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Chili Cream Black Olive Packed with Spicy Layers of Flavor

Chili Cream Black Olive
Chili Cream Black Olive with Tabasco is so packed with flavor, it will be the hit of your party…
Chili Cream Black Olives


These Chili Cream Black Olives are probably the easiest appetizers I have ever made.

We needed appetizers that didn’t require heating before serving.

These Chili Cream Black Olives were made for a cooking class team building event  held at the La Jolla Marriott in a ball room.  We did not have access to the kitchen.  We needed something perfect for  a chili cook off.    Salsa and guacamole were easy, but everyone does that!  I wanted something different to add to the mix.  

The recipe came to me as I was walking around the store, looking for inspiration.  I needed an appetizer that would be made ahead,  quick to make, easy to transport and didn’t require any oven.  The Chili Cream Black Olives are packed with creamy spicy flavor from the filling and a little kick.  The tabasco garnish is totally optional, but I recommend you don’t skip this part.  It looks great and really sets off the flavor. It takes about 20 minutes to get everything done, including filling 30 jumbo olives.  The paper cups are just an easy way to keep things more sanitary for guests at the event.  You really don’t need them.  I piped a little filling in the bottom of each cup to try and keep the olives from rolling around once they were ready to plate.

The recipe is below, although you really don’t need one.  There are only five ingredients for this Chili Cream Black Olives recipe.

Chili Cream Black Olive Recipe

Makes 36 servings


5 ounces cream cheese

1 teaspoons chili powder

1/2 teaspoon kosher salt

2 – 15 ounce cans Jumbo black olives, pitted (buy two, some will be broken)

2 tablespoons Tabasco or pepper sauce of your choice


Let cream cheese soften.  Place in a bowl with the other ingredients, except for the olives and pepper sauce.  Blend with a hand mixer until very creamy, you can add a little milk or cream if you can’t get the texture thin enough. Place in a piping bag and cut a small opening in the bottom.  Pipe into each olive and repeat until all the olives are filled.  Place in the refrigerator, covered until ready to serve.  You can make these up to three days ahead. When you are ready to serve, pipe a little dot on the serving tray and place an olive top with the cheese side up.  Cover half the top of the olive with the pepper sauce.


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