Gorgonzola and Pesto Stuffed Olives

Gorgonzola and Pesto Stuffed Olives

  • prep
  • 12 servings


  • 4 oz. light or regular cream cheese (do not use fat free)

  • 3/4 cup crumbled gorgonzola or blue cheese

  • 3 tablespoons pesto or sun dried tomato pesto

  • 2 tablespoons minced fresh basil leaves (or 2 teaspoons dried)

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 (5.75 oz.) cans Lindsay┬« XL Ripe Pitted Olives, drained

Cooking Directions

  1. In bowl of food processor, combine cream cheese, gorgonzola, pesto, basil, salt and pepper; process until well combined.

  2. Transfer mixture to a 1-quart zip top plastic food storage bag. At this point, bag may be refrigerated up to 2 days.

  3. To serve, cut a tiny end off food storage bag (no larger than 1/4 inch width).

  4. Place corner of bag as deep as possible inside each olive, gently squeeze bag filling olive and letting a small amount of mixture mound out of the top of the olive.

  5. Serve immediately or cover and chill up to 24 hours before serving.


  • Calories103
  • Fat9g
  • Protein3g
  • Cholesterol13mg
  • Total Carbs3g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.