1. Prep the Fillings:

Choose your stuffing or mix it up with different fillings for variety. If using almonds or roasted red peppers, ensure they’re cut small enough to fit inside the olive cavity. For cheese fillings, soften the cheese for easy piping.

2. Stuff the Olives:

Using a small spoon or piping bag, gently stuff each olive with your chosen filling. Don’t overfill—they should be snug, but not bursting.

• Almond Option: Insert one almond per olive.
• Pepper Option: Roll a thin slice of roasted pepper and insert.
• Cheese Option: Pipe or spoon cheese into the cavity.
• Garlic Option: Add a small amount of mashed roasted garlic.

3. Marinate for Flavor:

Place the stuffed olives in a bowl or jar. Add olive oil, lemon juice, chopped herbs, red pepper flakes, and a pinch of salt and pepper. Gently stir or shake to coat.

Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors meld beautifully.

Serving Ideas:

Stuffed olives shine on:

• Charcuterie boards with meats, cheeses, and fruits.
• Tapas spreads with hummus, flatbread, and roasted veggies.
• Cocktail hour—perfect with martinis or wine.
• Holiday appetizers or potluck snacks.

Pro Tip: Serve at room temperature to bring out the best flavor.