Cheese Stuffed Olives Recipe - Allrecipes.com
  • READY IN 45 mins

Cheese Stuffed Olives

Recipe by  

"Will definitely impress others! To fill the olives, use a pastry bag or plastic baggie with the corner cut out. What works best is a cookie press. Also, you can use bottled roasted garlic, but I like to make my own."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    45 mins
  • READY IN

    45 mins

Directions

  1. Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and salt and pepper into a food processor; pulse until smooth and well blended. Spoon filling into a cookie press or pastry bag (a plastic baggie with the corner cut out will also work), and fill olives.
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Reviews More Reviews

Dec 03, 2006

Great olives but way too fussy for an appetizer. What I ended up doing is stuffing the olives with crushed garlic mixed with fresh chopped thyme (dry would work too) and softened cream cheese. I imagine some of the flavored cream cheeses would work too...possibly salmon-flavored cheese stuffed olives? But still a good basic recipe that you can build upon.

 
Jul 02, 2005

The olives are very tasty but WAY too much work for what you get ... after mixing and filling two cans of black olives, I only had a little bowl of appetizer for my guests and it took me almost an hour to do.

 

9 Ratings

Dec 29, 2008

if you like green olives you will love this. Everyone thought they were very yummy. I thought they were very easy to make and I will be making them again.

 
Jul 22, 2006

I questioned whether to use a whole bulb of garlic, and ended up using just 1 clove of garlic, which seemed to work perfectly for the amount of filling.

 
Dec 05, 2011

I recently made these at Thanksgiving this past year, they were AWESOME. It wasn't hard at all and filling the olives was very simple. I acuttaly doubled the cheese mixture which doubled as an awesome cheese spread.

 

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Nutrition

  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 27.5 g
  • 42%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 2490 mg
  • 100%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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