Quick Recipe Version (TL;DR)
Quick Ingredients
- 24 large pitted green olives
- 85 g (3 oz, about 1/3 cup) cream cheese, softened
- 55 g (2 oz, about 1/2 cup packed) finely shredded sharp cheddar
- 1 tbsp extra-virgin olive oil (for filling) + 2 tbsp (for drizzling)
- 1 tbsp finely chopped fresh parsley
- 1 tsp finely grated lemon zest
- 1 small garlic clove, finely grated
- 1/4 tsp kosher salt + 1/8 tsp black pepper
- 24 small cubes aged cheddar or manchego (1/2-inch; about 115 g / 4 oz)
- 12 grape or cherry tomatoes, halved
- 24 small basil leaves (optional)
- 1 tsp red wine or sherry vinegar
- Flaky sea salt and extra black pepper to finish (optional)
- 24 wooden toothpicks or 4-inch cocktail skewers
Do This
- 1) In a bowl, mix cream cheese, shredded cheddar, 1 tbsp olive oil, parsley, lemon zest, garlic, salt, and pepper until smooth and spreadable.
- 2) Transfer filling to a small zip-top bag or piping bag; push filling toward one corner and snip a tiny opening.
- 3) Pipe the cheese mixture into each pitted green olive until just filled, wiping off any excess.
- 4) Cut cheddar or manchego into 24 even 1/2-inch cubes; halve the grape or cherry tomatoes.
- 5) Assemble each skewer: thread a tomato half (cut side up), a basil leaf (if using), a stuffed olive, then a cheese cube.
- 6) Arrange skewers on a platter; drizzle with remaining 2 tbsp olive oil and sprinkle with vinegar, flaky salt, and black pepper.
- 7) Serve right away, or cover and chill for up to 4 hours, bringing to room temperature for 10–15 minutes before serving.
Why You’ll Love This Recipe
- Big flavor, tiny bites: salty, tangy, creamy, and fresh all on one little skewer.
- No cooking required, and you can assemble everything in under 30 minutes.
- Perfect make-ahead party snack that looks impressive but is very simple.
- Easy to customize with different cheeses, herbs, or added charcuterie.
Grocery List
- Produce: 1 small bunch fresh parsley, 1 lemon, 1 small head garlic, 12 grape or cherry tomatoes, small bunch fresh basil (optional)
- Dairy: Cream cheese (3 oz), sharp cheddar cheese (total about 6 oz) or a mix of cheddar and manchego
- Pantry: Large pitted green olives (about one 6 oz jar), extra-virgin olive oil, red wine or sherry vinegar, kosher salt, black pepper, crushed red pepper flakes (optional), flaky sea salt (optional), wooden toothpicks or cocktail skewers
Full Ingredients
Cheese Filling for the Olives
- 85 g cream cheese, softened (3 oz, about 1/3 cup)
- 55 g sharp cheddar cheese, very finely shredded (2 oz, about 1/2 cup packed)
- 1 tbsp extra-virgin olive oil
- 1 tbsp finely chopped fresh flat-leaf parsley
- 1 tsp finely grated lemon zest (from about 1/2 small lemon)
- 1 small garlic clove, finely grated or pressed (about 1/4 tsp)
- 1/8 tsp crushed red pepper flakes (optional, for gentle heat)
- 1/4 tsp kosher salt (or 1/8 tsp fine sea salt), plus more to taste
- 1/8 tsp freshly ground black pepper
Skewer Components
- 24 large pitted green olives (such as Castelvetrano or Spanish manzanilla; about one 170 g / 6 oz jar, drained)
- 115 g aged cheddar or manchego cheese, cut into 24 even 1/2-inch cubes (4 oz)
- 12 grape or cherry tomatoes, halved (to make 24 pieces)
- 24 small fresh basil leaves, or 12 larger leaves torn or cut in half (optional but delicious)
For Finishing
- 2 tbsp extra-virgin olive oil, for drizzling
- 1 tsp red wine vinegar or sherry vinegar
- Flaky sea salt, to taste (optional)
- Freshly ground black pepper, to taste
Equipment
- 24 wooden toothpicks or 4-inch cocktail skewers
- Small mixing bowl and spoon
- Small piping bag or zip-top bag (for stuffing olives)
- Small sharp knife and cutting board
- Serving platter
Step-by-Step Instructions
Step 1: Mix the Tangy Cheese Filling
Take the cream cheese out of the fridge 10–15 minutes before you start so it softens slightly; this makes mixing much easier. In a small bowl, combine the softened cream cheese, finely shredded cheddar, 1 tablespoon olive oil, chopped parsley, lemon zest, grated garlic, crushed red pepper flakes (if using), kosher salt, and black pepper.
Use a spoon to mash and stir everything together until you have a smooth, spreadable mixture with no big clumps of cheese. Taste a tiny bit and adjust the seasoning with a pinch more salt, pepper, or lemon zest if you like. The filling should taste bright, salty, and a little tangy to stand up to the olives.
Step 2: Transfer the Filling and Prep the Olives
Spoon the cheese mixture into a small piping bag or into one corner of a sturdy zip-top bag. Push the filling down toward the tip or corner, then twist the top of the bag to remove air. Snip a very small opening (about 3–4 mm) off the corner or piping tip; start small so the filling does not gush out too quickly.
Drain the olives well and pat them dry with a paper towel so the filling sticks and the skewers do not get watery. Place the dried olives in a shallow bowl or on a plate so they are easy to grab while you work.
Step 3: Stuff the Olives with the Herbed Cheese
Hold one olive in your non-dominant hand with the pitted hole facing up. With your other hand, gently insert the tip of the piping bag into the cavity and squeeze just enough filling to come level with the opening and very slightly mound on top. Avoid overfilling, which can cause the filling to burst out when skewered.
Repeat with all 24 olives, refilling or twisting the bag as needed to keep the filling under control. If any filling smears on the outside of the olives, simply wipe it away with a clean fingertip or paper towel so your skewers look neat. Once all the olives are stuffed, set them aside while you prepare the other components.
Step 4: Prepare the Cheese Cubes and Tomatoes
Cut your block of cheddar or manchego into even 1/2-inch slices, then into 1/2-inch cubes, aiming for 24 pieces of roughly the same size so each skewer feels balanced. Set the cubes on a plate.
Rinse the grape or cherry tomatoes and pat them dry. Slice each one in half lengthwise so you have 24 halves. If using fresh basil, rinse and pat the leaves dry as well; keep small leaves whole and tear or cut larger leaves in half. Having everything prepped and lined up makes assembly quick and satisfying.
Step 5: Assemble the Mini Skewers
To build each skewer, start by threading a tomato half, cut side facing up so it sits nicely against the platter. Next, add a small basil leaf, folding it if needed. Then slide on one stuffed olive, positioning it so the prettiest side of the filling will face outward on the platter. Finally, add a cube of cheese at the top to act as a little “handle.”
Gently press all the components together so they sit snugly but are not squished. Place the finished skewer on your serving platter. Repeat with the remaining ingredients until you have 24 skewers lined up. For a tidy look, alternate the direction of the tomatoes or angle the skewers slightly so the platter looks full and intentional.
Step 6: Dress, Garnish, and Serve
Right before serving, drizzle the skewers lightly and evenly with the remaining 2 tablespoons of olive oil. Sprinkle the vinegar over the top; you can do this by dipping your fingers in the vinegar and flicking it over the platter, or by using a small spoon to dot it around. Add a light pinch of flaky sea salt (the olives and cheese are already salty) and a few twists of freshly ground black pepper.
Serve immediately, or cover the platter loosely with plastic wrap and refrigerate for up to 4 hours. If chilled, let the skewers sit at room temperature for 10–15 minutes before serving so the cheeses soften and the flavors bloom.
Pro Tips
- Use the right olives: Choose large, firm, pitted green olives. Smaller olives are harder to stuff and will not hold as much filling.
- Shred the cheddar finely: Very fine shreds blend smoothly into the cream cheese and make piping easier. Coarse shreds can clog the piping bag.
- Keep the filling soft but not runny: If the filling feels too stiff, mix in 1–2 teaspoons more olive oil. If it is too loose, chill it for 10 minutes before piping.
- Control your piping tip size: A tiny opening gives you more control and keeps the olives from bursting with excess filling.
- Arrange for color contrast: Alternate red tomatoes, green olives, and pale cheese cubes so every skewer and the whole platter look vibrant and festive.
Variations
- Charcuterie twist: Add a folded slice of salami or chorizo between the tomato and olive for a heartier, meatier bite.
- Mediterranean style: Swap cheddar for cubes of feta or marinated mozzarella, and use chopped dill or oregano instead of parsley in the filling.
- Spicy version: Stir extra crushed red pepper into the filling and finish the skewers with a light dusting of smoked paprika.
Storage & Make-Ahead
You can stuff the olives and cut the cheese and tomatoes up to 24 hours in advance. Store the stuffed olives and other components separately in airtight containers in the refrigerator. Assemble the skewers up to 4 hours before serving, cover tightly, and refrigerate. For best texture and flavor, let them sit at room temperature for 10–15 minutes before serving so the cheese softens slightly. Leftover assembled skewers will keep in the fridge for up to 2 days, though the basil may darken a bit and the tomatoes will soften. If making more than a day ahead, store basil separately and add it at the last minute for the freshest look.
Nutrition (per serving)
Estimated for 1 serving (3 mini skewers): about 190 calories; 17 g fat; 4 g saturated fat; 3 g carbohydrates; 1 g fiber; 1 g sugar; 7 g protein; about 430 mg sodium. These values are approximate and will vary with the exact brands of olives and cheeses you use and how generously you drizzle the olive oil and vinegar.
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