Deviled Olives
Halved olives served deviled style, filled with a mix of cream cheese, olives, hot sauce, and mustard! I love trying to make new things into deviled snacks, and these olives worked so well! Cream cheese is such a perfect pairing for olives! Combined with a little spice and it’s an instant winner.
The inspiration for this recipe
Since my deviled pickle recipe was so popular and seemed to resonate with so many people, I decided to go on a quest to “devil” as many different foods as I could. Olives was always on the list, but it seemed like making deviled olives would be a little tedious since olives are so small. In the end I actually didn’t find it that hard, and used the biggest olives I could find. The tedious part was taking the pits out of the olives, cause I thought I wouldn’t be able to find this specific type of olive already pitted, but I was wrong, I found them here. I wish I could go back in time and do it with the already pitted ones!
Make the deviled olive filling
the filling is easy- cream cheese, olives, hot sauce, mustard, and mayo. Blend it up smooth!
Pit the olives if you didn’t buy them pitted
I strongly suggest to get the olives pitted already. If you had to buy them with pits, check the pictures below to take the pits out. It’s a tedious process, and a lot of the olives will probably break! Make them into the same shape a half egg would be, so that the deviled olives look like a deviled egg!
Build the deviled olives
Place the olive halves on a platter. Use a piping bag to fill them all up. Then sprinkle with some breadcrumbs and chili flakes! My favorite chili flakes are gochugaru because they look nice, have great flavor, and are not too spicy depending on which ones you get.
Serve the deviled olives
That’s it! Put them out with some toothpicks and you are good to go!
These were so tasty. Just a perfect balance of flavor. Also way easier than I expected – as long as you buy the olives already pitted.
Twists and tips for this recipe
I really urge you to buy the olives pitted to make this deviled olive recipe way easier. I have said it like 5 times already but seriously! You could also make the filling more to you personal tastes. I used a lot of hot sauce to bring some heat, but didn’t add a ton of ingredients overall. Some parsley could be good, and garlic of course.
Check out all my other deviled foods! Deviled ham cups, deviled tots, deviled chicken nuggets, deviled onions, and deviled pickles!
Deviled Olives
Equipment
Ingredients
Filling
- 1 cup pitted olives of your choice
- 4 ounces cream cheese (half brick)
- 1/4 cup mayo
- 1 tablespoon mustard
- 1 tablespoon hot sauce or to your taste
Serve and top
- 2 tablespoons butter
- 1/2 cup panko breadcrumbs
- 20 large pitted cerignola olives cut in half the long way
- chili flakes I use gochugaru
Instructions
- Add the filling ingredients to a blender or food processor and blend until smooth. Set aside in the fridge until ready to use.
- Melt the butter in a frying pan and add the breadcrumbs. Cook on medium high heat, tossing often, for about 5 minutes, until golden brown and toasted.
- Lay the olives out on a serving platter. put the filling into a piping bag. Pipe the filling on to each olive. Sprinkle the breadcrumbs and chili flakes on top and serve.