Stuffed Olives

Get the party started with these amazing appetizers. This is definitely one dish that isn't the pits. Forget extending the olive branch -- simply extend these stuffed olives for a recipe done right.

Stuffed Olives


For 12 people

  • 5 3/4 ounce(s) jumbo pitted ripe olives, drained
  • 3 ounce(s) cream cheese, softened
  • 1/2 teaspoon(s) dried onion flakes
  • 1/4 teaspoon(s) prepared horseradish
  • 1/8 teaspoon(s) salt
  • 1 dash(es) pepper
  • 1 dash(es) garlic powder
  • 12 small pitted ripe olives


Cut a slit from the top to the bottom of 12 jumbo olives; set aside. In a mixing bowl, combine the next six ingredients; mix well. Fill a small heavy-duty plastic bag with cream cheese mixture. Cut a small hole in the corner of the plastic bag; carefully pipe mixture into jumbo olives. Repeat procedure on small pitted olives. Chill.
Ready in 15 min

Nutrition facts

  • Kcal: 34.99 kcal
  • Fibers (g): 0.06g
  • Sodium (mg): 96.17mg
  • Carbs: 1.05g
  • Fat: 3.25g
  • Saturated fat (g): 1.37g
  • Proteins: 0.49g