Ingredients
Olives and Cheese
- 8 ounces Castelvetrano olives, pitted
- 3 ounces Boursin cheese, room temperature
Seasonings and Garnish
- 1 large lemon, zested
- ½ cup extra virgin olive oil
- 1 teaspoon sumac (optional)
- 1 ½ teaspoon fresh thyme leaves, for topping
Instructions
- Prepare the Cheese Filling: Using a piping bag or a ziplock bag with a corner snipped off, fill it with the room-temperature Boursin cheese to make stuffing easier.
- Stuff the Olives: Carefully pipe the cheese into each pitted Castelvetrano olive, ensuring they are fully filled. Place the stuffed olives into a serving bowl.
- Add Flavor and Toss: Zest the lemon directly over the bowl to capture all the fragrant oils. Pour the extra virgin olive oil over the olives, sprinkle with the optional sumac, and add the fresh thyme leaves. Gently toss everything together so the flavors combine smoothly.
- Serve: Serve the cheese-stuffed olives immediately as a delicious appetizer. They pair wonderfully with crackers, baguette slices, or as an elegant addition to a charcuterie board.
Notes
- Make sure the Boursin cheese is soft and at room temperature for easy piping and filling.
- Use Castelvetrano olives for their mild, buttery flavor which complements the cheese well.
- Sumac adds a subtle tangy flavor but can be omitted if unavailable.
- These olives are best served fresh, but can be refrigerated for up to 1 day before serving. Bring back to room temperature before eating.
- Feel free to substitute thyme with rosemary or oregano for a different herbaceous note.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
