These oven baked 4-ingredient beef stuffed olives are the kind of retro, salty little appetizer that disappears fast at late-summer get-togethers. My mom used to make trays of them for August parties, and they always felt special even though they were incredibly simple. With briny jumbo green olives, seasoned beef, and bubbly cheese, they hit that perfect snacky balance of savory and salty without a lot of work.
Serve these warm on a platter with toothpicks alongside other easy party bites like crackers, sliced salami, marinated vegetables, and a cold pasta salad. They also pair really well with sparkling water, lemonade, beer, or a crisp white wine if you are building out a casual appetizer spread for backyard dinners or game day snacking.
Oven Baked 4-Ingredient Beef Stuffed Olives
Servings: 8
Ingredients
1 jar jumbo pitted green olives, drained
Directions
1. Preheat the oven to 400°F and line a baking sheet or small baking pan with foil for easy cleanup.
2. In a skillet over medium heat, cook the ground beef with the Italian seasoning until browned and fully cooked, breaking it into very small crumbles as it cooks. Drain off any excess grease and let the beef cool slightly so it is easier to handle.
3. Using a small spoon or your fingers, stuff each olive with a bit of the cooked beef and place them on the foil-lined baking sheet with the opening facing up.
4. Sprinkle a small pinch of shredded mozzarella over the top of each stuffed olive, pressing lightly so the cheese stays in place.
5. Bake for 8 to 10 minutes, or until the cheese is melted and the olives are heated through. Serve warm.
Variations & Tips
Use another cheese: Mozzarella keeps things mild and melty, but provolone or a little shredded Monterey Jack works well too if that is what you already have in the fridge.
Make-ahead tip: Brown the beef and stuff the olives a few hours ahead, then add the cheese and bake right before guests arrive. It is an easy way to stay out of the kitchen during a party.
Keep the beef finely crumbled: Smaller crumbles are much easier to tuck into the olives, so take an extra minute when browning the meat to break it up really well with a spoon or spatula.
Go easy on extra salt: The olives bring plenty of saltiness on their own, so the beef usually does not need additional salt unless you taste it and feel it really needs it.
