I've a friend who puts together anchovy-blue cheese and anchovy-parmensan olives for his gin or vodka martinis.

It's tweaked my interest and am curious if others here assemble their own. If so, what ingredients, and do you source pitted unstuffed olives or "recycle" pimento stuffed fare?

I don't stuff my own but I'm addicted to these and they are great in martinis.

https://www.amazon.com/Tassos-...M61HTP9KR3YNAY6TSECM

Jim

My "adopted sister" was absolutely convinced until fairly recently that "the little red things" grow inside of the olives on their own, rather than being stuffed into them.

Her mom and I laughed until our sides hurt over that one.

I love the bleu cheese stuffed olives in my martinis. My daughter was a bartender or years and she taught me to stuff olives. It's the only way to go. I shove the pimento out of Queen olives and shove the bleu cheese crumbles in

quote:

Originally posted by HayesGreener:
I love the bleu cheese stuffed olives in my martinis. My daughter was a bartender or years and she taught me to stuff olives. It's the only way to go. I shove the pimento out of Queen olives and shove the bleu cheese crumbles in

Hayes,
What tool do you use? Or if no tool, how? Spoon? Knife?

Yes, Hayes...how do you stuff them? I think I will want to try this.

quote:

Originally posted by Jimbo54:
I don't stuff my own but I'm addicted to these and they are great in martinis.

https://www.amazon.com/Tassos-...M61HTP9KR3YNAY6TSECM

Jim

Those look great, never seen a double stuffed one before, going to have to try them.

quote:

Originally posted by bald1:
I've a friend who puts together anchovy-blue cheese and anchovy-parmensan olives for his gin or vodka martinis.

It's tweaked my interest and am curious if others here assemble their own. If so, what ingredients, and do you source pitted unstuffed olives or "recycle" pimento stuffed fare?

I never thought about stuffing my own, but now you have caught my attention. I think that I would really go for anchovy-garlic.

I've had martinis at places that use a contraption like this.

https://www.amazon.com/Spill-S...ativeASIN=B00MD54Y0C

quote:

Originally posted by ubelongoutside:
I've had martinis at places that use a contraption like this.

https://www.amazon.com/Spill-S...ativeASIN=B00MD54Y0C

That one is excellent ($5 cheaper bought direct from oliveexpress.net vice amazon) but designed for colossal olives only. My friend uses a Norpro tool ($7 on amazon) which handles the more readily available large olives well and works with his combo stuffing efforts.

quote:

Originally posted by Jimbo54:
I don't stuff my own but I'm addicted to these and they are great in martinis.

https://www.amazon.com/Tassos-...M61HTP9KR3YNAY6TSECM

Jim

Someone recently flung a craving on me for some of those.
So, I picked up a jar at Costco, but they tasted awful musty.
I must get two jars next time.

Blue cheese wrapped in prosciutto stuffed into a queen olive

quote:

Originally posted by CQB60:
Blue cheese wrapped in prosciutto stuffed into a queen olive

Is that a "want" or "I do this"?

Never considered it, but like others, you have got me thinking.

When I bartended. I had these two major pain in the ass customers. They LOVED blue cheese stuffed olives in their martinis. They are lucky they tipped well. They'd come in and drink about 5 Grey Goose Martinis apiece.

I've spend 10-15 minutes pulling pimentos & stuffing them with bluecheese. All the while trying to keep the rest of the bar & service bar running.

quote:

Originally posted by Turning_gal:
Yes, Hayes...how do you stuff them? I think I will want to try this.

How I did it for years. Tooth Pick out the pimento. Put on a pair of latex gloves. Start shoving Blue Cheese in the middle.

quote:

Originally posted by bald1:

quote:

Originally posted by HayesGreener:
I love the bleu cheese stuffed olives in my martinis. My daughter was a bartender or years and she taught me to stuff olives. It's the only way to go. I shove the pimento out of Queen olives and shove the bleu cheese crumbles in

Hayes,
What tool do you use? Or if no tool, how? Spoon? Knife?

I have these plastic swizzle sticks that have a round knob on one end. I use the sharp end to push out the pimento and the round end to shove in the bleu cheese. I use the crumbles so it is easy to mash them up. Kind of messy but it works

I do stuff my own. I usually buy large pimento stuffed olives and replace the pimento with anchovies. No special tool needed.
I do still add the pimentos to the martini glass.

I do this. A wonderful Sardinian woman I foolishly parted ways with prepared and taught me this. The olives are marvelous at the finish. Thank you Caterina

quote:

Originally posted by bald1:

quote:

Originally posted by CQB60:
Blue cheese wrapped in prosciutto stuffed into a queen olive

Is that a "want" or "I do this"?