Feta Stuffed Olives: How to Make them Perfectly

I finally learned exactly why the feta is so good here in the UAE. Living in the dessert, it should come as no surprise that most of our food is imported. However, it may surprise you where our feta cheese comes from. I mean, we are not that far from Greece but the feta that is most typically seen in the grocery store here is from Saudi Arabia and it’s a different method of production which makes it absolutely perfect for feta stuffed olives.

The Saudi version of feta does not crumble like the Greek version and instead is used as a spread or sliced for salads. It produced from cow’s milk or sometimes even milk powder and brined, making it super creamy and soft. Absolutely perfect for feta stuffed olives and plopping it in a martini.

So, if blue cheese isn’t exactly your thing but you find stuffed olives to be delicious, be sure to try this recipe. The Greek feta version will work just fine for this, but you may have to adjust the amount of cream cheese to get the desired creaminess. See the recipe below for more details!

This recipe will make about 9 ounces or 250 grams of olives. The feta stuffed olives should keep well for a week or so in an airtight jar in the fridge.

Tools:

A ziplock or pastry bag

Ingredients:

9 ounces or 250 grams of high quality, green pitted olives

3 tablespoons of feta cheese

1 tablespoon of cream cheese (if using Greek style feta, use 2 tablespoons feta and 2 tablespoons of cream cheese)

Instructions:

1. Allow the cheese to come to room temperature. Mix the cheese together by stirring and/or pressing the cheese with the back of a spoon to remove any lumps.
2. Once it is smooth, spoon the cheese mixture into a ziplock bag, concentrating the mixture to one corner. Cut a very small tip off of the corner of the bag.
3. Fill each olive with the mixture, using the ziplock bag as a pastry bag. Repeat this process until all of the olives are filled.
4. Store in a jar, refrigerated, and enjoy in your next martini!