Keto Feta Stuffed Olives

⏲ ~13 min total · prep 11 · cook 2 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 30 large Castelvetrano or Queen green olives, pitted and drained well on paper towels
• 4 oz feta cheese, crumbled, at room temperature
• 2 oz cream cheese, softened
• 1 tbsp extra-virgin olive oil
• 1 tsp lemon zest, finely grated
• 1 small garlic clove, finely grated
• 1 tsp chopped fresh oregano
• freshly cracked black pepper

Instructions

1. Beat the feta, cream cheese, and olive oil in a small bowl with a fork, pressing and smashing for 1 to 2 minutes, until no grain of feta remains and the mixture is smooth enough to pipe.
2. Fold in the lemon zest, garlic, oregano, and a few grindings of pepper.
3. Load the filling into a piping bag fitted with a 1/4-inch plain tip (or a zip-top bag with the corner snipped).
4. Pipe the filling into each olive through the pitted end, squeezing until it just mounds at the opening — overstuffing splits the flesh.
5. Arrange the olives in a single layer in a shallow dish, drizzle with olive oil, and scatter over a little extra oregano.
6. Refrigerate at least 6 hours so the filling firms up and the briny flavor moves into the cheese; serve cool, not cold-shocking straight from the back of the fridge.

Why this recipe works

• Whipped filling A full two minutes of beating turns feta, cream cheese, and olive oil into a filling smooth enough to pipe. It firms in the fridge instead of crumbling out of the olive.
• Brine as seasoning Six hours next to brined olives and the salt moves into the cheese on its own. The filling tastes seasoned twice with no added salt.
• Under a gram 0.8 net carbs a serving. The kind of number you never have to announce at a party.

Tips for making this recipe well

Drain the olives well

Wet olives slip in the fingers and dilute the filling where they touch. Paper towels first, then pipe.

Stop at the mound

Squeeze until the filling mounds at the opening and no further. One more squeeze splits the flesh down the side, and split olives are hard to pick up neatly.

A zip-top bag works

Load the filling into a bag and snip a small corner. A piping bag with a 1/4-inch plain tip is neater, but the bag gets you close.

Grate the garlic

One small clove grated on a microplane spreads evenly through a cold filling. A chopped chunk of raw garlic dominates whichever olive it lands in.

Serve cool, not cold

Straight from the back of the fridge the filling is hard and quiet. Twenty minutes on the counter and the flavors open up.

Serving suggestions

Jarred bar olives are brine-soggy and half empty. These are piped full the day you serve them and laid out in a single layer so nobody has to dig. Scatter a little extra oregano and a few grindings of pepper over the dish and set out toothpicks or small forks. At 0.8 net carbs a serving they vanish first at any table, so hide a few for yourself before the bowl goes out.

Storage and meal prep

Time is built into this one. The stuffed olives need at least six hours refrigerated in a single layer, which makes them an ideal make-ahead dish. Covered, they keep three to four days, and the filling keeps firming as the brine continues to season it. Drizzle with olive oil before storing so the tops do not dry out. Do not freeze them; the filling weeps and the olive flesh collapses when thawed.

Variations worth trying

• Feta dip instead Pipe the same filling into a small bowl and serve it with cucumber spears. Same work either way; the bowl feeds more people faster.
• Sun-dried tomato One oil-packed sun-dried tomato, finely chopped and folded in, turns the filling rosy and a little sweet. Keep the oregano; they belong together.
• Blue cheese direction Swap an ounce of the feta for blue cheese if the table leans bold. The cream cheese keeps it spreadable and pipes the same.
• Dill version Fresh dill in place of the oregano pulls the filling toward a Greek meze plate. Same teaspoon, chopped fine.

Frequently asked questions

Can I use pre-crumbled feta?

It is drier and dusted with anti-caking agents, so it beats into a grainy filling. A block of feta in brine beats smooth with less effort and tastes cleaner. Crumble it while it is still cold.

Why did some olives split?

Overstuffing. Squeezing past the point where the filling mounds at the opening stretches the flesh until it tears. Split ones still taste right; they are messier to pick up, so plate them underneath the whole ones.

Can I skip the piping bag?

A zip-top bag with a corner snipped does the job. Cut the opening about a quarter inch and squeeze from the top of the bag down. Messier than a real tip, identical on the plate.

How far ahead can I make them?

Six hours is the minimum, and the night before is better. They hold three to four days covered in the fridge. Add the final drizzle of oil and the extra oregano right before serving.

Which olives should I buy?

Large Castelvetranos or Queen green olives, sold pitted. You need an opening big enough to pipe into and flesh firm enough to hold shape. Small cocktail olives turn the job into a fight you will lose.

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