stuffed olives

First of all, drain the olives but keep the brine for later!

Next, whip together blue cheese and cream cheese using a food processor.

Fill a piping bag with the mixture and stuff each olive as much as you can and you are done!

You can enjoy them right away. If not, keep them in the brine in an airtight container in the fridge.

Hand using a piping bag to fill green olives with the cheese mixture on a parchment-lined tray.

Serving ideas

Cheese boards – Transfer them into a small bowl and add them to your snack spread. Whether it be a cheese or charcuterie board, they will be a hit at your gathering.

Cocktails – A unique garnish for martinis, these can also be served on their own alongside cocktails or wine and your guests can nibble on them.

Pizza – Why not use blue cheese-stuffed olives as a topping for pizzas? They pair well with Prosciutto and capers.

Two small bowls filled with green olives stuffed with creamy blue cheese, served with toothpicks.

Frequently asked questions

What blue cheese to use?

You can use Roquefort, Gorgonzola or Stilton.

Can I make them ahead?

Absolutely! The best way is to keep them in the brine they came with, in an airtight container, refrigerated. This way, they can keep up to 3 days.

What olives are best for stuffing?

This is individual. Here are some pros and cons to consider: Large olives are easier to fill, but might have too strong a taste if you are not used to them.
When choosing smaller olives, keep in mind they won’t hold much of the blue cheese filling. I still prefer the smaller ones, though. You can stick 2 or 3 on a toothpick and they are not overpowering when you bite into them.

What can I do with any leftover blue cheese filling?

Spread it over homemade crostini and serve alongside stuffed olives. Or, thin it with a bit of honey and/or water and use as a dressing for salads.

Close-up of a bowl filled with stuffed green olives, some scattered on the tray around it.

Possible add-ons

Drizzle extra virgin olive oil over the olives for an extra flavor.

Sprinkle finely chopped fresh herbs – Try thyme or lemon thyme!

Add a touch of heat with freshly cracked black pepper.

Useful tips

If you have a lot of blue cheese on hand, why not use it to make savory palmiers? A tasty appetizer that disappears from your plate within minutes.
Using a piping tip to make stuffed olives is optional.

Hand holding a toothpick with two blue cheese stuffed olives.

Other olive appetizers you might like

Almond-stuffed olives are even simpler than blue cheese-stuffed olives! My favorite snack is baked olives – They are super easy to make and full of flavor. And if you’re looking for something to spread on crackers or serve with a cheeseboard, a quick olive tapenade is always a good choice.