Wayne Boatwright > wrote:

>On Thu 05 Aug 2010 11:22:04p, Steve Pope told us...

>> What's your opinion of blue cheese-stuffed olives?

>I love them. However, I'm reluctant to put them in a martini as the
>cheese can muddy the clarity of the drink.

You're right, that can happen, and it is unappealing.

However it does not necessarily happen, if it's a good non-crumbly
cheese, stuffed into the olive firmly, stuffed into the
olive recently, and keep cold enough.

So, supermarket blue-cheese olive usually have the problem to
which you refer. But I have had martinis with house-stuffed
olives at a couple restaurants that were really superb.
The two restaurants are Vendome in Denver (which I can
generally recommend; they used Roquefort in their olives),
and Skates in Berkeley (which does unfortunately not have a whole
lot going for it in general; I believe they used Maytag Blue).

Steve