Herb and Cheese Stuffed Olives
Olives provide fiber, while cream cheese adds protein and calcium; garlic and dried herbs deepen the aroma. The smooth filling pairs with spiced oil and a gentle chili heat.
Finely chop the garlic (18 g). Combine it with the olive oil (146 g), dried parsley (1 g), thyme (0.3 g), rosemary (0.3 g), and chili pepper (0.5 g) in a small saucepan. Heat until sizzling and cook for about a minute until fragrant. Remove from the heat, add sea salt (0.5 g), and cool.
Drain the pitted green olives (1000 g). Remove any pits or filling that remain.
Mash the cream cheese (150 g) with a fork and transfer it to a piping bag or a sturdy bag with a small corner cut off.
Pipe the cream cheese into each olive.
Place the stuffed olives in a clean jar, cover them with the cooled infused oil, close the lid, and refrigerate for at least 30 minutes. Keep refrigerated and use within a few days.
Before serving, gently turn the jar a few times to coat the olives. If the oil has solidified, leave the jar at room temperature just until it softens.
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