Stuffed Olives
HB-15453 · Hand-built original · Mediterranean
Large green olives piped full of a sun-dried tomato, parmesan and cream cheese filling seasoned with garlic, paprika and Italian herbs.
MediterraneanAppetizerVegetarianGluten-freeEgg-freeLow-Sodium
Main ingredient: olives
Pairs well with: pita, greek salad, hummus, tzatziki
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 (16 oz) jar large green olives, pitted (about 20 olives)
- 1/2 cup cream cheese, softened
- 1/4 cup finely chopped sun-dried tomatoes, packed in oil
- 1/4 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Extra virgin olive oil, for drizzling
Method
- Drain the jar of large green olives and pat the olives dry so the creamy filling will grip inside each cavity.
- Beat the softened cream cheese in a bowl until it is smooth enough to pipe into the olives.
- Fold the finely chopped sun-dried tomatoes and grated parmesan through the cream cheese for the olive stuffing.
- Season the cheese mixture with the garlic powder, paprika, Italian seasoning, black pepper and red pepper flakes, mixing until the spices are evenly distributed.
- Spoon the filling into a small piping bag or a zip bag with one corner snipped off, and pipe the sun-dried tomato cheese into the cavity of every olive.
- Arrange the stuffed olives on a serving plate and drizzle a little extra virgin olive oil over the filled olives just before serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).