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Blue-Cheese-Stuffed Olives

Serve these simple stuffed olives at your next party for a guaranteed crowd pleaser. Also try: Goat-Cheese-Stuffed Dates, Stravecchio Frico

  • Yield: Makes 24
Blue-Cheese-Stuffed Olives

Source: The Martha Stewart Show, November 2009


  • 3/4 cup Rogue Oregon blue cheese
  • Heavy cream, if necessary
  • 24 large green olives, pitted


  1. In the bowl of an electric mixer fitted with the paddle attachment, beat cheese until fluffy, adding a little heavy cream if cheese is stiff. Transfer blue cheese to a pastry bag fitted with a plain round tip. Pipe 1/2 teaspoon blue cheese into each olive. May be stored in an airtight container, refrigerated, up to 1 day.

Reviews (1)

  • RobynzEgg 24 Aug, 2013

    This recipe has never let me down. I have made it for parties and for family, and it has always been enjoyed by others. This is easy to make and assemble. The finished product looks so nice on decorative trays, dishes or bowls.

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