• Mix the gelatin with the water and stir to combine. After about 3 minutes, put it in a pot over medium low heat. Allow it to melt and become liquid, but remove from heat before it boils.
• Stir the gelatin water mixture with the alcohol until combined. Transfer to a squeeze bottle if using the blue cheese method.

Blue cheese method

• Place a very small amount of blue cheese into the large hole of the olive. Use the back of a small spoon to push the blue cheese into the olive, blocking the small hole at the bottom of the olive.
• Place the olives into a few small ramekins so they are all standing up with the hole facing up.
• Put the jello mixture into a squeeze bottle or you could also use an eyedropper for this. Squeeze some of the mix into each olive to fill them up. Cover the ramekin and place into the fridge to cool for 4 hours.

fill method - no blue cheese

• Place all the olives in a ramekin so they are facing with the holes upward. Pour the jello mix in so it just covers the olives. Cover and chill in the fridge for 4 hours.
• Remove from the fridge and use a small spoon to pop the olives out from the jello and use a paper towel to clean off excess jello.