Blue Bleu Cheese Stuffed Olives Recipes

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BLUE CHEESE-STUFFED OLIVES MARTINI



Blue Cheese-Stuffed Olives Martini image

Provided by Valerie Bertinelli

Categories     beverage

Time 15m

Yield 1 serving

Number Of Ingredients 4

2 large green olives, pitted
1 teaspoon good-quality blue cheese, such as Roquefort
1 teaspoon dry vermouth
3 ounces vodka (just over 1/3 cup)

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.

BAKED BLUE CHEESE STUFFED COLOSSAL BLACK OLIVES



Baked Blue Cheese Stuffed Colossal Black Olives image

I was so surprised not to find a recipe on here for this. If you like blue cheese stuffed olives ... these are the best. Not hard and cheaper than buying those pre-stuffed ones you get in a jar - these are wonderful. Add 3 olives to each wooden skewer and then bake just until warm and the cheese is heated. They can also be heated right in the microwave. A great appetizer! Serve warm or even room temp, and the best part ... make ahead and just heat up before serving. If you don't like bleu cheese, try gorgonzola as it will work just as well.

Provided by SarasotaCook

Categories     Cheese

Time 20m

Yield 6-24 Skewers, 8-12 serving(s)

Number Of Ingredients 8

2 (15 ounce) cans pitted black colossal olives
3 ounces blue cheese (softened)
3 ounces cream cheese (softened)
2 minced garlic cloves
1 tablespoon grated shallot
1/8 cup walnuts (fine chopped)
1 pinch red pepper flakes
fresh ground black pepper (to taste)

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!

BLUE-CHEESE-STUFFED OLIVES



Blue-Cheese-Stuffed Olives image

Serve these simple stuffed olives at your next party for a guaranteed crowd pleaser. Also try:Goat-Cheese-Stuffed Dates, Stravecchio Frico

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 24

Number Of Ingredients 3

3/4 cup Rogue Oregon blue cheese
Heavy cream, if necessary
24 large green olives, pitted

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.

BLUE (BLEU) CHEESE STUFFED OLIVES



Blue (Bleu) Cheese Stuffed Olives image

Finally I can make my own - and so much better/fresher than store-bought! I prefer them without the almonds....more cheese! Prep time doesn't include 2-day fridge marination time. Courtesy of Emeril.

Provided by Sandi From CA

Categories     Cheese

Time 21m

Yield 24 olives

Number Of Ingredients 6

24 slivered almonds
Emeril's Original Essence
1 (10 ounce) jar large pitted green olives (about 24 olives)
1/4 cup blue cheese
3 garlic cloves, smashed
10 whole black peppercorns

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.

Nutrition Facts : Calories 22.6, Fat 2.2, SaturatedFat 0.5, Cholesterol 1.1, Sodium 203.5, Carbohydrate 0.6, Fiber 0.4, Sugar 0.1, Protein 0.5

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