Total Time
Prep 5 mins
Cook 30 mins

this is so easy my mom always kept us kids busy making this while she prepered the reast of our holiday / or party platers they are always a big hit. i just say olives in the ingredience because it dosent matter if there black or green or stuffed what ever your in the mood for

Ingredients Nutrition


  1. soften cream cheese.
  2. clean and cut the celery stalks in to thirds.
  3. dry and set aside.
  4. drain juice out of olives save about 1/2 the juice and set aside.
  5. chop or dice olives to a texture you would like.
  6. mix cream cheese olives and saved juice
  7. in a bowl until well blended.
  8. fill the celery stalks heapingly.
  9. arange the stuffed stalks on a plater and set in fridge at least 30 mins before serving.
  10. (f you decide to buy the prediced olives just use the whole can juice and all don't drain the juice).


Most Helpful

I used black olives when I made this and they tasted good. I want to try the green olives next time. I only used 1 to 2 tablespoons of juice and it worked perfect. I think if you use 1/2 cup you'd have a watery mess. Made for PAC Fall 2006

Charlotte J October 23, 2006

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