CAN I USE BLACK OLIVES?

While black olives can be used, large green olives are recommended for this recipe because of their firm texture and slightly tangy flavor, which pairs perfectly with the creamy cheese filling.

WHAT IS THE BEST WAY TO SOFTEN CREAM CHEESE?

Leave the cream cheese at room temperature for about 15–20 minutes before mixing.

WHAT HERBS WORK BEST FOR THE OLIVE OIL DRESSING?

Fresh parsley, dill, rosemary, or thyme work beautifully in the dressing. Or use your favorite herbs.

ARE THESE OLIVE SPICY?

The level of spice depends on your sweet chilli sauce. Most have a mild kick, but you can choose a spicier variety if you love heat or add a pinch of chili flakes to the cheese mixture.

STUFFED OLIVES WITH CREAM CHEESE AND SWEET CHILLI

Description

Stuffed olives with cream cheese and sweet chilli sauce are creamy, zesty, and loaded with flavor. The cheese-stuffed olives look stunning on a charcuterie board, but they’re just as delightful served on their own. With the perfect balance of sweet, spicy, and tangy, they’ll have everyone coming back for more.

Ingredients

Units Scale

1 jar large green olives (look for ones with big holes in the middle!)
1/3 cup smooth cream cheese
2 tablespoons sweet chilli sauce
1 teaspoon lemon zest

For the Olive Oil Dressing

Zest of 1 lemon
2 tablespoons lemon juice
1 clove garlic, thinly sliced
Fresh herbs (parsley or dill work well)
1/2 teaspoon chilli flakes
Cracked black pepper, to taste

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Instructions

Prepare the Cheese Mixture:
On a side plate or shallow bowl, mix the cream cheese, sweet chili sauce, and lemon zest until smooth. For an extra kick, add a dash of cracked black pepper.

Pipe:
Transfer the cheese mixture to a piping bag fitted with a small nozzle. If you don’t have a piping bag, a resealable plastic bag with the tip cut-off works just as well.

Stuff Those Olives:
Gently pipe the cheese filling into each large green olive, ensuring the centers are completely filled. This part is oddly satisfying!

Whip Up the Dressing:
In a small bowl, combine the olive oil, lemon juice, garlic slices, herbs, lemon zest, chili flakes, and cracked black pepper.

Plate and Dress:
Arrange the stuffed olives on a serving dish. Drizzle the olive oil dressing over the top for an extra burst of flavor.

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Notes

Choose Large Olives: For this recipe, opt for large green olives that are already de-pitted. The bigger the holes, the easier they are to fill with that delicious cheese mixture!

Soft Cheese is Key: Ensure your cream cheese is soft before mixing. Let it sit at room temperature for about 15–20 minutes. This makes it much easier to combine with the sweet chilli sauce and pipe into the olives.

Use a Piping Bag for Precision: A piping bag (or a resealable plastic bag with the tip snipped off) is the easiest way to fill the olives neatly. This helps get the filling right into the center of each olive without making a mess.

Wipe the Edges: If any cream cheese overflows while stuffing the olives, use a clean paper towel to gently wipe the edges for a polished, mess-free look. Chill Before Serving: Once stuffed, refrigerate the olives for at least 30 minutes. This is optional but it does help the flavors meld together and keeps the cream cheese filling firm and refreshing.

Chill Before Serving: Once stuffed, refrigerate the olives for at least 30 minutes. This is optional but it does help the flavors meld together and keeps the cream cheese filling firm and refreshing.

Don’t Skip the Dressing: The olive oil dressing is a game-changer! Drizzle it over the stuffed olives for a bright, zesty finish that complements the creamy filling beautifully.

Category: Appetizer, Snack
Method: No-Bake
Cuisine: American