Ingredients:

  • 1 jar (approx. 10 oz / 280g drained weight) Large, Pitted Green Olives (Castelvetrano or Manzanilla)
  • 4 oz (115 g) Cream Cheese, softened
  • 2 oz (55 g) Mascarpone Cheese, softened
  • 2 oz (55 g) Prosciutto di Parma, very finely minced
  • 1 small clove Fresh Garlic, minced
  • 1 Tbsp (5 mL) Fresh Parsley, finely chopped
  • 1 tsp (5 mL) Fresh Thyme leaves, stripped
  • 1/2 tsp (2.5 mL) Lemon Zest, finely grated
  • Freshly ground Black Pepper, to taste
  • 1 Tbsp (15 mL) Pine Nuts, lightly toasted (Optional Garnish)
  • 1 tsp (5 mL) Extra Virgin Olive Oil (For finishing)

Instructions:

  1. Drain the olives thoroughly in a sieve. Pat them completely dry using paper towels—dry olives hold stuffing better. Set aside.
  2. In a small mixing bowl, combine the softened cream cheese, mascarpone, minced prosciutto, garlic, parsley, thyme, and lemon zest.
  3. Gently fold the ingredients together using a spatula until just combined and uniform. Do not overmix. Season lightly with fresh black pepper.
  4. Stuff the olives: Use the tip of a small, sharp paring knife to gently widen the existing hole, then carefully use the tip to scoop and press the filling into the olive cavity until slightly domed.
  5. Arrange the stuffed olives seam-side up on a parchment-lined baking sheet. Refrigerate for a minimum of 1 hour to allow the filling to firm up.
  6. Before serving, drizzle lightly with quality EVOO and sprinkle with toasted pine nuts, if using. Serve immediately.