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

Units Scale

12 ounces extra-large pitted black California olives
4 ounces Monterey Jack cheese (or Feta cheese)
1 teaspoon dried oregano
4 garlic cloves, peeled
6 fresh or dried bay leaves
1/2 to 2/3 cup 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