Heidi's Blue Cheese Stuffed Olives Recipe

There's just something about a blue cheese olive that really sooths my soul and invigorates my appetite, not to mention a cocktail.

And one of my favorite things to do after a long day on the lake is to slowly sip on a martini -- garnished with one or two of those beauties -- while watching the sun dip below the line of pine trees in the west and waiting for the grill to heat up.

Belvedere vodka martini with blue cheese olives

Below is my recipe for blue cheese olives that you can enjoy with your favorite martini. Or, you can make a large batch and serve them as an appetizer.

Either way, they're easy to make, full of flavor -- especially when the flavor comes from some of that extra-smooth Wisconsin bleu cheese -- and they also make a great gift to bring to a dinner or cocktail party.


  • 1 can/jar pimento-stuffed queen olives
  • 3 oz. softened cream cheese
  • 3 oz. softened Rosenberg blue cheese (or another brand of creamy blue cheese)
  • 1 clove garlic, finely minced (garlic clove can be steamed or boiled -- that makes them easier to mix into the cream cheese)
  • splash of your favorite vermouth


If olives are stuffed with pimentos, carefully remove the pimentos with a small skewer or fork and gently rinse olives. (*Save pimentos to use in Au Gratin Potatoes recipe)

Plate full of blue cheese olives

Set olives on a paper towel. In a bowl, mix cream cheese, vermouth, blue cheese and garlic. (It is important to use a very creamy blue cheese rather than blue cheese crumbles so that the mixture will go through the pastry bag easily.)

Mix until smooth and creamy. Put the cheese mixture in a pastry bag and fill olives.

Note: If you don't have a pastry bag, simply roll a piece of freezer paper into a cone through which to push the mixture... it works almost as well -- or, simply hand-stuff the olives if you're away on vacation

Store olives in refrigerator until ready for use.  Enjoy, and I'll see you Onthe Lake!

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