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Cheese-Stuffed Olives

olives stuffed with fresh goat cheese, manchego, and herbs

Cheese-Stuffed Olives

Stuffed olives are a crowd pleaser that fit many diets. Our version is gussied up with a seasoned two-cheese blend and tossed in a bright, herbal marinade. The raw garlic in the mix can be too bold for some, so omit it if you’re sensitive to the flavor.
Servings 4


  • 2 ounces fresh goat cheese room temperature
  • 2 tablespoons grated Manchego cheese
  • 1 tablespoon chopped fresh thyme plus 3 whole sprigs
  • 1 lemon zested, plus 1 teaspoon lemon juice
  • 1 clove garlic pressed
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 25 to 30 large green olives pitted
  • Pinch red pepper flakes
  • ¼ cup extra-virgin olive oil
  • ¼ cup grapeseed oil


  • Combine goat cheese, Manchego, chopped thyme, lemon juice, garlic (if using), salt, and pepper in a medium bowl and stir until well blended. Transfer mixture to a pastry bag or a plastic bag with a corner snipped off. Pipe mixture into olives.
Photography by Nina Gallant, Styling by Monica Mariano

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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