These oven baked 3-ingredient beef stuffed olives are one of those throwback potluck snacks that disappear fast every single time. They have that perfect salty, savory bite from briny green olives, hearty beef, and a crisp parmesan coating, and I love that they feel a little retro in the best way while still being incredibly easy to pull together on a busy weeknight or before a gathering.
Serve these warm as an appetizer with toothpicks or pile them onto a snack board with crackers, sliced salami, cubes of cheese, and fresh crunchy veggies. They also pair really well with a simple pasta salad, a cold sparkling drink, or other potluck favorites when you want something small, salty, and satisfying to balance out sweeter picnic dishes.
Oven Baked 3-Ingredient Beef Stuffed Olives
Servings: 8
Ingredients
1 jar large pitted green olives, about 30 to 36 olives, drained
1/2 pound ground beef
1 cup grated parmesan cheese
Directions
1. Preheat the oven to 400°F and line a baking sheet or small baking dish with parchment paper for easy cleanup.
2. Press a small amount of ground beef into each olive, filling the hollow center and slightly mounding the beef at the opening if needed.
3. Roll each stuffed olive in the grated parmesan cheese so the outside is well coated, then place them on the prepared baking sheet.
4. Bake for 18 to 22 minutes, until the beef is cooked through and the parmesan is golden brown around the edges.
5. Let the olives cool for a few minutes before serving warm.
Variations & Tips
Use extra-large olives: Bigger olives are much easier to stuff and give you the best balance of briny olive, beef, and cheesy crust in each bite. If your olives are smaller, just use less beef so they do not split too much during baking.
Season the beef if you like: Even though this is a true 3-ingredient recipe, you can mix a pinch of black pepper, garlic powder, or Italian seasoning into the beef if you want a little more flavor. I usually keep them simple when I am making them for a party because the olive and parmesan already bring plenty of salty punch.
Make-ahead tip: You can stuff and coat the olives a few hours ahead, then refrigerate them on the baking sheet until you are ready to bake. This is especially helpful when you are juggling other dishes before guests arrive.
Watch the salt: Since both olives and parmesan are naturally salty, there is usually no need to add salt to the beef. Taste one after baking before deciding if you want any extra seasoning for the next batch.
Serve warm for the best texture: These are at their best when the parmesan coating is still crisp and the beef is hot. If they sit out for a while, a quick few minutes back in the oven will freshen them up nicely.