Cream Cheese Stuffed Olives

1. 1

   If cream cheese is a little stiff, beat with a mixer until fluffy.

2. 2

   Transfer to a pastry bag with a plain round tip.

3. 3

   Pipe cream cheese into each olive until full (1/2 to 2 teaspoons, depending on the size of your olives).

4. 4

   Transfer olives to a fitted jar.

5. 5

   Chop lemon zest and mix it with lemon juice, salt, pepper and olive oil.

6. 6

   Pour the olive oil mixture into the jar until it covers the olives.

7. 7

   You might want to add a little more olive oil.

8. 8

   Add herbs if desired.

9. 9

   Store the jar in the fridge for up to 10 days.

10. 10

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.