Stuffed Olives Recipe

Stuffed Olives Recipe hits every salty, savory, herby craving in one juicy bite, perfect for snack boards, parties, or straight-from-the-fridge munching in under 40 minutes. It suits anyone who loves bold Mediterranean flavors and wants an easy appetizer that still feels a little fancy. I started making these for “just one more bite” nights, and they never last more than a few minutes on the table.

Why Stuffed Olives Recipe Is Worth It

Stuffed olives taste rich, briny, and a little luxurious without much effort. You get creamy filling, firm olive texture, and a punch of garlic and herbs in every bite.

You also prep this recipe ahead of time, which saves stress when guests show up hungry. The recipe uses simple pantry ingredients, so you skip last‑minute grocery runs.

These stuffed olives disappeared faster than the chips at my party and everyone asked for the recipe ★★★★★

Ingredients You Need

Olives

• 1 jar large green olives, pitted, about 10 to 12 ounces
  • Choose firm, not mushy, olives so they hold the filling.
  • Spanish Manzanilla or Castelvetrano olives work great for this Stuffed Olives Recipe.
  • Use pre pitted olives to save time and sanity.

Cheese and creamy base

• 4 ounces cream cheese, softened
  • Use full fat for best texture; light cream cheese works but tastes less rich.
• 1 ounce feta cheese, crumbled
  • Use block feta in brine for better flavor than pre crumbled.
• 2 tablespoons grated Parmesan cheese
  • Use real Parmesan, not the green can, for better melting and flavor.
• 1 to 2 tablespoons plain Greek yogurt or sour cream
  • This loosens the filling so it pipes smoothly.

Flavor boosters

• 1 small garlic clove, very finely minced or grated
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh basil or oregano
• 1 teaspoon lemon zest
• 1 to 2 teaspoons lemon juice, to taste
• 1 tablespoon finely chopped roasted red pepper, optional
• 1 tablespoon finely chopped pitted black olives, optional, for extra olive flavor
• 1 pinch red pepper flakes, optional, for heat
• Salt and black pepper, to taste

Optional coating or crunch

• 1 cup panko breadcrumbs, if you want fried or baked stuffed olives
• 1 large egg, beaten
• 2 to 3 tablespoons all purpose flour
• Light olive oil or avocado oil for shallow frying or baking spray for the oven

Pantry shortcuts and notes

• Use jarred roasted red peppers to save time.
• Use pre minced garlic if you feel tired, but fresh garlic gives brighter flavor.
• Use dried herbs if you do not have fresh; use 1 teaspoon dried parsley and 1 teaspoon dried Italian seasoning in that case.

Equipment

• Small mixing bowl
• Fork or small spatula
• Small piping bag or zip top bag with a corner snipped
• Small spoon or cocktail pick
• Paper towels
• Baking sheet or plate for chilling
• Optional: skillet and tongs if you fry, or baking sheet and parchment if you bake

Quick Tips & substitutions

• Pat olives very dry so the filling sticks and any breading stays crisp.
• Taste the filling before you stuff and adjust salt, lemon, and herbs right away.
• Use a zip top bag as a piping bag; snip a tiny corner for better control.
• Swap cream cheese with goat cheese for a tangier Stuffed Olives Recipe.
• Use lactose free cream cheese for a gentler option.
• Skip feta and Parmesan for a milder flavor, or use only feta for a sharper bite.
• Use chopped sun dried tomatoes instead of roasted red peppers for deeper flavor.
• Bake instead of fry for a lighter version; spray lightly with oil for crisp texture.
• Use gluten free breadcrumbs for a gluten free variation.
• Use dairy free cream cheese and skip Parmesan and feta for a vegan style filling.

How to Make Stuffed Olives

Prep the olives

1. Drain the olives and rinse them under cool water to remove extra brine.
2. Spread them on paper towels and pat them very dry, inside and out.
3. Check each olive and make sure the pitted center stays open enough for filling; gently widen tight openings with a small knife tip if needed.

Mix the filling

1. Add cream cheese, feta, and Parmesan to a small bowl.
2. Mash with a fork until the mixture turns smooth and creamy.
3. Add garlic, parsley, basil or oregano, lemon zest, lemon juice, roasted red pepper, black olives, and red pepper flakes if you use them.
4. Stir until everything blends evenly, then taste and season with salt and black pepper.
5. If the filling feels too thick to pipe, stir in Greek yogurt or sour cream a teaspoon at a time until it softens.

Load the piping bag

1. Spoon the cheese mixture into a piping bag or a small zip top bag.
2. Push the filling toward one corner and twist the top to keep it tight.
3. Snip a very small tip off the corner; start tiny so you control the flow.

Stuff the olives

1. Hold one olive with the hole facing up.
2. Insert the piping tip into the center and gently squeeze until the filling reaches the other end and slightly domes at the opening.
3. Wipe any extra filling from the outside with a clean finger or paper towel.
4. Place the stuffed olive on a plate or baking sheet and repeat with the rest.

Chill for best texture

1. Place the tray of stuffed olives in the fridge for at least 20 minutes.
2. This step helps the filling firm up and makes the olives easier to pick up and serve.
3. You can chill them for up to 24 hours before serving, which helps with party prep.

Optional: bread and fry or bake

1. Set up three shallow bowls: flour in one, beaten egg in the second, and panko in the third.
2. Roll each chilled stuffed olive lightly in flour, dip in egg, then coat in panko.
3. For frying: heat a thin layer of oil in a skillet over medium heat, then cook olives for 2 to 3 minutes, turning until golden on all sides.
4. For baking: place breaded olives on a parchment lined sheet, spray lightly with oil, and bake at 400°F for 10 to 12 minutes until crisp and golden.
5. Let them cool for a few minutes before serving so the filling does not burn your mouth.

Recipe Variations

• Gluten free: use gluten free breadcrumbs or skip breading and serve them uncoated.
• Vegan: use dairy free cream cheese, skip Parmesan and feta, and add extra herbs and chopped olives for flavor.
• Low carb: skip breading and frying; serve chilled or lightly warmed.
• Spicy: add extra red pepper flakes or a touch of finely minced jalapeño to the filling.
• Herby: double the fresh parsley and basil and add a pinch of dried thyme.
• Meaty: tuck a tiny piece of salami or turkey pepperoni into the olive before you pipe in the filling.

Ways to Serve Stuffed Olives

• Add to a snack board with nuts, sliced veggies, and crackers.
• Serve in a small bowl with toothpicks as a quick appetizer.
• Pack a few in lunch boxes with cheese cubes and whole grain crackers.
• Use as a topping for simple pasta salads or grain bowls.
• Serve alongside hummus and pita for a Mediterranean style spread.

Storage Success

Store leftover stuffed olives in an airtight container in the fridge. Keep them in a single layer if possible so they do not squash each other. Enjoy unbreaded stuffed olives within 3 to 4 days for best flavor and texture. Eat fried or baked breaded olives within 2 days and reheat them in a hot skillet or air fryer so they turn crisp again.

Adaly Kandice

Stuffed Olives Recipe

Stuffed Olives are a savory bite-sized appetizer made with briny olives filled with a creamy, herbed cheese mixture—perfect for entertaining or snacking.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 24

Course: Appetizer

Cuisine: American

Ingredients

  

• 24 large green olives, pitted
• 4 ounces cream cheese, softened
• 1/4 cup crumbled feta cheese
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chives
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt

Instructions

 

1. In a small bowl, combine the softened cream cheese, crumbled feta, olive oil, parsley, chives, garlic powder, black pepper, and salt (if using). Mix until smooth and well blended.
2. Transfer the cheese mixture to a small piping bag or a resealable plastic bag with a tiny corner snipped off.
3. Gently pipe the cheese filling into each pitted olive, filling the center completely and wiping off any excess from the outside.
4. Arrange the stuffed olives on a serving plate. Refrigerate for at least 30 minutes to allow the flavors to meld before serving, if time allows.
5. Serve chilled or at cool room temperature as a bite-sized appetizer.

Notes

Nutrition Information
Approximate per 1 stuffed olive: 45 calories; fat 4 g; saturated fat 2 g; carbohydrates 1 g; fiber 0 g; sugars 0 g; protein 1 g; sodium 190 mg. Values will vary based on brands, exact olive size, and portion size.