Step 1

In the bowl of an electric mixer fitted with the paddle attachment, beat together blue cheese and softened cream cheese until smooth.

Step 2

Transfer blue cheese filling to a piping bag or a sturdy plastic bag with a round piping tip (or cut the end off with kitchen scissors).

Step 3

Carefully pipe the blue cheese mixture into each pitted green olive.

Step 4

Sprinkle blue cheese stuffed olives with cracked black pepper and diced parsley (optional for garnish). Serve with toothpicks.

Step 5

Store leftover stuffed olives in an airtight container in the refrigerator for up to 3 days.