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Stuffed Olives

These stuffed olives are small, savory bites that transform simple briny snacks into meditative, handcrafted treats. Carefully filled with a creamy mixture of cheese, herbs, and nuts, they offer a delightful contrast of textures and flavors, with a final appearance of plump, neatly filled olives perfect for sharing or savoring alone.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8
Course: Main Course
Cuisine: Mediterranean
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 20 pieces green manzanilla olives pitted and drained
  • 4 oz cream cheese softened at room temperature
  • 2 tbsp chopped fresh herbs parsley or dill
  • 1 clove garlic minced
  • 1 tsp lemon zest freshly grated
  • 1 oz roasted almonds chopped
  • 1 small anchovy fillet optional, mashed

Equipment

  • Small piping bag or teaspoon
  • Toothpicks
  • Sharp paring knife
  • Small bowl

Method
 

  1. Gather all your ingredients and tools, including a small piping bag or teaspoon, toothpicks, a paring knife, and a small bowl for mixing.
  2. Drain the olives and pat them dry with a paper towel to remove excess brine, which helps the filling stay neat and secure.
  3. In the small bowl, combine the softened cream cheese with the chopped herbs, minced garlic, lemon zest, and chopped almonds. Mix until smooth and evenly blended, about 2 minutes.
  4. Fill your piping bag or use a teaspoon to carefully pipe or spoon the cheese mixture into each olive, aiming for a small, rounded mound on top without overstuffing.
  5. If using larger olives, insert a toothpick to help secure the filling and keep it tidy during assembly.
  6. For extra flavor and visual appeal, press a small almond or a tiny mashed anchovy into the top of each stuffed olive, pressing gently to secure.
  7. Arrange the stuffed olives on a serving platter and let them sit at room temperature for about 10 minutes to allow flavors to meld and the filling to set slightly.
  8. Garnish with a sprinkle of fresh herbs or a drizzle of olive oil if desired, and serve with small forks or cocktail picks for easy sharing.

Notes

Ensure you pat the olives dry thoroughly to prevent filling from slipping out. For a smoother filling, soften the cream cheese at room temperature before mixing. Rest the olives at room temperature for 10 minutes before serving to help flavors meld and fillings set.