You can stuff olives with just about anything- pimentos, garlic, blue cheese, mozzarella etc.- and they can even be fried too. But these stuffed olives don’t play around. These olives are stuffed with a simple and straightforward mixture of garlic, parsley, breadcrumbs and olive oil and are served straight out of the fridge or at room temperature. As a bonus, these can be made up to two days in advance so you aren’t scrambling around the day of the party to get these done. Plus, they get better the longer they sit!
Servings: ~24 olives
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
- 2 cups Queen-sized Spanish or green olives, pitted (about 1 jar)
- 1 cup Italian flat-leaf parsley, chopped
- 2 cloves garlic, peeled and chopped
- 1/4 cup unseasoned breadcrumbs
- 1/2 teaspoon pepper
- 1/3 cup olive oil
In a blender, add garlic, parsley and pepper and pulse to combine. Add the breadcrumbs and olive oil and pulse until the mixture forms a smooth green paste.
Scoop out the paste into a Ziploc bag and seal the bag. Using a pair of scissors, snip off a small piece of one of the bottom corners of the bag to allow the paste to be squeezed out. Insert the bag into the olive and squeeze the paste in until filled. Repeat for the remaining olives. Once all the olives are stuffed, add them to a bowl and top off with an extra drizzle of olive oil.
You can serve these olives straight away or you can store them in the fridge for up to four days. But trust me…they won’t last that long!