Cheese Stuffed Olives

Cheese Stuffed Olives are an elegant appetizer that will add a level of sophistication to any table. Buttery Castelvetrano olives are paired with rich Boursin cheese and savory herbs in a recipe that takes just 10 minutes to prepare. Serve these olives as part of a charcuterie board or with wine for the perfect date night spread.

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Why you’ll love this recipe

• No complicated steps: Make this recipe when you need a stress-free appetizer. No cooking or finicky steps are necessary!
• Savory and buttery: The flavors complement each other unbelievably well for such a simple recipe. Everyone who tries this recipe always asks for the recipe!
• Versatile: Enjoy cheese stuffed olives as a stand-alone snack, a mouthwatering appetizer, or as part of a charcuterie board. The options never end!
• Easy to customize: You can easily make this recipe your own by experimenting with different olive varieties, trying blue cheese, or switching up the seasonings.

Watch how to make these Cheese Stuffed Olives

Crowd-pleasing cheese stuffed olives

I am head over heels for simple recipes that present themselves in a refined way. Cheese stuffed olives are all of that and more, much like whipped Brie cheese spread. This versatile appetizer brings the flavors of the Mediterranean straight to your home kitchen.

In this particular recipe, creamy Boursin cheese is stuffed into Castelvetrano olives and seasoned with lemon zest, sumac, and fresh thyme, creating a perfect balance of flavors and a presentation that will turn heads.

Enjoy this recipe by itself with your favorite glass of wine, or serve it as an appetizer before a main course, like creamy Tuscan chicken meatballs or Italian stuffed bell peppers. If you want to make the olives part of a spread, I suggest arranging them with a platter of crackers, crusty bread, and fresh cheese.

Ingredient & substitutions

• Castelvetrano olives: These bright green, buttery olives provide the perfect base for stuffing with cheese. If you can’t find them, use Picholine, Cerignola, Manzilla, Kalamata, or Liguria olives.
• Boursin cheese: Everyone’s favorite! Boursin adds a creamy, herbaceous, and rich flavor. Replace it with herbed cream cheese if Boursin is unavailable.
• Lemon: Adds a refreshing citrus flavor and zestiness. You can also use lime zest as an alternative.
• Olive oil: The main component for marinating, providing a rich flavor and texture. Make sure to use quality extra-virgin olive oil for the best results.
• Sumac: I love to add a touch of sumac for a bright, tangy flavor profile, but it is optional. You can omit it or replace it with a pinch of lemon zest for a similar effect.
• Fresh thyme: Adds an earthy, slightly minty taste. Rosemary or oregano will also work.

How to make cheese stuffed olives

1. Prepare the ingredients: Before starting the recipe, ensure the olives are pitted and the Boursin cheese is at room temperature. This will make it easier to work with.
2. Pipe the cheese: The easiest way to stuff olives is by piping the cheese in. Fill a piping bag with the Boursin cheese, then carefully squeeze it into the olives.
3. Season the olives: Place the olives in a shallow bowl, then zest a lemon over them and add a drizzle of olive oil. Lastly, add a dash of sumac, fresh thyme, and any other seasonings you’re using.
4. Toss the ingredients: Gently toss everything together to evenly distribute the seasonings. Serve cheese stuffed olives as a standalone dish or as part of a spread.

Serving suggestions

Enjoy your cheese stuffed olives alongside other elegant appetizers and snacks like these:

• As part of a Russian charcuterie board or antipasto platter.
• With Spanish tomato bread or your favorite crackers.
• Skewered with cherry tomatoes and fresh basil for a colorful appetizer.
• Alongside dips like baba ganoush, hummus, and tzatziki.

Frequently asked questions

Storage & reheating

If you have leftovers or want to prepare the stuffed olives in advance, follow these storage tips:

• Fridge: You can store extra cheese stuffed olives in an airtight container for up to a week in the refrigerator.
• Freezer: I don’t recommend freezing olives stuffed with cheese since the texture will change too much after they thaw.
• Prep ahead: To save time, the olives be prepared up to a few days in advance. Just keep them in the fridge in a container with the olive oil and the fixings until you are ready to serve them.

Variations

• Spicy: Add crushed red pepper flakes or finely diced jalapeños to the cheese mixture for a spicy option.
• Pesto stuffed: Combine the cheese with store-bought or homemade basil pesto.
• Sun-dried tomato: Replace the cheese with sun-dried tomatoes for a tangy twist.
• Blue cheese: For a bold flavor, try stuffing the olives with crumbled blue cheese.
• Garlic and herb: Mix roasted garlic and fresh herbs with the cheese before stuffing the olives.
• Prosciutto wrapped: Wrap the cheese stuffed olives in thinly sliced prosciutto.

Top tips

• Use a piping bag: Remember to use a piping bag or freezer bag with the corner cut off to make stuffing the olives easier and less messy.
• Marinate before serving: Marinate the olives for at least an hour to enhance the flavors before serving them.
• Opt for quality ingredients: Since this recipe is so simple, it’s crucial to use high-quality extra-virgin olive oil, fresh herbs, and plump olives for the best results.
• Gently toss the olives: Avoid breaking open the olives by being gentle as you toss them in the olive oil marinade.

Looking for more appetizer recipes?

If you enjoyed this cheese stuffed olives recipe, be sure to check out some more of my favorite appetizers like these:

• Whipped Feta Lemon Dip
• Brie with Fig Jam, Almonds, and Berries
• Marinated Herbed Goat Cheese Balls
• Herbed Butter Board

If you try these Cheese Stuffed Olives, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!