Green Olives Stuffed With Black Truffles


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This is a fabulous tapas appetizer for an elegant cocktail party.

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  • 4.5 oz. cooked chicken breast
  • 9 oz. half & half
  • 2 oz. black truffles
  • 2 large shallots
  • 32 large green olives
  • 4 oz. truffle juice
  • 1 oz. sweet butter
  • 4 oz. white porto (port wine)
  • 2 oz. cognac
  • Salt and pepper

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Pit the olives and let them wash out under a stream of cold water. Put the breast meat of the chicken in a blender and blend. Then add 2 oz. of half & half and blend again. Pass the mixture through a sieve using a wooden spoon to force the larger pieces through. Pour into a small container set on ice, add 2 oz. more half & half, and stir in gently using a wooden spoon. Finely chop 1.75 oz. of the black truffles, add to the half & half mixture, and stir in. Stuff the olives. (A culinary syringe helps.)

Finely slice the shallots and sweat them in a pan with butter and the stuffed olives on a very low flame but do not let them turn color. 8. Deglaze with the white porto and cognac and reduce by 25 percent.

Add the last of the half & half. Reduce again. Add the truffle juice and the last of the finely chopped black truffles. Season to taste with salt and pepper.

To serve, place 8 olives per serving in a small cup or bowl, cover with a small amount of the sauce and serve hot. On the side, place several slices of toasted and buttered country bread. 

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