Confession: my kids ate the entire platter of these honey lime stuffed olives in less than 10 minutes. Ya, they are that good.
Black olives are an item that never stays in our kitchen pantry for long. I grew up loving olives, and my kids, while not as adventuresome on the variety of olives they like, will inhale a can of black olives almost as fast as you can open them.
Who else remembers sticking the olives on your fingers and making funny claw-like moves? I know I certainly did when I was a kid. While that’s all fun and stuff, I thought that perhaps I’d change our ordinary olive binges up a notch and attempt to classy them up.
I think I accomplished just that. Honestly, I was surprised that my kids loved the flavor of these so much, because, well it is a little different.
Once again I referred to one of my favorite books, the Ultimate Appetizer Ideabook, and in there they have a recipe called stuffed Mexican Style Black Olives. I did a little twist on that and made my own version with a lime and honey cream cheese spread that I had created.
I used half of the batch for the cream cheese recipe and piped them into the olives. You don’t need anything fancy to do that, just a zip-up sandwich bag and a pair of scissors to cut a small hole in the bottom corner. That way you can use it like a pastry bag.
These olives a fun served on a platter all on their own, or are also great included in a large party platter. Especially for fall or Halloween time, since they are a little dark and odd themselves!
How to make Honey Lime Stuffed Olives:
- 1 can of large black olives
- 1/2 recipe for lime and honey cream cheese spread
Create the lime and honey cream cheese spread (the recipe is here.) The recipe will make more than enough for double this recipe, so if you'd like you can cut the cream cheese recipe in half, or double the olives for this recipe.
After the filling is completed open the can of olives and drain. Using a pastry bag or sandwich bag, pipe the cheese filling into each olive. Place the olives in the refrigerator for 20 minutes to chill. Serve cold.
Have you ever filled black olives before? What did you use to fill them with? Comment below and share it with us!