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Cream Cheese Stuffed Olives Closeup on the Stuffed Goodies

Cream Cheese Stuffed Olives

Cream Cheese Stuffed Olives Marinated in Lemon-Infused Olive Oil: Impressive and easy 10-minute appetizer made with only 4 ingredients!
Course Appetizer
Cuisine Mediterranean
Keyword olives with cream cheese, quick appetizer, stuffed olives
Cook Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 147kcal


  • 150 grams or 2/3 cups soft cream cheese
  • 400 grams or about 2 1/2 cups large green olives pitted
  • juice and zest of 1/2 lemon
  • salt
  • black pepper
  • 100 ml or 1/2 cup e extra virgin olive oil
  • 2-3 sprigs fresh herbs (oregano thyme, rosemary) - optional


  • With a mixer, beat cheese until fluffy if it's a little stiff. Transfer to a pastry bag with a plain round tip. Pipe the cream cheese into each olive until full (1/2 - 2 teaspoon, depending on the size of your olives).
    Cream Cheese Stuffed Olives - Two Vertical Images Collage
  • Transfer the olives to a fitted jar. Chop the lemon zest and mix it with lemon juice, salt, pepper and olive oil. Pour the olive oil mixture into the jar until it covers the olives. You might want to add a little more olive oil. Add herbs if desired.
  • Store the jar in the fridge for up to 10 days. Enjoy!


Store in the fridge for up to 4 days.


Calories: 147kcal | Carbohydrates: 2g | Protein: 1g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 838mg | Potassium: 46mg | Fiber: 1g | Vitamin A: 450IU | Calcium: 44mg | Iron: 0.3mg