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Spanish Stuffed Olives

  • Author: Krista
  • Prep Time: 20 min
  • Total Time: 20 min
  • Yield: 8-10 1x


  • 2030 Extra Large pitted olives – Green or Black variety
  • Toothpicks
  • Thick Balsamic Vinegar (or a reduction) think syrup consistency  – optional

Filling: Choose any combination that suits your taste buds

  • Sundried Tomatoes –  California Sun-Dry brand is the best and they’re already julienned (you can purchase at Kroger)
  • Cheese – i.e. manchego, fresh mozzarella,  Gouda, Swiss, etc.
  • Pancetta – thinly sliced
  • Salami – thinly sliced
  • Pepperoni – thinly sliced
  • Anchovy – if you really wanted to channel your inner Spaniard 🙂

My personal favorite combinations are:
Mozzarella and Sundried Tomatoes / Manchego and Salami / Gouda and Pepperoni


  1. Cut all the olives in half, discard any pimentos.
  2. Get out all the fillings you would like to use and make an assembly line. Start with the olives, take one-half the olive and skewer with a toothpick, then add a piece of cheese, then a filling, finish off with the second half of the olive on the toothpick.
  3. Once all of the olives have been assembled and arranged on a serving platter, I’ll drizzle balsamic vinegar or olive oil from the sun-dried tomatoes over the top. It just adds another level of flavor and a little pizzazz.


These will go fast, make a few more than you think you’ll need. Another yummy variety is to make a Caprese salad on a toothpick. Simply cut a cherry tomato in half and layer with mozzarella and fresh basil.

Keywords: Spanish Olives