There’s something about blue cheese stuffed olives that instantly makes a gathering feel more elegant. Whether perched on a martini pick, nestled into a cheese board, or served simply in a bowl with toothpicks, these briny, tangy bites have an undeniable charm. They’re salty, creamy, and bold, and they never fail to spark conversation.
At first glance, they seem like a specialty you’d only find at a fancy steakhouse or cocktail bar. But the truth is, making blue cheese stuffed olives at home is easy—and infinitely customizable. With just a few ingredients and some simple techniques, you can whip up a batch that rivals anything from a gourmet shop.
Let’s dive into everything you need to know about this iconic appetizer: from its surprisingly Midwestern history to step-by-step preparation, clever variations, and the best ways to serve them.
A Brief History of Blue Cheese Stuffed Olives
Though olives themselves are an ancient food, the trend of stuffing them with blue cheese is relatively modern—and distinctly American. The story begins in the Midwest, where Chicago steakhouses in the late 1980s and early 1990s began experimenting with cocktail garnishes. Club Lucky, a steakhouse in Chicago, claims to have been among the first to drop a cheese-stuffed olive into a martini glass in 1989. By the mid-1990s, the idea had spread to other Midwestern cities like Green Bay, Wisconsin, before becoming a cocktail lounge staple across the U.S.
The pairing makes perfect sense. Green olives are naturally salty and tangy, and when filled with the sharp creaminess of blue cheese, they add a bold counterpoint to a dry martini. Soon, the garnish became as iconic as the twist of lemon or the splash of vermouth.
But they’re more than just a cocktail embellishment. Today, blue cheese stuffed olives appear on charcuterie boards, cheese platters, and appetizer spreads worldwide.
Ingredients You’ll Need
Making blue cheese stuffed olives at home requires just a handful of ingredients. Here’s what to gather:
- Olives: Large green olives work best. Castelvetrano, Manzanilla, or queen olives are the most popular. Look for pitted varieties to save time.
- Blue cheese: Choose a soft, creamy variety. Danablu, Gorgonzola Dolce, Roquefort, or even double-cream blue cheese work beautifully.
- Cream cheese: Acts as a binder, making the filling smooth and pipeable.
- Heavy cream: Just a touch creates the fluffy, light texture you want.
- Optional extras: Garlic, lemon zest, red pepper flakes, black pepper, or herbs for infused oils or garnishes.
Step-by-Step Guide to Making Blue Cheese Stuffed Olives
1. Prep the Olives
Drain the brine from your olives but save it. You can use it later to store stuffed olives and keep them fresh. Pat the olives dry with a paper towel. If they still have pits or pimento stuffing, carefully remove them with a small knife or toothpick.
2. Make the Filling
In a food processor (or a mixing bowl with a spatula), combine:
- Blue cheese (softened at room temp)
- Cream cheese (also softened)
- A splash of heavy cream
Blend until smooth and creamy. The mixture should be thick enough to hold its shape but soft enough to pipe easily.
3. Stuff the Olives
Transfer the filling into a piping bag fitted with a small round tip. If you don’t have one, use a Ziploc bag with a corner snipped off. Pipe the cheese mixture into each olive, filling it completely until it slightly overflows.
Pro tip: Chill the olives as you go. This keeps the cheese firm and prevents messy handling.
4. Finishing Touches
If serving immediately, drizzle with olive oil infused with garlic, lemon zest, or chili flakes. For martinis, skip the oil and simply store them in the reserved olive brine until ready to serve.
Variations & Substitutions
The classic combo is unbeatable, but there are plenty of ways to get creative:
- Cheese swaps: Try Roquefort for tang, Stilton for sweetness, or Gorgonzola for creaminess.
- Herbal twist: Mix fresh thyme, rosemary, or chives into the cheese filling.
- Spicy kick: Add red pepper flakes, paprika, or a dash of Tabasco to the cheese blend.
- Vegan option: Use dairy-free cream cheese and a vegan blue cheese alternative.
- Fried version: Bread the stuffed olives with flour, egg, and breadcrumbs, then fry until golden. Serve with a blue cheese dipping sauce for a decadent snack.
Serving Suggestions
As a Martini Garnish
The classic use. Spear three blue cheese stuffed olives on a cocktail pick, drop them into a dry martini, and enjoy how the briny, cheesy flavor transforms each sip.
On a Charcuterie Board
Place a small bowl of stuffed olives among cured meats, crackers, nuts, and cheeses. Their bold flavor balances well with prosciutto, Marcona almonds, and sharp cheddars.
As a Party Appetizer
Serve them with toothpicks as a stand-alone snack. They also shine as part of tapas spreads alongside Marcona almonds, roasted peppers, and Spanish wines.
As a Pizza or Salad Topping
Slice them and scatter over pizzas with prosciutto and arugula, or toss them into salads for bursts of flavor.
Fried Delights
If you want to go all out, bread and fry them for a crispy bar snack. The contrast of crunchy exterior, gooey filling, and briny olive is irresistible.
Storage & Make-Ahead Tips
- Refrigeration: Store in an airtight container, submerged in olive brine or olive oil, for up to one week.
- Best served at room temp: Cold olives mute the flavors and make the filling firmer. Let them sit out for 30 minutes before serving.
- Freezing? Not recommended. The texture of both the cheese and olives will suffer.
Pairings That Elevate Blue Cheese Stuffed Olives
These little bites are bold and salty, so pairing matters:
- Cocktails: Dry martinis, vodka martinis, or even Bloody Marys.
- Wine: Crisp whites like Sauvignon Blanc or Pinot Grigio balance the saltiness. A light Pinot Noir can also complement the richness.
- Beer: Try a Belgian-style ale or a light lager to cut through the creaminess.
- Snacks: Almonds, crostini, and charcuterie make natural companions.
Why Blue Cheese Stuffed Olives Remain Timeless
Few appetizers manage to be both simple and sophisticated, but blue cheese stuffed olives achieve exactly that. They’re quick to prepare yet feel indulgent. They can elevate a cocktail hour or stand alone as a satisfying bite. And while they’re rooted in Midwestern steakhouse tradition, their appeal has spread worldwide.
Whether you’re planning a dinner party, crafting the perfect martini, or just want a salty, creamy snack, these olives deserve a spot on your table. Once you start making them at home, you may never go back to the store-bought jars again.
