Stuffed Olives Recipe

Langkah-langkah

1. In a small saucepan, add olive oil, garlic cloves, and dried herbs. Set it over medium heat, and once it starts to sizzle, let it simmer for 1 minute, swirling the mixture until the garlic becomes fragrant and sizzling. Remove from the heat and season with salt. Set aside to cool.
2. Drain the olives and use an olive pitter or cherry pitter if they are not already pitted. If they are stuffed with something else, you can remove the stuffing using a skewer or chopstick.
3. Mash the Boursin cheese with a fork and transfer it to a piping bag or large zip-top bag. Snip off the corner just large enough to fit into the opening of the olive, and pipe the cheese into the olives, filling them from the bottom to the top. Set the stuffed olives into a quart-sized jar (you can use the same jar the olives came in).
4. Once all the olives are in, pour the cooled olive oil mixture over the olives. Cover and refrigerate for at least 30 minutes or up to 1 week. Turn the jar a few times before serving to ensure the olives are evenly coated in oil and herbs. If the olive oil firms up, let the mixture come to room temperature before serving.
5. To serve, set the olives on a platter in a single layer, drizzle over the olive oil mixture from the jar, and serve with toothpicks.