These Stuffed Olives with Ġbejniet are a delicate savoury Mediterranean appetizer. These salty olives are filled with the creamy Maltese ġbejna cheese and marinated in spicy olive oil.
Ingredients for these Stuffed Olives with Ġbejniet
Olives: they are the main vessel so they need to be the best quality! Ideally, they are large pitted green ones like castelvetrano olives. Smaller olives will work as well, however it will require more work from your side. Black olives will work as well, but you need to be careful with seasoning as black olives tend to be more bitter and saltier sometimes.
Ġbejniet: the traditional fresh Maltese cheese is sweet with a slight tangy taste. Once mash and seasoned it gets so creamy and smooth, that makes it a perfect ingredient to fill the olives. Alternatively, you can use feta cheese, goat cheese or any other crumbly soft cheese. However, you need to be careful with the seasonings as well!
Olive oil: only the best! It will be used for the marinade of these olives and will help add a deeper flavour to the olives.
Garlic: grated will make the garlic melt in the olive oil for a richer marinade.
Lemon: the lemon zest is used to add a fresh touch to the marinade. Either grate the zest or slice the zest thinly. Instead of the lemon, orange can be used, or else, a mix of both.
Chili Flakes: a touch of spice makes everything better!
Salt and pepper: the seasonings are more according to taste and what type of olives and cheese you use. Therefore, be careful how you dose these!
How to make these Stuffed Olives with Ġbejniet
Start by preparing the olive oil marinade. Place in your serving bowl or a container where you will be storing the stuffed olives. In a small bowl mash the ġbejniet and season with salt and pepper. It’s ok if there are some chunks. Place the mashed cheese in a piping bag. Fill each hollow olive generously with the cheese and drop in the marinade. Make sure that the oil covers all the stuffed olives. Leave the stuffed olives in the fridge until ready to serve!
FAQs
Can I use another type of cheese?
Yes! Similar cheeses to the Maltese ġbejna which will work just as great are feta cheese, soft goat cheese, and any other crumbly soft cheese. The only thing is that you need to be careful with the seasonings, as each cheese requires a different amount.
Does this only work with green olives?
Ideally, large green pitted olives are used. These olives make life easier when stuffing them and they are also able to hold a generous amount of stuffing. However, you can also stuff smaller sized ones. You can also use black olives, although you will need to adjust the seasoning.
How to store?
Store in the fridge for up to 3 days in an airtight container with the marinade. Before serving take out 5 minutes before so that any solidified oil will melt. Add more oil if needed.
How to serve these olives?
These stuffed olives are perfect to be served as an appetizer with a cold refreshing drink. Add them to a platter or a board with other nibbles, serve them as a party food, or even include them in your favourite salad or sandwich. Or else you can simple nibble on them whenever you are craving something salty and savoury. The options are limitless!
Stuffed Olives with Ġbejniet
Ingredients
- 300 g olives pitted
- 120 g fresh ġbejniet
- 100 ml olive oil
- 2 tsp lemon zest
- 2 garlic cloves grated
- 1 tsp red pepper flakes
- 1/2 tsp salt
- 1 tsp pepper
Instructions
- Mix together the olive oil, lemon zest, grated garlic and flakes together. Set aside.
- In a bowl mash slightly the ġbejniet, season with salt and pepper. Fill a piping bag with the mixture.
- Take each olive and stuff the hollowed centre. Do not worry if the stuffing oozes out slightly.
- Place the olives in a bowl with the olive oil mixture. Mix well. Place in the fridge prior serving. Ideally, let the olives sit and marinate overnight before serving so that their flavour is more enhanced.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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