The Stuffed Olive

The Stuffed Olive We are committed to selecting only the very best of local produce. We stock a wide range of artisan products including chocolates coffee wines pastas.

Permanently closed.

Run by Patricia Messom with the help of her daughters Sarah & Grace O'Shea we are a Food & Wine store providing ready prepared meals, salads, cakes & desserts and providing light lunches. We also make a large variety of desserts scones breads quiches tarts and ready to go meals. An add on service is to provide outside catering.

Italian Custard Biscuits RecipeBiscuits:300g icing sugar300g ground almonds plus extra for rolling out (I use a lot as I...
16/10/2026

Italian Custard Biscuits Recipe

Biscuits:
300g icing sugar
300g ground almonds plus extra for rolling out (I use a lot as I like the texture of them)
100g egg whites (average 3 eggs) (keep the yolks for the custard)
Flaked almonds

Mix the icing sugar and ground almonds together in a bowl. Add the egg whites and keeping one hand on the bowl and using the other hand to mix the dough until you have a firm but sticky dough
Chill overnight

Creme Patisserie:
60g egg yolks (from the 3 eggs you used to make the biscuits)
125g caster sugar
30g cornflour
1 teaspoon vanilla extract
175ml full-fat milk
225ml double cream

In a bowl mix the egg yolks sugar cornflour and vanilla.
Boil the milk and cream in a saucepan
Add the milk and cream in a thin stream to the eggs and sugar mix until well combined
Return the custard to a clean saucepan over a low to medium heat, stir continuously until it comes to the boil and thickens
Remove from the heat and transfer to a clean bowl cover the surface with a sheet of greaseproof paper. (This prevents a skin from forming on the custard.)
Chill overnight

When ready to bake:
Preheat the oven to 170C
Line two baking sheets with baking parchment
Divide the dough into two equal pieces
Sprinkle the work surface with the extra ground almonds, roll out each piece into a thick sausage shape about 3cm thick
Slice each piece into about 2cm pieces
Press the back of a teaspoon into the centre of each piece to create a well (use your thumb if you wish)
Fill each well with a spoon of custard and top with some flaked almonds pressing them in to the custard
Bake for 10-15 minutes
Remove from the oven and let cool on the trays for 10 minutes before transferring to a rack to finish cooling completely

Enjoy!!!

Curried Mixed Bean Salad RecipeIngredients:4 red peppers halved cored and deseeded (or use from a jar)3 by 400g tins of ...
15/10/2026

Curried Mixed Bean Salad Recipe

Ingredients:
4 red peppers halved cored and deseeded (or use from a jar)
3 by 400g tins of beans of your choice(I love butter beans, kidney beans and chickpeas but whatever you fancy (or even get the cans of mixed) drained and rinsed
Large bunch of fresh coriander (and anyone who knows me knows I love coriander) chopped
Salt & pepper

Dressing:
2 tablespoons of curry paste
2 teaspoons of honey
4 cloves garlic peeled and crushed
2 tablespoons white w**e vinegar
6 tablespoons of a light olive oil

Method:
Brush the peppers with oil and roast in a hot oven 200C cut side down until the skins are black and blistered
Place in a bowl and cover the bowl with cling film
When slightly cool peel away the skin and cut the peppers into strips
Place the peppers with the beans coriander and seasoning into a bowl
Make the dressing by whisking all the dressing ingredients together
Pour the dressing over the bean mix and toss and leave in a cool place for 1 - 2 hours to allow the flavours to develop
Check the seasoning

Enjoy!!!

Savoury Scones (Cheddar Cheese & Chive) RecipeMakes about 10 -12 sconesIngredients:350g self-raising flour1 teaspoon dij...
14/10/2026

Savoury Scones (Cheddar Cheese & Chive) Recipe

Makes about 10 -12 scones

Ingredients:
350g self-raising flour
1 teaspoon dijon mustard
50g butter at room temperature
100g grated cheddar/parmesan or any hard cheese
2 teaspoons chives or a bunch of scallions finely chopped
Pinch of salt
1 egg
125 -150ml buttermilk

Method:
Preheat the oven to 180C
Grease a baking sheet.
Sieve the flour into a large bowl with the mustard powder.Rub in the butter; add in the chives and most of the cheese
Whisk the egg with the buttermilk and making a well in the centre of the dry ingredients, pour in most of the milk but not all.
Keep one hand on the bowl and using the other hand to mix in a circular movement from the centre to the outside of the bowl. Add in more milk if necessary.
Turn the dough onto a floured surface.
Tidy up around the edges of the dough, and pat it gently into a roundabout 2.5 cm thick.
Then stamp into scones with a cutter or knife.
Gather the trimmings and repeat until you have used it all.top.
Top with the reserved cheese.Bake for 12 - 15 minutes or until golden brown on top

Change these up by omitting the dijon and adding a small grated carrot instead of the chives. Or if you have some bacon left, chop it up, fry it off and add it in when adding in the cheese 😁

Enjoy!!!

Curried Quinoa & Pomegranate Salad RecipeIngredients250g quinoa, rinsed and drained3 cloves of garlic, peeled and crushe...
13/10/2026

Curried Quinoa & Pomegranate Salad Recipe

Ingredients
250g quinoa, rinsed and drained
3 cloves of garlic, peeled and crushed
50ml rapeseed oil
1 tablespoon curry powder
3 teaspoons turmeric
500ml water
1 vegetable stock cube
100g raisins
2 pomegranates, seeded
Zest and juice of half a lemon
25g toasted pine-nuts
Large handful of fresh coriander, roughly chopped

Method
Heat the oil in a saucepan, add the garlic and cook over a low heat for 5 minutes until soft.
Add the curry powder and turmeric and cook for 1 minute. Add the drained quinoa, water and stock cube. Give it a stir, cover and simmer for approximately 20 to 25 minutes. The water should be absorbed and the quinoa should be plump. Take off the heat and add in the raisins. Leave to cool before adding in the the rest of the ingredients.

Enjoy!!!

Olive Breadsticks RecipeHope everyone enjoys these as much as I do making them. You can leave the olives whole if you pr...
13/10/2026

Olive Breadsticks Recipe

Hope everyone enjoys these as much as I do making them. You can leave the olives whole if you prefer but I like them roughly chopped.

Ingredients:
400g strong white flour
7g salt
7g sachet of instant yeast
200ml lukewarm water
20ml olive oil plus extra for brushing
300g black or green pitted olives or a mix roughly chopped

Method:
Fit your stand mixer with a dough hook.
Place flour salt yeast and water into the bowl of your stand mixer. Start mixing on a slow speed.
Turn the speed to medium and mix for five minutes.
Add the olive oil and mix for a further 2 minutes.
Add the chopped olives and mix until combined. You may need to use your hands to get the olives into the dough.
Transfer to an oiled bowl and cover with a damp tea towel or cling film until doubled in size (60-90 minutes).
Line two baking trays with non-stick baking paper.
Tip out onto an floured work surface. Flour the top of it and pat it down into a large rectangle with your hands.
Cut into 12 strips about (30cm in length) twisting each strand as you place them on the trays.
Leave to prove for 30-45 minutes.
Pre-heat the oven to 200C (fan)220C and place a roasting tray in the bottom of the oven.
Pop them into the oven and pour in a cup of water into the roasting tray. This generates a bit of steam and helps to make them to puff up a bit more. Bake for 15-20 minutes until turning golden brown.
Finish them off by brushing with a little olive oil.

Serve with extra Olive Oil and Balsamic Vinegar

Enjoy!!!

Plain Scone RecipeInregdients450g self-raising flourPinch of salt100g room temperature butter55g caster sugar1 egg at ro...
12/10/2026

Plain Scone Recipe

Inregdients
450g self-raising flour
Pinch of salt
100g room temperature butter
55g caster sugar
1 egg at room temperature
300ml room temperature buttermilk
Pinch of salt

Method
Preheat oven to 200C
Grease a baking sheet
Sieve the flour into a bowl with the salt
Add the sugar and rub in the butter using your fingertips
Whisk the egg with the buttermilk, then make a well in the centre of the dry ingredients, pour in most of the buttermilk
Keep one hand the bowl and use the other hand to mix in a circular motion from the centre to the outside of the bowl. Add more milk if necessary. The mix should be slightly shaggy and make sure not to overmix as the dough will be tough
Turn the dough onto a floured worktop
Tidy up around the edges of the dough, and pat gently into a round, about 2.5cm thick
Shape into scones with a scone cutter or knife
Gather the trimmings and repeat until you have used it all
Bake for 12-15 minutes until golden brown

Malteser Cheesecake IngredientsBase 200g digestive biscuits50g Maltesers100g melted butter plus extra to line the tinFil...
12/10/2026

Malteser Cheesecake

Ingredients

Base
200g digestive biscuits
50g Maltesers
100g melted butter plus extra to line the tin

Filling
30g brown sugar
20g butter
30g cream
180g malteasers roughly chopped plus a few extra for the top
50g chocolate, finely chopped plus extra for the top
3 teaspoons powdered gelatine
60ml water
500g cream cheese
110g caster sugar
170ml cream

Method:
Butter the base and sides of a 23cm springform tin.
Process the biscuits and Maltesers until fine.
Add the butter and mix until just combined
Press the biscuit over the base the tin pressing it down with the back of a metal spoon.
Chill in the fridge
Combine the brown sugar, 20g butter and the 30g of the cream in a small saucepan; stir over a low heat, until the sugar dissolves, increase heat for 2 minutes to make the butterscotch sauce; cool.
Sprinkle the gelatine over the water in a small jug; stand the jug in a small saucepan of simmering water until the gelatine dissolves; cool.
Beat cheese and sugar in a medium bowl until smooth.
Whisk remaining cream until soft peaks form.
Stir the slightly warm gelatine into the cheese mix along with the Malteasers; fold in cream and swirl through the butterscotch sauce and finely chopped chocolate.
Pour into the biscuit base.
Chill for at least 3 hours until set
Serve topped with extra Malteasers and chopped chocolate

Enjoy!!!

One of the loveliest surprises before we closed our doors was this beautiful painting of The Stuffed Olive. 💚A huge than...
02/10/2026

One of the loveliest surprises before we closed our doors was this beautiful painting of The Stuffed Olive. 💚

A huge thank you to our girls for organising such a thoughtful gift for us — it really means so so much, and it’s something we will treasure forever 🥰

And a very special thank you to Danny Vincent Smith for capturing our little shop so beautifully. You’ve given us something very special to remember The Stuffed Olive by. 🎨💚

After 13 years on Bridge Street, there are a lot of memories in our little shop… and now we have a beautiful picture to keep one of them alive.
Thank you girls, and thank you Danny. ❤️❤️❤️❤️

29/09/2026

Best of luck guys!!!!! So excited for ye ❤️❤️❤️

Our last day ❤️❤️❤️
26/09/2026

Our last day ❤️❤️❤️

Address

Bridge Street
Bantry
P75P270

Telephone

+3532755883

Website

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