- 3/4 cup Rogue Oregon blue cheese
- Heavy cream, if necessary
- 24 large green olives, pitted
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.
SourceThe Martha Stewart Show, November 2009