Keto Feta Stuffed Olives
0.1g
Net Carbs
0.1g
Protein
2.8g
Fat
0.0g
Fiber
26
Calories
Cooking tip: Savory za’atar seasoning blend coats creamy, briny stuffed olives for a flavor explosion that might even win over olive haters. This simple recipe comes together quite quickly with a pastry bag and if you don’t have a pastry bag, a small plastic baggie will work just fine. Be sure to cut one corner of the baggie to create an opening just a bit smaller than the opening of the olives, then squeeze the feta cream cheese filling into each olive until full.
Ingredients:
- 32 large pitted Castelvetrano olives (120g)
- 1 ounce cream cheese, room temperature
- 1/2 ounce feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 1 teaspoon za’atar seasoning blend
- 1/2 teaspoon lemon zest
- 1/2 teaspoon pressed or grated fresh garlic
- 1/2 teaspoon crushed red pepper flakes
Directions:
- On a paper towel lined plate, arrange olives to drain until needed.
- In a small bowl use a fork to combine softened cream cheese and crumbled feta until very well integrated and no large pieces of feta remain visible. Scrape into a pastry bag or small plastic baggie. Use a small round tip for the pastry bag or cut the corner from the plastic baggie to pipe the feta cream cheese into each olive, about 1 gram of filling in each.
- In a 12 ounce glass jar with a tight fitting lid, mix together olive oil, seasoning blend, lemon zest, garlic, and red pepper flakes. Add stuffed olives, attach the lid, and gently invert the jar to coat all the olives with the olive oil dressing. Allow the olives to marinate for at least 1 hour at room temperature, gently inverting the jar to evenly coat the olives occasionally, before serving. Store in the refrigerator for up to 5 days, but allow to come to room temperature before serving. One stuffed olive as described is one serving.
