Gorgonzola Stuffed Olives

After an afternoon of beagling with the Ardrossan Beagles we end with a tea. While tea is served there is also food and libations.

At a recent joint hunt with the Tewksbury Foot Bassets from Bedminster, New Jersey, I signed up to bring ‘stuffed olives’ for the tea. The easy way out would have been to buy a jar of pimento stuffed olives and transfer them to a bowl or plate. But I saw this as an opportunity to make a simple hors d’oeuvre. 

Blue cheese is one of my favorite cheeses and it makes a perfect filing for an olive. To get it to the right consistency for piping into the olive it is best mixed with cream cheese. For this recipe I used mild crumbled Gorgonzola but any blue cheese will work – mild or intense. Mix it in a food processor to ensure it’s smooth. Then transfer it to a pastry bag or sturdy plastic bag (such as a ziplock bag) and pipe it into each olive. 

I used pitted gigante green olives packed in oil from the cheese and antipasto section at Wegmans. You could also use Mezzetta’s Pitted Italian Castelvetrano Olives (packed in water – also available at Wegmans) or any other large green pitted olive. While I have pitted many olives, I would recommend not doing this yourself as the olives may not keep their shape (at least that’s been my experience). Before stuffing the olives, be sure to drain them in a colander. 

I served these olives as part of the spread for our post-beagling tea, they would also be a great garnish to a gin or vodka martini. These would be a great addition to a bar at a holiday gathering or a lovely host gift as well.

Want to learn more about beagling? Check out my Boursin Stuffed Red Peppers post.

Gorgonzola Stuffed Olives

Print Recipe Pin Recipe

Course Appetizer

Servings 30 olives

Ingredients

  

• 30 large green olives pitted
• 2 ounces crumbled Gorgonzola or other blue cheese
• 1-1/2 ounces cream cheese
• 1 teaspoon snipped fresh chives

Instructions

 

• Drain olives in a small colander and set aside.
• In the bowl of a small food processor, mix Gorgonzola and cream cheese until smooth. Scraping down the sides of the bowl as needed.
• Add chives and pulse a few times until mixed.
• Transfer the cheese mixture to a pastry bag or ziplock bag. Snip off the end – start small and cut more if the cheese isn’t easily coming out.
• Pipe cheese into each olive.
• Serve immediately or refrigerate, covered, for up to a day.

Notes

* While I have pitted many olives, I would recommend not doing this yourself as the olives may not keep their shape (at least that’s been my experience).