Celery stuffed with olives and cream cheese

Ingredients:

• 220 g of cream cheese, room temperature
• 1/4 cup heavy cream
• 3 tablespoons chopped olives stuffed with pimento peppers
• 3 tbsp. l. chopped kalamata olives, pitted
• 2 tbsp chopped fresh chives
• 1 teaspoon finely grated lemon zest
• 8 stalks celery, cut into 5cm pieces.
• Sweet paprika, for topping

Preparation:

1. In a large bowl, beat the cream cheese and heavy cream with a mixer on medium speed until light and fluffy, 1-2 minutes. Add the olives, green onions, lemon zest, a pinch of salt, and a few grinds of black pepper.
2. Transfer the cream cheese mixture to a pastry bag fitted with a large star tip. Pipe the mixture over the celery, then sprinkle with paprika.