Miniketo
ES

Keto Appetizers

Cheese Stuffed Olives

These cheese stuffed olives are a hit at any gathering. I love how the creamy filling blends tangy goat cheese, Parmesan, and roasted garlic, all piped into briny olives. They’re a quick, elegant keto appetizer that never fails to impress.

15 min Prep time 0 min Cook time 15 min Total time 4 Servings 320 Calories
Cheese Stuffed Olives

Ingredients

  • ounces cream cheese, softened
  • /2 cup goat cheese, softened
  • /4 cup freshly grated Parmesan cheese
  • leaves fresh basil, chopped
  • bulb roasted garlic
  • salt and pepper to taste
  • (8 ounce) jars jumbo or extra large olives

Instructions

  1. Step 1

    Start by placing the softened cream cheese, goat cheese, Parmesan, basil, squeezed roasted garlic cloves, salt, and pepper into a food processor. Pulse until everything melds into a creamy, uniform mixture. You want it smooth enough to pipe easily. Taste and adjust seasoning if needed. Next, transfer the filling to a cookie press or a pastry bag. If you don’t have one, a sturdy plastic bag with a small corner snipped off works perfectly. I sometimes use a zip-top bag and it’s just as neat. Now, drain the olives and pat them dry. Take each olive and pipe the cheese blend into the cavity, filling it generously. A gentle squeeze is enough

  2. Step 2

    overfilling might cause the olive to split. Repeat with all olives. Arrange them on a platter and they’re ready to serve. For the best texture, refrigerate for 10-15 minutes to let the filling set slightly before guests arrive.

Chef's Tip

I always let the stuffed olives chill briefly before serving—it helps the cheese hold its shape and the flavors meld beautifully.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving again to soften the cheese.

Variation Tips

Try mixing in sun-dried tomatoes or a pinch of red pepper flakes for a spicy kick. Serve alongside crispy keto crackers or celery sticks for a crunchy contrast.

Frequently Asked Questions