Several years ago, my mom went to some teacher’s convention in Santa Fe, and while she was there, she picked up a New Mexico Recipes cookbook and a small wooden plaque of the Patron Saint of Cooking, San Pasquale.
I have thumbed through the cookbook over the years, and there are some seemingly interesting recipes in the book! One that recently caught my attention was a recipe for green chile stuffed olives.
I happen to be a huge fan of both green chilies and olives, so this seemed like a wonderful combination! I did not follow the recipe, because I rarely do these days, so today I am sharing my modified version of green chile stuffed olives.
You start with large, pitted olives – I used black olives, but I feel this would be equally as delicious with green or kalamata olives.
I then took about 1/4 cup of green chile and chopped it into really small pieces. I minced garlic, added that to the green chile, and mixed in some salt to taste.
And yes, at this point, I could probably eat the green chile with a spoon, but I resisted. Instead of spooning the green chile stuffing into my mouth, I spooned it into a plastic baggie. I cut a very small portion of the tip of the plastic bag off, creating a natural piping tool. You want to make the whole large enough to pass the chunks of green chile and garlic, but not larger than the pit opening of the black olive.
Insert the open end of the baggie into the olive, and gently squeeze it in to fill the olive. Then repeat that until all of your olives are stuffed with green chile!
For effort, I am rating this recipe a 9. It’s super, super easy to make. It also makes a gorgeous presentation for a party appetizer! And, the absolute best part of these green chile stuffed olives is eating them! They have such a harmonious balance of savory, salty and spicy, making this a party favorite. Make sure to make extras tough, because they’re addicting and go quickly!