stuffed olives

Stuffed Olives Three Ways

Olives stuffed with three different fillings. Quick, easy, tasty appetizers.


Stuffed Olives Three Ways

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If there’s one appetizer I think I could eat with pretty much every meal, it would be olives. Some people aren’t into them, and that’s cool, but for me their briny saltiness is just the bee’s knees… or, I guess, the olive’s pimento.

Speaking of pimentos, that’s what’s stuffed inside of probably 99% of olives these days. While pimentos are okay, they are very far from my favorite when it comes to stuffings for olives. My two absolute favorite stuffings are pickled garlic and jalapenos.

And you can find olives in the store these days stuffed with both of these things. Here’s the problem though. First, they jack up the price. You’d think they were stuffing these things with gold or something. Second, most stuffed olives in the store are wussy. They have a tiny sliver of garlic or a fleck of jalapeno.

That’s not my style. So I decided to do some of my own olive stuffing a few weeks ago and they turned out awesome.


Stuffed Olives Three Ways

Olives stuffed with three different fillings. Quick, easy, tasty appetizers.
4.50 from 2 votes
Prep Time 15 mins
Cook Time 2 mins
Total Time 20 mins
Course Appetizers, Side Dishes, Snack Time
Cuisine American
Servings 10 servings
Yield 50 olives


  • 50 green olives pitted
  • 6 ounces goat cheese
  • 2 tbsp fresh herbs
  • 1 teas fresh black pepper
  • Pickled garlic 1 clove per 4 olives
  • Pickled jalapenos 1 slice per 2 olives


  • Mix fresh herbs with goat cheese and fresh cracked pepper.
  • Slice garlic cloves into quarters and jalapeno slices into halves.
  • Using fingers, stuff olives with goat cheese mixture until it’s full.  For garlic/jalapeno, add  a tiny amount of goat cheese and then press in the filling.
  • Serve them up!


Calories: 74kcalCarbohydrates: 1gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 375mgPotassium: 17mgFiber: 1gSugar: 0.3gVitamin A: 322IUVitamin C: 1mgCalcium: 35mgIron: 0.5mg
Keyword Stuffed Recipes

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The Fixins

Obviously, you don’t have to make 50 olives to do this recipe. The nice thing about it is that you can pretty much customize the amounts down to the exact number of olives you need.

Besides using large chunks of garlic and jalapeno for my olives, I also did some with an herbed goat cheese. I used some of the goat cheese with the jalapeno and garlic olives as well. So goat cheese was in every variety. And there’s nothing wrong with that.

Some good flavors…

The Olives

When it comes to picking olives for stuffing, I like the green kind. Ideally, if your grocery store has a well-stocked olive bar you should be able to find some green olives that are pitted, but not stuffed with anything. If not there though, you can usually find a jar of them.

It doesn’t matter if they have herbs or spices with them, just make sure they are pretty good sized and pitted.

Mine had a Greek style pickling, but it doesn’t matter. You can use whatever you can find.

Get the big ones!

For the cheese filling, I just chopped up a few tablespoons of fresh herbs and mixed it with my goat cheese along with a good amount of fresh pepper.

Not only is it a great filling, but it works well in the jalapeno and garlic olives also.

herbed cheese

The Garlic

The key about the garlic is that you don’t want to use fresh garlic. That would be a bad idea.

You should be able to find pickled garlic though in your olive bar also. These are whole cloves and the pickling just takes off some of the bite. They are more mellow, but still pack plenty of garlic flavor.

I quartered my cloves and used one quarter per olive.

garlic sliced
Quartered cloves.

The Jalapenos

As far as jalapenos go, any pickled jalapeno will work.

Half a jalapeno slice per olive should do the trick. You’ll have some of the jalapeno sticking out of the olive, but that’s fine. It acts as a warning for all those trying them!

diced jalapeno

Filling the olives

I wish there were an elegant way to stuff an olive, but it’s pretty much a hands and fingers job.

I thought about using a pastry bag with a fine tip and I think I might try that if I did them again, but fingers work just fine.

Just get some of the goat cheese mixture on your finger tips and work it into the olive until it’s coming out the other end. If you’re doing the garlic or jalapeno variety, I just put a tiny amount of goat cheese in the olive and then pressed in the stuffing.

Worked like a charm!

Fingers work best…

These are kind of messy and maybe not the prettiest things in the world, but the flavors are awesome. They’re really ramped up over the store varieties.

Really stuffed.

I used some pretty standard olive stuffings for these. I’d be curious if you guys have any ideas for other stuffings that might work in an olive.

Leave a comment if you have a good olive stuffing idea!

15 Responses to “Stuffed Olives Three Ways” Leave a comment

  1. I LOVE olives!!! When I visited Greece a few years ago, I swore that I would eat them at every meal……and I did! It was absolute bliss. :)

    This looks fabulous–especially the spicy jalapenos!! I really like my olives stuffed with crunchy roasted almonds, roasted garlic, and peppadew peppers, too (not all together, though now I think about it, that combo might be tasty).

  2. Love the ones that I get at the olive bar on lunch that are stuffed with Bleu Cheese. Work also carries Feta ones as well as Garlic ones. I like to get the garlic ones and alternate eating them with the Bleu Cheese ones… takes the tang out of the Bleu Cheese :)

  3. I love blue cheese, too…but I also like marconi almonds as an olive stuffing. There is something about the nutty crunch mixed with the olives. I'll have to try garlic…I love garlic in pretty much anything. :)

  4. Okay, I'm a dork to re-post a different comment, but I just figured out this week how great the Goya olives are. I only mention it because if you buy jarred, pitted olives in the "olives" section of most markets, the prices are borderline insane. However, this week I ventured over to the Hispanic foods section (i.e. Goya, Goya and more Goya…plus some others) and the olives were less than half price ($1.98 for a jar vs. over $6 for a jar at my SuperTarget) and when I used them at home, I thought the quality was pretty great. Especially if you are using them for stuffing or in a recipe (where they are just going to be jazzed up, anyhow).
    My recent post Each Day’s Proper Work

  5. giant Goya’s stuffed with gorgonzola cheese and left to soak in a very dry vodka martini straight up, while you sip on another! yes…

  6. The next step in stuffed olives is to deep fry them! We recently had dinner at an Italian restaurant that served them with a chile infused aioli. Holy cow these were good! Your goat cheese/herb stuffed olives would be fantastic deep fried. Apparently just dip them in the traditional way of flour, then egg, then bread crumbs and fry them.

  7. Give anchovies a try! even my friends that would never think of them can’t get enough! I use Castelvetrano olives from Sicily. In the raw they take a month to brine, but worth the effort. Going to try stuffing capers next.

  8. I want to try blue or goat cheese with prosciutto….it will have to be a project some day….dirty vodka martini with two of these babies sounds fabulous! As in absolutely fabulous!

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