Best Blue Cheese Stuffed Olives Recipes

BLUE CHEESE-STUFFED OLIVES MARTINI

Steps:

• Stuff the olives with the blue cheese.
• Add the vermouth to a martini glass and swirl to coat the glass. Freeze the glass until chilled, about 10 minutes.
• When ready to serve, add the vodka to a cocktail shaker filled with ice and shake well. Strain the vodka into the prepared martini glass and garnish with the olives.

BLUE-CHEESE-STUFFED OLIVES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat cheese until fluffy, adding a little heavy cream if cheese is stiff. Transfer blue cheese to a pastry bag fitted with a plain round tip. Pipe 1/2 teaspoon blue cheese into each olive. May be stored in an airtight container, refrigerated, up to 1 day.

BAKED BLUE CHEESE STUFFED COLOSSAL BLACK OLIVES

Steps:

• Filling -- Just mix the cheeses, garlic, shallot, red pepper, and black pepper. No salt needed as the cheese and olives provide enough salty flavor. Mix well breaking up the bleu cheese and make sure that the filling is creamy.
• Stuffing -- You can use a pastry bag, but I personally use a small ziplock or plastic baggie. Then cut a tip off of one of the corners, squeeze the bag, and stuff the olives.
• Walnuts -- You can sometimes find them chopped, but if not, just use a small food processor or you can chop them by hand. You want them fine chopped.
• After you have stuffed the olives. I dip the two ends with the cheese into the ground nuts to give a little crunch.
• Skewers -- Before I skewer them I let the olives chill after stuffing. Then, depending on what size skewer you use, add as many olives as you want. I prefer to use the small skewers and add 3 olives per skewer for a nice bite size appetizer.
• Heat them up, either in the microwave (1-2 minutes on 60% power) or in the oven, 350 for about 5-7 minutes. Just until warm and the cheese is heated through.
• ENJOY!

FRIED GREEN OLIVES STUFFED WITH BLUE CHEESE

Steps:

• Roll small amount of cheese into log shape narrow enough to stuff into 1 pitted olive; stuff olive with cheese. Repeat with remaining olives and cheese. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350°F. Roll stuffed olives in flour, then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain. Serve hot.

VODKA MARTINIS WITH BLUE CHEESE STUFFED OLIVES

Steps:

• Fill martini glasses with ice water; set aside. Stuff each olive with cheese. Skewer 2 or 3 olives onto cocktail picks; set aside.
• Fill a martini shaker halfway with ice. Add 3 ounces vodka to shaker. Shake 30 times.
• Dump ice water out of glasses, and spray glasses with vermouth. Fill with chilled vodka. Garnish with olives. Serve immediately.

BLUE CHEESE STUFFED OLIVES

Steps:

• 1. In a mixing bowl, combine blue cheese and cream cheese together using the back of a spoon. When nicely blended, add heavy cream and stir until well incorporated.
• 2. Using a cocktail pick, remove pimento peppers and set them aside for other recipes (*see footnote).
• 3. Fill up a piping bag or a thick re-sealable plastic bag with cheese mixture. Cut off a very small corner and gently squeeze until the olives are stuffed.
• 4. Footnote: Use these pimentos to make my Pimento Cheese Sandwich recipe.
• 5. To view this recipe on YouTube, click on this link >>>> https://youtu.be/EcKrh7Qveac

FILTHY DIRTY MARTINI WITH BLUE CHEESE-STUFFED OLIVES

Steps:

• Fill a cocktail shaker with a handful of ice. Add the vodka, olive brine and vermouth. Shake what your mama gave you. Pour into two chilled martini glasses.
• Stuff each olive with a small piece of blue cheese. Thread the stuffed olives onto two toothpicks and place in the martini glasses.

BLUE (BLEU) CHEESE STUFFED OLIVES

Steps:

• Preheat the oven to 350 degrees F.
• Place the almonds in a small baking sheet and lightly season with Essence.
• Roast until fragrant and light golden in color, about 6 minutes. Remove from the oven and let cool slightly.
• Drain the olives, reserving the brine.
• Form 1/2 teaspoon of blue cheese around each almond sliver and stuff each into an olive.
• Return the olives to their jar, layering with the garlic and peppercorns. Pour the reserved brine over the olives to completely cover. Tightly cover and shake well.
• Let marinate refrigerated and sealed for at least 2 days.

FRIED GREEN OLIVES STUFFED WITH BLUE CHEESE

Steps:

• Roll small amount of cheese into log shape narrow enough to stuff into 1 pitted olive; stuff olive with cheese. Repeat with remaining olives and cheese.
• Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350 degrees F. Roll stuffed olives in flour, then egg, then in breadcrumbs to coat.
• Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain. Serve hot.