Legendary stuffed olives

  • Preparation 20 min
  • Servings 6 to 8
  • Freezing I do not suggest



  • 1000 ml (2 x 500 ml) giant pitted Halkidiki olives
  • Comté JuraFlore 12 months cheese
  • Boursin cheese garlic and fine herbs
  • Bleubry cheese by Alexis de Portneuf
  • Le Cendrillon ash-covered goat cheese by Alexis de Portneuf



  • Cut the cheese into small sticks (except the Boursin) and insert in the center of the olives. Reserve in the fridge but remove about 20 minutes before serving! You can also stuff the olives with almonds, cashews or even candied garlic cloves!