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Cheese-Stuffed Olives

Cheese-Stuffed Olives
Serves 4
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.
  1. 2 ounces fresh goat cheese, room temperature
  2. 2 tablespoons grated Manchego cheese
  3. 1 tablespoon chopped fresh thyme, plus 3 whole sprigs
  4. 1 lemon, zested, plus 1 teaspoon lemon juice
  5. 1 clove garlic, pressed
  6. Sea salt, to taste
  7. Freshly ground black pepper, to taste
  8. 25 to 30 large green olives, pitted
  9. Pinch red pepper flakes
  10. ¼ cup extra-virgin olive oil
  11. ¼ cup grapeseed oil
  1. 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.
culture: the word on cheese https://culturecheesemag.com/
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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