Olives Stuffed with Blue Cheese

Serve these simple stuffed olives at your next party for a guaranteed crowd pleaser.

¾ cup Rogue Oregon blue cheese
heavy cream, if necessary
24 large green olives, pitted

In the bowl of an electric mixer fitted with the paddle attachment, beat cheese until fluffy, adding a little heavy cream if cheese is stiff.

Transfer blue cheese to a pastry bag fitted with a plain round tip. Pipe ½ tsp. blue cheese into each olive. May be stored in an airtight container, refrigerated, up to 1 day.

Makes 24.