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Gorgonzola-Thyme-Stuffed Olives


Delicious Gorgonzola-Thyme-Stuffed Olives are the perfect appetizer to share.

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  • 3 ounces gorgonzola cheese or other blue cheese, crumbled
  • 2 ounces cream cheese, softened
  • 2 teaspoons snipped fresh thyme
  • 1/2 teaspoon black pepper
  • 40 pitted whole green olives


Servings 40
Preparation time 25mins
Cooking time 25mins
Adapted from


Step 1

In a medium mixing bowl beat gorgonzola cheese and cream cheese with an electric mixer on medium speed until creamy. Stir in thyme and pepper.

Spoon cheese mixture into a pastry bag fitting with a small plain round tip. Pipe the cheese mixture into each olive. Spoon olives into glass container.

Make-Ahead Directions:
Store olives in the refrigerator for up to 7 days. To serve, let stand at room temperature for 1 hour.


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