I’ve replaced popcorn as my go-to movie snack with something far more satisfying: grilled bacon-wrapped jalapeño-stuffed olives. These little bites pack a spicy kick from the jalapeño, a smoky note from the bacon, and just enough saltiness to keep you coming back for more. Serve them hot with a chilled dipping sauce—ranch or blue cheese are perfect to cool the heat—and you’ll have a bowl that disappears fast.
Really Great With Any Stuffed Olives
You don’t have to make these spicy if you prefer milder flavors. Any large stuffed olive works well—try ones filled with Gouda, cream cheese, or other cheeses for a different profile. The key is choosing olives big enough to wrap in bacon; tiny pimento-stuffed olives are too small for this preparation. While the grill is hot, consider grilling other bacon-wrapped favorites alongside them for a crowd-pleasing assortment.
A grill basket is handy for this recipe: it keeps the bites from falling through the grates and makes turning and serving easier. If you don’t have one, place the olives on a sturdy sheet of foil or use skewers to keep everything manageable on the grill.
Why These Work So Well
This recipe balances contrasting textures and flavors. The bacon crisps and adds smoky richness, the olive contributes a briny pop, and the jalapeño or stuffed filling brings a creamy, slightly spicy center. The result is a small but complex bite that’s perfect for snacking, entertaining, or pairing with a cold beer or a simple cocktail.
Grilled Bacon-Wrapped Jalapeño-Stuffed Olives
Ingredients
- 15 jalapeño-stuffed green olives (large)
- 5 slices bacon thin-sliced, cut into thirds
- Your favorite seasoning or rub
- Ranch or blue cheese dressing for serving
Instructions
- Prepare your grill for indirect heat: light one side of the grill and leave the other side unlit, or preheat a gas grill with burners on one side only. Aim for medium heat.
- Wrap each olive with a third of a bacon slice, securing the ends if needed. Many times the bacon’s fat will stick well enough; use a toothpick only if necessary.
- Pour your seasoning or rub onto a plate and roll each bacon-wrapped olive to coat evenly.
- Place the olives in a grill basket, on a foil sheet, or directly on the cooler side of the grill. Cook for 20–30 minutes, turning occasionally, until the bacon is cooked through and nicely browned.
- Remove from the grill and let rest briefly. Serve hot with ranch or blue cheese dressing for dipping.
Notes
Serve with a chilled dipping sauce to balance the heat. If you substitute milder stuffed olives, consider adding a small slice of fresh jalapeño inside the olive for extra zip.
To make assembly faster for a party, pre-wrap the olives and keep them refrigerated until you’re ready to grill. If using toothpicks, soak them briefly in water to reduce the chance of burning on the grill.
Leftovers can be kept in an airtight container in the refrigerator for 2–3 days and reheated gently until warm and crisp.
Nutrition
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Carbohydrates: 1 g
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Fat: 4 g
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Sodium: 111 mg
Nutritional values are approximate.
Variations and Serving Ideas
Try swapping stuffed jalapeño-olive varieties or using prosciutto instead of bacon for a different texture and flavor. For a crowd, offer a platter with a few dipping sauces—ranch, blue cheese, and a honey-mustard or smoky aioli all pair well. These bites also work baked in the oven if you don’t want to fire up the grill: bake at 400°F (200°C) on a lined sheet until the bacon is crisp.
With minimal prep and big flavor, grilled bacon-wrapped stuffed olives are an easy appetizer to make any gathering feel special. Enjoy!