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Green olives stuffed with chorizo and Blue Cheese

Green olives stuffed with chorizo and Blue Cheese

Cook 25 min 36 olives


  • 8 oz chorizo, casings removed and crumbled
  • 2 tsp olive oil
  • ½ cup Castello® Crumbled Blue cheese
  • 1 tbsp toasted fennel seeds
  • 1 tbsp chopped italian parsley
  • 36 colossal brine-cured olives, pitted


Sauté the sausage in the olive oil over medium heat. Add the fennel seed and parsley and heat thoroughly, about 1 minute. Remove from the heat and fold in the blue cheese.

Trim off 1/8-inch from the large end of the olive. Spoon the sausage and blue cheese mixture into the center of the olives. Skewer and serve either warm or room temperature.