Blue Cheese–Stuffed Olives 85
Tangy blue cheese and zippy lemon zest make a tasty filling for green olives in this simple yet classy hors d’oeuvre.
Blue Cheese-Stuffed Olives Prep Time:
10 mins
Ingredients 8 oz. (225g) blue cheese, crumbled 1 tsp. fresh lemon zest 1
⁄2 tsp. freshly ground black pepper
4 TB. heavy cream 48 large green olives, pitted
Cook Time:
none
Yield:
48 olives
1 2 3
Use a fork to vigorously mix until a creamy consistency forms.
4
Pipe filling into green olives. Serve on toothpicks or in a small serving bowl.
In a small mixing bowl, combine blue cheese, lemon zest, black pepper, and heavy cream.
Transfer mixture to a pastry bag fitted with a medium tip. (Alternately, you can cut a small corner out of a small plastic bag and use it as a pastry bag.)
Serving Size:
6 olives
Olives with blue cheese can make for a salty combo. To avoid this, soak olives in cold water for 30 minutes before filling.
Variation: Replace blue cheese filling with a whole Marcona almond to make Marcona Almond—Stuffed Olives.
Nutrition per Serving 80% Protein 15% Fat
5% 1.8:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
158
14g
6g
3g
1g
2g
