New recipes

Fried Green Olives Stuffed with Blue Cheese

Fried Green Olives Stuffed with Blue Cheese

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 1 ounce (about) mild blue cheese (such as Maytag)
  • 24 pitted Spanish olives, patted dry
  • 1 large egg, beaten to blend
  • 1/2 cup fine dry breadcrumbs

Recipe Preparation

  • Roll small amount of cheese into log shape narrow enough to stuff into 1 pitted olive; stuff olive with cheese. Repeat with remaining olives and cheese. DO AHEAD Can be made 1 day ahead. Cover and chill.

  • Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350 °F. Roll stuffed olives in flour, then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain. Serve hot.

Reviews Section

Recipe Summary

  • 2 cups whole pimiento or garlic-stuffed green olives, drained
  • 2 tablespoons all-purpose flour
  • 2 eggs
  • ½ cup seasoned fine dry bread crumbs or panko (Japanese-style) bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Dash cayenne pepper
  • Vegetable oil for deep-fat frying

Preheat oven to 200°F. In a large bowl, combine olives and flour toss until olives are evenly coated. In a small bowl, beat eggs lightly. In a medium bowl, combine bread crumbs, cheese, salt, black pepper, and cayenne pepper.

In a large deep saucepan or deep-fat fryer, heat 1 1/2 inches oil to 350°F. Dip each flour-coated olive into the eggs, then coat evenly with crumb mixture.

Using a slotted spoon, add olives, several at a time, to the hot oil. Fry about 1 1/2 minutes or until outsides are golden brown. Remove olives from hot oil drain on a plate lined with paper towels. Keep olives warm in the oven while frying the remaining olives.

A crispy treat with a briny, sweet surprise hidden inside- these Fried Olives with Garlic Aioli are the perfect finger food for your next gathering.

Growing up I hated cucumbers. Turns out 30 years later, still totally loathe them.

That probably explains there almost total absence on this blog. I mean I’ve got a handful of cucumber recipes because two of the sons like them, and they’re cheap seasonally.

By a few, I mean 6. 6 recipes total that involve cucumbers. I counted.

Actually that seems a little bit sad now that I think about it.

Not the counting, my discriminatory policy toward a specific vegetable. I’ll try to do better in the future.

The sons’ will thank me, at least half of them anyway. Hopefully a few of you will too.

Wanna know something odd? I adore pickles. Crazy, right?

All things pickle too. I add them to my tuna salad. I put them on every burger and sandwich, basically only drawing the line at pb&j’s. I even accept them from my kids when they disgustedly strip them from their fast food burgers.

Maybe adore wasn’t a strong enough choice of word.

I love them. So much so that whenever we go out I have to have the fried pickles if they’re on the menu. I will judge you accordingly based on their crispness, type of pickle used, and over all quality.

I never thought I’d crave a fried appetizer more than the classic mozzarella stick. Boy was I wrong.

If we’re having guests for card night or game day. You can bet my spread includes them homemade and still warm from the frying pan.

My Dad loves them so much he even special requests them for Father’s Day dinners.

However, I’ve manage to find a new fried finger food that I love almost as much. They’re both super yummy and easily addictive, but I feel like Fried Pickles will always win by just a hair.

Fried Olives, specifically Fried Olives with Garlic Aioli. And I couldn’t wait to share them with y’all!!

There’s nothing quite like the briny taste of olives stuffed with plump pimentos, breaded and fried to a crisp finish. It’s the perfect flavor and texture pairing. These Fried Olives with Garlic Aioli are the most snack-able thing I’ve ever known.

Good all by themselves, but dipped into the creamy garlic aoili? There’s no politely stopping at a handful. They’re like a savory candy that you just can’t stop eating.

Italian Fried Stuffed Olives Olive all’ Ascolana

We’re olive freaks in my family! Green, black, stuffed or plain . . . we just love olives. And there’s one way that olives are prepared in Italy that is just way over the top — Italian Fried Stuffed Olives! The name ‘Olive all’ Ascolana’ refers to where this recipe originated in Italy: Ascoli Piceno in Le Marche, Italy. Although Italians are fiercely regional about their culinary specialties, these hearty treats are so beloved that they are now served throughout Italy.

So if you’re looking for a crazy, delicious new appetizer to add to your next get-together menu, you’ve just found it!

You won’t be able to stop eating at just one . . . you’ll be hooked, since these are addicting, and if you’re like me, you just might inhale a whole plate full. So you can’t say that you weren’t warned in advance . . . these will disappear instantly!

These meaty gems stuffed with a crazy delicious filling of pork, beef, chicken, veggies, garlic and cheese are perfect to serve on an antipasto platter, or to enjoy as an ‘appertivo’ with a cocktail, negroni or spritz (which is quite common in Italy). When the family gathers for a special occasion, it’s very common to serve Italian Fried Stuffed Olives. They are quite a filling appetizer to satisfy your appetite until dinner is served.

The filling is so da** good that my husband ate it straight from the pan and then topped a hot dog with it! Not exactly what foodies associate with an Italian stuffing, but I have to say, he created quite a masterpiece hot dog! And now, my non-foodie husband is suggesting other ways to use the filling! I think that I’ve just created a monster!

You can use any large olive for this recipe, but to truly taste the ultimate Italian Fried Stuff Olives, you should use imported Castelveltrano olives with their brilliant green color, crunchy texture, superb freshness that just burst with flavor. There’s simply no comparison . You can find them at Whole Foods on their olive bar (with or without pits), Italian specialty food stores, or online.

Similar to many Italian recipes, preparing Italian Fried Stuffed Olives is a ritual and so it’s nice to have others help you. Grab a glass of wine and add a little gossip in the mix . . . and you’ve got the feeling of being in an Italian kitchen! Prepare yourself for lots of laughing and loud conversations! What can I say? That’s Italian! But, yes, these olives are a bit time-consuming to make, just like making stuffed pastas! But they’re well worth the time and you’ll appreciate it when you bite in!

Oh and you know those long skinny olive dishes? These olives are just beautiful served in one (or two or three) and just placed here and there for guests to serve themselves. I picked up this adorable and super creative fork (with matching spoon) at a local art fair. It’s just perfect for your guests to pick up the olives, don’t you think? I just love it!

The recipe presented here is one that I adapted from a classic Italian cookbook, “ The Splendid Table “. The filling for the olives can be adapted in many ways to make your own customized versions: add mortadella or prosciutto . . . or have some that are stuffed with goat cheese, rosemary and garlic. And if you want something meatless, you can even add some cooked seafood into the filling mix. Personally, I find the idea of adding seafood simply disgusting, anchovies >. But then that’s just me

One of the best things about these little dandies is that you can even fill and bread them ahead of time, , then just stick them in the fridge until about an hour before you’re ready to serve them to your guests. Simply take them out of the fridge so that they come to a nice room temperature and then plop them into their nice hot oil bath before serving.

Or just indulge on them yourselves with a lovely glass of wine!

As you can see close up (below) the double breading really adds a thick layer of deliciousness too!

Here’s the recipe for you that I hope you try and that you’ll enjoy over and over again!

1. For the veal stuffing: Place the olives in a bowl and cover over with water. While preparing the filling, let them soak, about 30 minutes to remove the excess salt. Drain the water, rinse the olives and dry completely with a paper towel.

2. For the veal stuffing, in a skillet, melt the butter over medium heat and cook the shallots. Add the ground veal, season with salt & pepper and let it cook for approximately 5 minutes. Add the veal stock and continue to cook over medium heat until the liquid evaporates, about 10 minutes.

3. Remove from heat and let cool slightly. Transfer the veal mixture to a bowl. Add the Parmesan, parsley, breadcrumbs and egg. Season with salt and pepper. Mix together and set aside in a bowl.

1. Starting from the end without the hole, cut the olive away from the pit in a spiral, as if you're peeling an apple. The olive will coil. Place the olive meat in a bowl.

2. Pinch a bit of the veal mixture between your thumb and forefinger and roll into a small ball. Shape the olive meat around the filling, so the olive regains its original shape. On a baking tray, cover them with plastic wrap and Set aside. Proceed the same way for the blue Gorgonzola stuffing.

3. Coat the olives lightly in flour, eggs and breadcrumbs. To avoid the stuffing to seep out, repeat the process twice to get a thick breading. Set aside.

4. Pour the olive oil into a medium-sized frying pan and heat until the oil bubbles. Fry the olives until the breading is golden brown, about 1 1/2 minutes. Remove with a slotted spoon and drain on paper towel and season with salt and pepper. Serve the olives while warm.

1. You can try other fillings like feta or smooth goat cheese mixed with lemon zests, garlic and basil.

2. You can also add crushed pine nuts to the cheese or meat mixture.

3. For a vegetarian version, try chickpea in purée, basil, olive oil, and lemon or orange zests.

Recipe Summary

  • 1 1/2 pounds mild Italian pork sausage (about 6 links), casings removed
  • 2 ounces pecorino Romano cheese, grated (about 2/3 cup), plus more for garnish
  • 1 1/4 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for garnish
  • 5 large eggs, beaten, divided
  • Pinch of crushed red pepper (optional)
  • 1/2 cup whole milk
  • 2 cups dry breadcrumbs, divided
  • 8 ounces pitted Castelvetrano olives (about 3 cups), drained and rinsed
  • 1 cup all-purpose flour (about 4 1/4 ounces)
  • Canola oil, for frying

Stir together sausage, cheeses, 1 egg (about 2 tablespoons beaten egg), and, if desired, crushed red pepper in a large bowl until well combined.

Stir together milk and 1/2 cup breadcrumbs in a medium bowl. Let stand until breadcrumbs absorb milk, about 5 minutes. Add breadcrumb mixture to sausage mixture, and stir well to combine.

Cut a lengthwise slit down the side of each olive. Take a small pinch (about 1/2 teaspoon) sausage mixture, and stuff inside each olive. Press about 11/2 tablespoons sausage mixture all around outside of each olive, rolling to completely enclose olive and forming a round shape.

Working in batches, roll olives in flour, dip in remaining beaten eggs, and roll in remaining 1 1/2 cups breadcrumbs.

Pour oil to a depth of 4 inches in a large Dutch oven heat over medium-high until a deep-fry thermometer reads 350°F. Working in batches, fry until breaded olives begin to float and are golden brown, about 4 minutes per batch. Remove from oil with a slotted spoon, and drain briefly on a baking sheet lined with paper towels. Sprinkle with pecorino and Parmigiano, and serve hot.

Deep-fried stuffed olives

The best version of these wonderful olives come from a town called Ascoli Piceno, high in the hills of central Le Marche, Italy, where they sell them in paper cones on the street. Using chicken, veal and pork mince, stuffed olives are not only quite delicious, they’re also quite complicated to make, so I’ve simplified them for the home cook. Even then, being small, stuffed and fried, they’re a bit fiddly. But if you have the inclination, and a party to cater for, then why not serve something mouth-wateringly good?



Skill level


  • 1 tbsp olive oil, plus extra, to deep-fry
  • 1 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 small tomato, halved, pulp removed and discarded, chopped
  • 300 g finely minced pork neck or pork belly
  • 1 tbsp grated parmesan
  • ½ tsp grated nutmeg
  • 2 eggs, 1 lightly beaten
  • 50 large green olives, pitted
  • 100 g (⅔ cup) plain flour
  • 200 g (2 cups) dried breadcrumbs

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat oil in a frying pan over medium heat. Add onion and celery and cook, stirring, for 5 minutes or until softened but not coloured. Add tomato and cook for 2 minutes or until almost all of the liquid is evaporated.

Transfer to a food processor and pulse until mixture is fine, but not a paste. Set aside.

Wipe pan clean and heat over medium-high heat. Add one-third of the minced pork to the pan and cook, breaking it up with a wooden spoon, for 4 minutes or until browned, adding olive oil if needed.

Transfer minced pork to a bowl with onion mixture, remaining 200 g uncooked mince, parmesan, nutmeg and 1 whole egg. Using your hands, mix until all ingredients are combined. Season with salt and pepper but, remember, the olives will be salty, too.

Spoon mince mixture into a piping bag fitted with a fine nozzle and pipe mixture into olives. Place flour, lightly beaten egg and breadcrumbs in separate shallow bowls. Dust each olive with flour, shaking off excess, then dip in egg and coat in breadcrumbs.

Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, gently drop olives into the oil and fry, turning halfway, for 4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Serve hot.

As seen in Feast magazine, Dec/Jan 2013, Issue 27. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Stuffed Olives Health Benefits

Stuffed olives are about 10 -15% fat, a healthful fat known as monounsaturated fats or oleic acid, that has been researched for its many health benefits including reducing cholesterol levels, inflammation and improving heart health.

Stuffed olives are a good source of a few micronutrients including vitamin E, iron, copper and calcium.

Vitamin E is a powerful antioxidant that helps protect our cells from oxidative damage, and protects from obesity. Iron is necessary by our red blood cells to move oxygen around the body, and copper plays an important role in heart health. Calcium is essential for strong bones and teeth, regulating muscle contractions and ensure blood clots normally.

Deep Fried Olives

Which olives are the best? Well, I think green olives are the best and you can use pitted green olives or pimento stuffed olives, or my favorite: GARLIC STUFFED olives!

You can use cheese stuffed olives too, but they can get a little messy, but it would be a little awesome cheesy mess! Give it a try and let me know how it worked in the comments.

Guys, I’m a bit of an olive junkie. In many ways, they are the perfect snack: portable, bite-sized, flavorful, and guilt-free.

For Thanksgiving this year my mom and I decided to put together an olive and cheese plate as an appetizer.

Most years we put out a vegetable platter and focus more on the dinner itself, but over the years I’ve realized that my favorite part of our Thanksgiving get-together is the part before the dinner.

We all stand around, drink in hand, and catch up on all the latest gossip. Everyone snacks on whatever is on the counter, so this year we are making the counter snacks count!

Guilt-free food has no place on my Thanksgiving table!

I wanted to try out the fried olives recipe and work out any kinks before the big day, so I fried up a whole batch today and now I’m trying to keep my keyboard clean while I’m eating them.

These are best served warm, so prep them ahead of time and fry them up as your guests arrive. Make sure you have extra jars of olives on hand, because these will disappear quick!

To make them even better, whip up a little garlic aioli sauce to dip them in.

Stuffed fried olives

Order a glass of wine in Italy and you never drink alone. A little something to eat always turns up on the bar or cafe table.

In the past, what the waiter brought was usually bizarrely un-Italian, whether potato chips or peanuts, but on this trip it bordered on a smorgasbord. From the first bar on, every drink was accompanied by a heaping plate of savory sensations: puff pastries filled with pesto or sausage focaccia laced with olives or anchovies grissini wrapped in prosciutto or soppressata crisp squares of risotto with sage or frittata with peppers olives and chunks of cheese and slices of salami. Always, the only charge was for the wine.

Italians call the concept aperitivo, which is simply translated as “aperitif.” But these days it is much more than a drink, almost like tapas. As a euro-generation resident of Turin said, a word that used to mean “let’s go have a drink before dinner, to perk up our appetites” now means “let’s go drink and eat and maybe skip dinner altogether.”

Sociologists can debate whether the new expanded aperitivo is good or bad in a country where meals have always started with antipasto and ended five courses later, and whether it is an outgrowth of more work and less money (not to mention marriage) among the young. All I know is that every encounter made me rethink what to serve before dinner, or even instead of dinner, back home.

My friend Diego Orlando, a photographer who lives east of here in Veneto, put it best: “With aperitivo, every region, house, bar, town, year has something to serve you. Could be salami, could be cheese, could be something more complicated, but the idea is, ‘You’re drinking with me, I’ll find something in my house to eat, but I don’t know what I have, we’ll see.’ So everything easy to eat is used to serve with wine before lunch or dinner.”

Easy to eat also means easy to fix. With the right food on hand -- salami, cheese, olives, bread -- aperitivo is just a slice away.

My new inspirations came constantly. At a cafe on a piazza in Asti, a town about an hour southeast of Turin, a single glass of wine arrived with four tiny panini, each filled with a different cured meat (prosciutto, two different salami, sausage), the little pile crowned with a slice of hard-cooked egg drizzled with olive oil and dusted with oregano. On another rainy night, two glasses of wine at a coffee bar and pasticceria here were served with six tramezzini -- triangular mini-sandwiches on white bread with red caviar, prosciutto, egg and more -- and a second plate of tiny puff pastry savories with anchovies and pesto. And on our last night we decided we didn’t need dinner after sharing what a wine bar called Rosso Rubino Enoteca served with our two glasses: a small plate piled high with meat wrapped around grissini, different olives, mozzarella, Parmigiano-Reggiano, salami and little squares of frittata.

Always, the food was meant to absorb alcohol, very delicately. Most of it is straight out of the Italian larder: cured meats, cheeses, olives, breadsticks. But just as often it is whipped up in the kitchen, with savory tidbits such as leftover risotto fried into crisp squares or roasted peppers stuffed with tuna mousse.

Occasionally aperitivo resembles a good old-fashioned American happy hour with unlimited buffet, which opens up more main-course possibilities. At Free Volo, a sidewalk cafe here, we heaped plates with bocconcini, prosciutto, salami, olives, grissini, even pasta salad with tomatoes and basil (yes, in Italy, and no, no more exciting than it ever is).

Beyond memories, what I took away from aperitivo was new inspiration for hors d’oeuvres. It had never occurred to me to serve tonnato sauce, the creamy tuna-anchovy-caper spread traditionally spooned over poached veal, with drinks. But after watching so many young Italians scoop it up on grissini and spread it onto bread, I think it will be a staple in my wine go-with file.

Similarly, I had never thought of deep-frying an olive, but after encountering one stuffed with meat in a crunchy breading, I came home with a new reason to improve on perfection.

Instead of braised pork and veal enriched with prosciutto, this version just uses soppressata minced with Fontina.

And I had never thought of turning risotto into cocktail food, but it makes sense considering the real thing is always so much better fried up the next day.

(Somehow, making it just to turn it into something else guarantees you will produce the best risotto you ever attempted.) The little crispy squares go well with any wine or with other drinks.

I also associate puff pastry more with France and normally avoid it at all costs, having been humiliated by it in restaurant school. But it seemed to be as essential as salumi in Italy and, luckily, is now available from good commercial producers in this country and absurdly easy to use for aperitivo. You can fold it over anything savory: pesto, anchoiade, plain anchovies, tomatoes, roasted mushrooms.

Then there is the grissini factor. These anorectic breadsticks are known as the pride of Turin, but they are heavily exported and work even better as a vehicle for aperitivo snacks than they do as an alternative to bread. Bars in Italy wrap prosciutto or soppressata around them, or just set them out with cheese to munch on.

And cheese may be the most surprising, and satisfying, solid food for aperitivo. Traditionally eaten at the end of a meal, it almost works better with alcohol before dinner.

A tangy Fontina or pungent Parmigiano-Reggiano or especially a salty-wet mozzarella is the best appetite stimulant with wine for a cocktail hour that extends so far into dinner it can supplant it.

Americans, of course, have thought this for years.

AS appealing as it is to go out for aperitivo, it’s equally satisfying to do it yourself. All you need is a well-stocked larder. Here are a few Italian staples to keep on hand:

* Olives of every stripe and shape and flavor. Serve them plain or fried.

* Grissini or other breadsticks. Good all by themselves and even better enrobed in prosciutto or soppressata.

* Cured salami or other dry sausage (including Spanish chorizo). Just slice and serve, or layer into bread or onto focaccia.

* Marinated artichoke hearts. Simply slice them up and layer them on crostini or sliced baguette, or puree them with a little mayonnaise and grated Parmigiano-Reggiano to spread on crostini or use as a dip with breadsticks.

* Good canned tuna, ideally from Italy. The foundation of tonnato sauce or a mousse to wrap in roasted peppers.

* Roasted red peppers. See above, or puree with toasted almonds or walnuts and a little garlic to serve as a spread or dip.

* Canned chickpeas. Puree them with garlic and olive oil and you may not have hummus but you do have something that goes very well with wine.

* Anchovies. Lay them onto bread, mash them into a paste to spread or bake them in puff pastry or on focaccia.

* Capers. Puree them with tuna for tonnato sauce, or just use them as a garnish.

40 Deep-Fried Recipes To Recreate the Most Delicious State Fair Foods At Home

Let&rsquos be real&mdashSoutherners don&rsquot go to the state fair, or even the county fair, just to win a stuffed monkey at the ring toss or get seasick on the Tilt-A-Whirl. We go for the iconic fair foods, all gloriously deep-fried and full of flavor, whether sweet (hello, fried Oreos), salty (say no more, fried macaroni and cheese), or something else entirely. Dill pickle chips, green tomatoes, and apple cider doughnuts get the excitement going way more than any amusement ride.

While you might not always be in the radius to hit the once-a-year state fair&mdashthough, the legendary State Fair of Texas with its annual competition for most bizarre fried foods is a bucket-list item in itself&mdashyou can easily recreate the same dishes at home. We&rsquore stocked with plenty of delicious renditions of all of the deep-fried state fair foods of our childhood, as well as a few special standouts that go beyond the fryer. Think old-school cherry cola slushies, Texas frito pie in the bag, and classic caramel apples.

Here are 40 deliciously deep-fried and beyond recipes that copy your favorite fair foods right in your kitchen.

Watch the video: Γεμιστά. Yiannis Lucacos (July 2022).


  1. Jomo

    Aftar Maladets,

  2. Jutaur

    What good words

  3. Akeno

    gut! I often invent something like this myself ...

  4. Hungas

    Sorry, but this is not exactly what I need.

  5. Beall

    Bravo, what are the right words ... great thought

Write a message