Boursin Stuffed Olives

Okay, full confession: I once hid a whole tub of Boursin in my purse because I couldn’t wait until I got home to finish it with a spoon and a bag of green olives. True story — no regrets. If you love that creamy hit of garlic-and-herb cheese and the briny pop of a good olive, these little bites become your new best party trick. They come together in minutes, make your kitchen smell faintly of garlic and herbs, and somehow feel both fancy and delightfully snackable. Plus, you look like a genius for pulling out something that tastes like it took hours to make. Let’s get stuffing.

Quick Facts

• Yield: Serves 6 (about 24 olives)
• Prep Time: 15 minutes
• Cook Time: 0 minutes (optional crisping: 6–8 minutes)
• Total Time: 15 minutes (plus chill if desired)

Why This Recipe is Awesome

This recipe turns two pantry heroes — the briny olive and the herby, garlicky Boursin — into a creamy, savory bite you’ll keep reaching for. You get the silky, herb-studded cheese contrasted with the olive’s satisfying pop. No oven drama, no long ingredient list, just instant party-ready flavor. It’s so easy even your phone’s autocorrect can’t mess it up.

Ingredients

For the Main Dish:

• 24 large pitted green olives (Castelvetrano or large Manzanilla work great)
• 1 (5.2 oz) package Boursin cheese (Garlic & Herbs)
• 2 tbsp cream cheese (optional — helps smoothing and piping)
• 1 tsp lemon zest (brightens the filling)
• 2 tbsp finely chopped chives (or finely chopped parsley)
• Toothpicks or small skewers for serving
• Optional: 6 slices prosciutto or thinly sliced pancetta to wrap
• Optional crisping: 1/4 cup panko + 1 tbsp olive oil

For the Sauce / Garnish (if applicable):

• Extra chopped chives, a sprinkle of smoked paprika, and a tiny drizzle of good olive oil

How I Make It

Step 1:

Open the Boursin and spoon it into a small bowl. Add the cream cheese if you want a smoother, firmer filling, then stir in the lemon zest and chives. Mash with a fork until creamy and well combined — you want the filling smooth enough to pipe but still with little flecks of green for prettiness.

Step 2:

Load the mixture into a piping bag or a sturdy zip-top bag with the corner snipped. Hold a chilled olive steady in your hand and gently pipe filling into the cavity. Fill until the olive looks just plump — avoid overstuffing or the filling will squeeze out. If you prefer, use a small spoon; either way, take your time the first few — they teach you the rhythm.

Step 3:

If you like them creamy and fresh, stop here. For a crunchier, slightly toasted version, toss the stuffed olives gently in panko mixed with 1 tbsp olive oil, or press the panko onto the exposed filling. Arrange them on a baking sheet and air-fry at 375°F for 6–8 minutes until golden, or broil quickly while watching closely. The kitchen will smell toasty and buttery — total crowd-pleaser.

Step 4:

Chill the olives for at least 20–30 minutes to let the filling firm up (I know, the wait is hard). Chilling also lets the flavors knit together so the garlic calms and the herbs take center stage. If you plan to crisp them, you can chill first so the panko adheres better.

Step 5:

Garnish with extra chives, a dusting of smoked paprika, and a light drizzle of olive oil. Spear with toothpicks or wrap a slice of prosciutto around two olives for a salty-sweet combo. Serve on a pretty plate, and listen to the compliments start — or the satisfying silence when people focus on eating.

Pro Tips

• Use a piping bag or zip-top bag for clean, fast stuffing. It saves time and looks tidy.
• If your Boursin feels too soft, chill for 10 minutes so it firms up and pipes better.
• Want a crispy bite without broiling? Air-fry at 375°F for 6–8 minutes, flipping halfway. Watch closely during the last minute.
• Make the filling a day ahead and keep it covered. Stuff olives right before serving for the freshest texture.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap Boursin for whipped goat cheese + 1/2 tsp dried herbs — a tangier finish.
• Use large Kalamata olives for a darker, fruitier note — expect a stronger olive flavor.
• Dairy-free: choose a herbed vegan cream cheese. Texture shifts a bit but still delicious.
• Gluten-free: skip the panko or use GF breadcrumbs — no change in flavor, just texture.

Variations & Tips

• Spicy kick: stir in 1/4 tsp red pepper flakes to the filling for a cheeky heat.
• Bacon-wrapped: wrap each stuffed olive in half a slice of bacon and bake until crisp.
• Skewer combo: alternate stuffed olives with melon cubes and prosciutto for a sweet-salty skewer.
• Tapenade twist: add 1 tsp finely chopped sun-dried tomatoes for a Mediterranean vibe.
• Crispy party version: dredge in seasoned panko and air-fry for crunchy, warm bites.
• Keto-friendly: everything here already fits keto if you skip the panko.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the filling up to 24 hours ahead and refrigerate in an airtight container. Stuff olives up to a few hours before serving; if stuffed too early they can get soggy on the outside. Keep chilled until guests arrive.

Can I double the recipe?

Sure thing. If you double, work in batches to keep the stuffing process quick and neat. If you plan to crisp them, do multiple air-fryer or baking batches so they brown evenly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if a recipe calls for butter, and expect a slight change in mouthfeel.

How do I know it’s done?

For chilled, no-cook olives, they’re ready when the filling feels firm and the flavors taste blended. For crispy versions, look for golden-brown panko and a warm, fragrant cheese interior — about 6–8 minutes at 375°F.

What if I don’t have ingredient X?

If you don’t have Boursin, mix 4 oz cream cheese with 2 tbsp sour cream, 1/2 tsp garlic powder, and 1 tsp dried herbs. It won’t be identical but will hit the same notes.

How I Like to Serve It

I love these on a crowded appetizer board with marcona almonds, thin crackers, and a pile of prosciutto. Pair with a crisp white wine or a bright gin & tonic — the acidity cuts the richness perfectly. They also work as an unexpected salad topper or tucked into a martini for the adventurous host.

Notes

• Store leftovers covered in the fridge for up to 3 days. Fresh-stuffed tastes best the first day.
• If you air-fry or bake bacon-wrapped versions, cook until the bacon crisps. For pork safety, follow package guidance; visual crispness usually indicates doneness for thin bacon slices.

Final Thoughts

Closing: These little stuffed olives turn simple ingredients into something charming and delicious. Now go impress someone — or just yourself — with your homemade, herby, creamy bites!