Gourmet Gifts by Dinah Corley is your salvation! Sure, it has hundreds of ideas on what to make your hostess, but these ideas can be easily translated and used at your own dinner parties.
Revamp black olives by filling them with any hard cheese; Dinah recommends Feta, but I used Monterray Jack and it worked just as well. Marinate the olives in your best olive oil and serve 24 hours later. Don’t make the same mistake I did though! Keep them in a cool, dry place if you’re serving them that same night…NOT the fridge! Olive oil will definitely solidify, and if it does just bring it to room temperature by taking it out of the cold environment for 30 minutes to an hour.
As a hostess gift, place the olives in Mason jars, with a lovely ribbon around it and a label indicating the olive variety and cheese it is stuffed with. You can always personalize the seasonings in the olive oil; maybe add a dash of cayenne to kick it up a notch or a touch of vanilla bean paste to add a layer of sweetness to olives? Whatever your flavors are, I’m sure you’ll be making a jar of these for yourself as well! 
Holiday Ideas: Black & White Olives
- Total Time: 24 hours 30 minutes
- Yield: 12 servings 1x
Description
These black olives are stuffed with creamy Monterey Jack cheese and marinated in a flavorful olive oil blend, making them a simple yet upscale appetizer perfect for holiday gatherings.
Ingredients
- 12 oz (340 g) extra-large pitted black California olives
- 4 oz (115 g) Monterey Jack cheese (or Feta cheese)
- 1 tsp dried oregano
- 4 garlic cloves, peeled
- 6 fresh or dried bay leaves
- 1/2 to 2/3 cup (120-160 ml) olive oil
- Optional: dash of cayenne pepper
- Optional: touch of vanilla bean paste
Instructions
- Drain the olives and rinse them under cold water. Lay the olives out on a tray lined with paper towels and set them aside to dry.
- Drain the Monterey Jack cheese (or Feta) in a strainer or colander. Using a large fork, mash it until smooth.
- Stuff each olive with a small amount of the mashed cheese, ensuring it is filled but not overflowing.
- Place the stuffed olives in a large jar or container.
- Add the dried oregano, garlic cloves, and bay leaves to the jar.
- Pour olive oil over the olives until they are fully submerged. Add a dash of cayenne pepper or a touch of vanilla bean paste if desired for additional flavor.
- Seal the jar and marinate the olives in a cool, dry place for 24 hours before serving.
- If serving the same night, ensure the olives are kept at room temperature to prevent the olive oil from solidifying. If refrigerated, bring to room temperature by leaving out for 30 minutes to an hour before serving.
Notes
- Keep the marinated olives in a cool, dry place if serving the same night to avoid the olive oil from solidifying.
- If refrigerated, allow them to come to room temperature before serving.
- Personalize the marinade with spices like cayenne or vanilla bean paste for a unique flavor.
- These olives make a great hostess gift when presented in a Mason jar with a ribbon and label.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 110
- Sugar: 0
- Sodium: 250
- Fat: 10
- Carbohydrates: 2
- Fiber: 1
- Protein: 3
- Cholesterol: 10
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Frequently Asked Questions
Why should I keep the marinated olives out of the fridge?
Olive oil solidifies when refrigerated, which would turn your marinade into a thick, unappetizing mass. The article warns against this mistake and says to keep the olives in a cool, dry place instead. If they do get refrigerated by accident, bring them to room temperature for 30 minutes to an hour before serving.
Which cheese works best for stuffing the olives?
The recipe’s original source recommends Feta, but the author tested Monterey Jack and found it worked just as well. Any firm, mashable cheese that can be packed into the olive cavities without spilling over should work fine.
How far in advance do I need to make these?
The olives need to marinate for 24 hours before serving to allow the olive oil, oregano, garlic, and bay leaves to infuse. The article notes the recipe from the book Gourmet Gifts by Dinah Corley recommends this full marinating window for best flavor.
