Stuffed Olives

There are few things I love more than a really good martini, and in my opinion, the garnish is just as important as the cocktail itself! Especially when we’re talking about stuffed olives.

Sure, you can buy pre-stuffed olives at the grocery store, but making them at home is surprisingly easy and SO much better. Plus, you can get creative with the fillings!

My three favorite ways to make stuffed olives is with blue cheese, feta, or Boursin. Each one follows the same basic recipe, with optional zesty and herby additions to jazz them up even more if you want.

Serve them as a snack, a martini pairing, or bring them to a party and watch everyone hover around the bowl. And yes, they make a great gift. Pour them into a mason jar with some of the marinade, tie on a tag, and voilà — you just became the friend who brings the good stuff.

The Best Olives for Stuffing

First things first, let’s talk olives. Not all olives are created equal, especially when it comes to stuffing them!

I recommend using large, firm, pitted green olives, preferably Castelvetrano. You want something large enough to hold a generous amount of cheese without falling apart. Look for olives that are already pitted but not stuffed.

How to Stuff Olives Without Making a Mess

If you don’t have official piping bags, my favorite trick is to use a zip-top bag with one corner snipped off. Just make sure your filling is soft enough to pipe but still thick enough to hold its shape.

If you’re working with a crumbly cheese like feta, blending it first makes all the difference. 

How to Serve Stuffed Olives

Of course, these are incredible in a dirty martini, but don’t limit yourself to cocktails! I love serving a variety of stuffed olives in small bowls or arranged on a platter with cocktail picks. It’s such an easy appetizer for a dinner party, holiday gathering, or martini night.

Can You Make Stuffed Olives Ahead of Time?

Absolutely! In fact, I recommend making them a few hours before serving so the fillings have time to firm up and the flavors can come together.

Store the stuffed olives in an airtight container in the refrigerator. For the best texture and freshness, I recommend enjoying the feta and Boursin versions within 1–2 days. Keep them refrigerated until serving and don’t leave them at room temperature for more than 2 hours.

Tips for Making the Best Stuffed Olives

• Don’t overdo the liquid! When adding gin, vermouth, or olive brine to the cheese, start small. You want a creamy, pipeable consistency, not a runny filling that slips right out of the olives.
• Use good-quality olives. Since the olives are the star of the show, this is one ingredient worth splurging on.
• Also use good-quality cheese. I always opt for a fresh block of feta over the crumbled and packaged kind for stuffing olives.
• You can use the brine from the olives that you’re stuffing, or you can make your own homemade olive brine ahead of time before stuff them!

Stuffed Olive Variations

• Choose Your Spirit: I love making stuffed olives with a splash of liquor in the cheese mixture. I usually either use a London Dry Gin like Luxardo or Dry Vermouth to enhance the martini vibe. Vodka would also work.
• Choose your cheese:
  • Blue cheese: The classic way to stuff olives is with blue cheese. I love Point Reyes, but your favorite blue cheese will work.
  • Feta: I prefer a fresh block of feta instead of crumbled feta because the consistency of a block is a bit softer and easier to blend with the other ingredients. However, using crumbled feta works, too! Feta also lends itself well to other additions I might not add to stronger cheeses like blue or Boursin. I like adding lemon zest, thyme, garlic, and olive oil, but that’s totally optional.
  • Boursin: Boursin is already a super soft and creamy cheese, so it’s perfect for piping into an olive.
  • Goat cheese: Plain or herbed goat cheese is also the perfect cheese for stuffing olives because it’s smooth and creamy and tangy and holds up to other strong flavors.