Stuffed Olives with Boursin Cheese – So Fancy, So Easy! #shorts

By Natasha's Kitchen · 15 min

Ingredients

Instructions

1. In a small saucepan, warm the olive oil, garlic cloves and dried herbs over medium heat. When it sizzles, simmer for 1 minute, swirling, until the garlic is fragrant. Take off the heat, season with salt and let it cool.
2. Drain the olives and pit them if needed. If they have a stuffing, remove it with a skewer or chopstick.
3. Mash the Boursin with a fork and put it in a piping bag or zip-top bag. Snip a small corner and pipe the cheese into each olive from the bottom up.
4. Place the stuffed olives in a quart-sized jar. Pour the cooled oil mixture over them.
5. Cover and refrigerate at least 30 minutes or up to 1 week. Turn the jar a few times before serving. If the oil has firmed up, let it come to room temperature first.
6. To serve, arrange the olives in a single layer on a platter, spoon over the oil from the jar, and serve with toothpicks.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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