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This stuffed olives recipe centers on creamy Boursin cheese wrapped around buttery Castelvetrano olives, finished with fried shallots, a sesame coating, and served with a warm fig honey sauce. The cheese stays creamy, offset by the crunch of the shallots and a gentle touch of sweetness from the sauce.
These are Boursin cheese stuffed olives, and they’re honestly extra in the best way. Creamy Boursin, buttery olives, and a crispy coating situation that makes zero apologies. Boursin is that infamous cheese everyone loves, and stuffing it into olives just felt right. Btw, the fried shallots and sesame seeds crust is version I like, but you can coat these little appetizer olive bites however your heart desires.
About The Taste
If you’ve had Boursin, you already know the flavor. Creamy, savory, a little garlicky, and popular for a reason. Wrapped around a buttery olive, it gets even better and once the crisp shallot and sesame coating comes in, it’s over. The fig honey sauce finishes it with a soft hit of sweetness. It’s just a bite that works.
Table of Contents
Prep Your Cheese Stuffed Olives
The Olive Stuffing
Castelvetrano Olives | Boursin Cheese
Both the olives and the Boursin should start cold. Cold cheese is easier to handle and holds its shape better, which keeps the coating clean and even instead of soft or smeared. Gloves are optional, but can help keep the cheese from warming too quickly while handling.
The Chop and Measure
Shallots | Chives | Sesame Seeds | Fig Jam | Honey | Salsa Macha | Olive Oil
This recipe does not require extensive prep, but having everything portioned will help with timing later. Slice the shallots thinly and completely dry so they crisp properly. Finely chop the chives so they distribute evenly in the coating.
The Prep-Ahead
Castelvetrano Olives | Boursin Cheese | Shallots | Chives | Sesame Seeds | Fig Jam | Honey | Salsa Macha
You can prepare this stuffed olives recipe and chill several hours ahead and keep them covered in the refrigerator. The shallot and sesame mixture is best used the same day once cooled so it stays crisp. The fig honey sauce can be made ahead and stored refrigerated, then brought back to room temperature or gently warmed before serving. The final coating is best done close to serving because that will preserve texture.
Ingredient Swaps
- Castelvetrano olives: Other mild green olives work here too, but avoid anything aggressively briny or marinated or it will overpower the cheese.
- Boursin cheese: Goat cheese works, but it will be tangier and a little firmer. Let it soften slightly so it’s still easy to work with.
- Shallots: Thinly sliced red onion can be used instead, just expect a slightly sharper bite once crisped.
- Sesame seeds: Crushed nuts can be used for a crunchier, nutty coating if sesame isn’t your thing.
- Fig jam: Whatever your favorite preserve is work here, it will keep the same sweet contrast with the olive.
- Salsa macha: Chili crisp is a direct swap and keeps the heat and texture consistent.
Similar Recipes
- Blue Cheese Olive Dip: This went super viral for a reason. If you like a dirty martini, you’ll love this. Creamy blue cheese blended with olive brine and vodka, finished with blue cheese-stuffed olives piled right on top. If you like olives loud and savory, this will become your new go-to.
- Crispy Phyllo Brie Bites: All crunch on the outside, melty brie on the inside. The shredded phyllo gets really crisp, the honey melts into it, the pistachios bring that nutty bite, and then there’s a pop of heat. Different format, same energy. Rich cheese, texture everywhere, gone fast.
The Perfect Pairings
Salty Vinegartini: Sharp, briny, and very savory. This cocktail leans clean and punchy, with enough bite to wake up your palate right away. Cold, crisp, and not trying to be subtle, perfect to pair with a creamy cheese olive appetizer.
Oven Braised Chuck Roast: Rich, tender, and deeply comforting. The meat falls apart easily and sits in a glossy, savory gravy that feels cozy without being heavy. Straightforward, satisfying, and exactly what you want on a big plate.
Butter Lettuce Salad: Cool, crisp butter lettuce with just enough dressing to coat the leaves. Fresh, light, and quietly flavorful, with a soft crunch that keeps it easy to eat. Simple in the best way.
Salted Pecan Pie: Buttery pecans, deep caramel, and a touch of salt that keeps the sweetness in check. Familiar, rich, and a little indulgent without going overboard. A solid, comforting way to end things.
Stuffed Olives Recipe FAQ
Yes. The olives can be stuffed and chilled several hours ahead and kept covered in the refrigerator. For the best texture, wait to coat them until closer to serving so the coating stays crisp.
They work especially well because they’re mild and buttery, which keeps the cheese from feeling too salty. Other green olives will work, but avoid anything heavily marinated or aggressively briny.
Not quite. Boursin is creamier and more seasoned, with garlic and herbs already built in. Plain cream cheese will change the flavor and won’t give the same result without additional seasoning.
Serve them chilled or just cool, not warm. That keeps the cheese creamy and the coating intact, and they’re easiest to eat that way.
Chef Nadia’s Tip
- Cold cheese really matters here. When the Boursin starts cold, it stays creamy and clean instead of turning sticky, which makes rolling these much easier. Using gloves also helps.
Boursin Cheese Stuffed Olives
Equipment
- disposable gloves, optional but it makes it easier
- small saucepan
- large skillet
- slotted spoon
- Mixing bowl
Ingredients
Cheese Stuffed Olives
- 20 to 30 Castelvetrano olives, pitted
- 10 oz Boursin Cheese, shallot and chive flavor
Fig Honey Sauce
- ⅓ cup fig jam
- 3 tbsp honey
- 1 tbsp salsa macha, or chili crisp
Fried Shallots and Coating
- 3 shallots, thinly sliced
- olive oil, for frying
- ⅓ cup chives, finely chopped
- ½ cup toasted sesame seeds
Instructions
- Prepare the Olives: Stuff each olive with Boursin cheese, then use additional cheese to fully coat the outside so each olive is completely sealed. Wearing gloves helps keep the coating smooth and not stick. Place the coated olives on a plate and refrigerate for 20 minutes to firm.20 to 30 Castelvetrano olives, 10 oz Boursin Cheese
- Make the Sauce: Combine the fig preserves, honey, and salsa macha in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, and cook for 2 to 3 minutes until smooth. Remove from heat and set aside.⅓ cup fig jam, 3 tbsp honey, 1 tbsp salsa macha
- Fry the Shallots: Add the sliced shallots to a cold skillet and pour in olive oil till fully coated. Turn the heat to medium-high and cook for 2 minutes, then reduce heat to low and continue frying until deeply golden and crisp. Use a slotted spoon to transfer to paper towels and let cool completely.3 shallots, olive oil
- Finish and Serve: In a mixing bowl, combine the cooled fried shallots, chopped chives, and toasted sesame seeds. Roll the cheese-coated olives in the sesame shallot mixture until evenly coated. Serve with the fig honey sauce on the side. Enjoy.⅓ cup chives, ½ cup toasted sesame seeds
Kitchen Cam
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
