Italian Stuffed Olives

Italian Stuffed Olives Recipe

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Debra Steinert


This recipe came from my grandmother. She passed it to us and my whole family enjoys them, especially during the holidays, football games and hockey games. So easy to make and can be doubled. They are great with other appetizers and snacks. My mother had these printed in a church cookbook and with a sample at a dish-to-pass they were gone in no time. I though I would share it with you.


★★★★★ 1 vote

Several when doubled
25 Min


  • 2-3 can(s)
    large pitted ripe black olives
  • 1 pkg
    cream cheese, softened
  • 2-3 tsp
    or more to taste, crumbled roquefort cheese
  • 1/2 bottle
    ken's steakhouse italian dressing & marinade

How to Make Italian Stuffed Olives


  1. Drain olives well.
    Mix together cream cheese with the crumbled roquefort cheese.
    Stuff olives with cheese mixture with the backside handle of a spoon, scraping to smooth.
    Put finished olives into an air tight container.
    Cover with dressing, toss and chill.
    When ready to serve, toss again spoon olives out of the dressing. Put them into or onto a bowl or plate.
    Use toothpicks to serve.

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