Why You’ll Love This Recipe
Italian Fried Stuffed Olives are the perfect blend of salty, savory, and crispy textures. The combination of the juicy olive and rich meat filling, enveloped in a crunchy breadcrumb coating, creates a bite-sized burst of flavor. This appetizer is not only a crowd-pleaser but also a conversation starter. While the preparation may seem a bit involved, the result is definitely worth the effort. Serve them hot and crispy, and they will disappear in no time!
Ingredients
For the Olives and Filling
- 60 large Castelvetrano green olives
- 2 cups water
- 1 tablespoon salt
- 1/4 cup butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small carrot, finely grated
- 1/2 medium onion, finely chopped
- 1/2 cup finely chopped celery and leaves
- 4-6 ounces mild Italian sausage
- 4-6 ounces ground beef
- 4-6 ounces ground chicken
- 1/3 cup dry white wine
- 1/4 teaspoon nutmeg
- Pinch red pepper flakes
- Salt and black pepper to taste
- 1 egg yolk
- 1/2 cup freshly grated Parmesan
For the Coating and Frying
- 3 eggs
- 2 cups flour
- 2-3 cups Italian breadcrumbs
- Oil for frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Olives: Spiral cut the Castelvetrano olives carefully to remove the pits. Place the olives in salted water and set them aside.
- Cook the Filling: In a large pan, heat the olive oil and butter. Add the minced garlic, grated carrot, chopped onion, and celery. Sauté until softened. Add the ground meats (Italian sausage, beef, and chicken) and cook until browned. Pour in the dry white wine and let it reduce. Season with nutmeg, red pepper flakes, salt, and black pepper. Once everything is well-combined and cooked through, transfer the mixture to a food processor and blend into a smooth paste. Add the egg yolk and grated Parmesan, mixing until fully incorporated.
- Stuff the Olives: Take a portion of the filling and carefully stuff each olive. Press the filling tightly inside to seal the olive completely.
- Coat the Olives: Set up a breading station. In one bowl, place the flour. In a second bowl, beat the 3 eggs. In a third bowl, add the breadcrumbs. Roll each stuffed olive first in the flour, then dip in the egg, and finally coat in the breadcrumbs. For extra crunch, dip the olives in egg and breadcrumbs again for a double coating.
- Fry the Olives: Heat oil in a deep frying pan over medium heat. Fry the olives in batches for about 1 minute or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
- Serve: Serve immediately while hot and crispy. They are best enjoyed right out of the fryer, with a side of marinara sauce for dipping if desired.
Servings and Timing
- Servings: 60 olives
- Prep Time: 1 hour
- Cook Time: 15 minutes (depending on frying batches)
- Total Time: 1 hour 15 minutes
Variations
- Different Fillings: Feel free to swap out the meats for other varieties, such as ground lamb, turkey, or even a vegetarian version with mushrooms and cheese.
- Herbs and Spices: Customize the flavor of the filling by adding fresh herbs like parsley, basil, or thyme, or spice it up with chili flakes or paprika.
- Smaller Size: If you prefer bite-sized snacks, you can use smaller olives or reduce the amount of filling and make mini stuffed olives.
Storage/Reheating
- Storage: These stuffed olives are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, place the olives in a preheated oven at 350°F (175°C) for about 10 minutes, or until the coating crisps back up. You can also reheat them in a hot skillet for a few minutes on each side.
FAQs
1. Can I make the filling in advance?
Yes! You can prepare the filling up to 2 days ahead and store it in the refrigerator until you’re ready to stuff the olives.
2. Can I use a different type of olive for this recipe?
While Castelvetrano olives are ideal due to their size and flavor, you can also use other large green olives. Just make sure they are pitted.
3. Can I make these olives ahead of time and freeze them?
Yes, you can assemble the stuffed olives and freeze them before frying. Just bread and freeze them on a baking sheet, then store in a freezer bag. When ready to fry, cook from frozen.
4. Can I bake the stuffed olives instead of frying them?
Baking is possible, though the texture will differ. Bake at 375°F (190°C) for about 15 minutes, or until golden brown. The result will be less crispy than frying.
5. How do I prevent the filling from leaking out during frying?
Make sure the olives are well-sealed after stuffing, and coat them well in flour, egg, and breadcrumbs to help hold the filling in place.
6. Can I make these olives without meat?
Yes, you can create a vegetarian version by using a combination of cheese, mushrooms, and herbs as a filling.
7. How can I make these olives spicier?
Add more red pepper flakes or even some chopped fresh chili peppers to the filling for a spicy kick.
8. Can I serve these olives with a dipping sauce?
Yes, marinara sauce, garlic aioli, or even a spicy ranch dressing are excellent choices for dipping.
9. How long should I fry the olives?
Fry the olives for about 1 minute or until golden brown and crispy. Be careful not to overcook them, as they may become too greasy.
10. What kind of oil should I use for frying?
Use a high-heat oil like vegetable oil, sunflower oil, or canola oil for frying. Olive oil can be used, but it has a lower smoke point, which may cause it to burn at high temperatures.
Conclusion
Italian Fried Stuffed Olives are a decadent and flavorful appetizer that will impress your guests and elevate any meal. While the preparation can take some time, the crispy, savory bite is well worth the effort. These olives are perfect for special occasions or as a delicious treat to enjoy with friends and family. Try them out, and enjoy the rich tastes of Italy in the comfort of your own home!
Italian Fried Stuffed Olives
Italian Fried Stuffed Olives are a beloved appetizer, featuring large Castelvetrano olives stuffed with a savory mixture of meats and fried until golden brown. Crispy on the outside and flavorful on the inside, these olives are a true Italian classic.
- Prep Time: 1 hour
- Cook Time: 15 minutes (depending on frying batches)
- Total Time: 1 hour 15 minutes
- Yield: 60 olives
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
60 large Castelvetrano green olives
2 cups water
1 tablespoon salt
1/4 cup butter
2 tablespoons olive oil
3 cloves garlic, minced
1 small carrot, finely grated
1/2 medium onion, finely chopped
1/2 cup finely chopped celery and leaves
4–6 ounces mild Italian sausage
4–6 ounces ground beef
4–6 ounces ground chicken
1/3 cup dry white wine
1/4 teaspoon nutmeg
Pinch red pepper flakes
Salt and black pepper to taste
1 egg yolk
1/2 cup freshly grated Parmesan
3 eggs
2 cups flour
2–3 cups Italian breadcrumbs
Oil for frying
Instructions
- Spiral cut the Castelvetrano olives carefully to remove the pits. Place the olives in salted water and set them aside.
- In a large pan, heat the olive oil and butter. Add the minced garlic, grated carrot, chopped onion, and celery. Sauté until softened. Add the ground meats (Italian sausage, beef, and chicken) and cook until browned. Pour in the dry white wine and let it reduce. Season with nutmeg, red pepper flakes, salt, and black pepper. Once everything is well-combined and cooked through, transfer the mixture to a food processor and blend into a smooth paste. Add the egg yolk and grated Parmesan, mixing until fully incorporated.
- Take a portion of the filling and carefully stuff each olive. Press the filling tightly inside to seal the olive completely.
- Set up a breading station. In one bowl, place the flour. In a second bowl, beat the 3 eggs. In a third bowl, add the breadcrumbs. Roll each stuffed olive first in the flour, then dip in the egg, and finally coat in the breadcrumbs. For extra crunch, dip the olives in egg and breadcrumbs again for a double coating.
- Heat oil in a deep frying pan over medium heat. Fry the olives in batches for about 1 minute or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
- Serve immediately while hot and crispy. They are best enjoyed right out of the fryer, with a side of marinara sauce for dipping if desired.
Notes
These olives are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
To reheat, place the olives in a preheated oven at 350°F (175°C) for about 10 minutes or reheat in a skillet for a few minutes on each side.
If you’d like to freeze them, assemble the olives and freeze them before frying. Bread the olives and freeze them on a baking sheet, then store in a freezer bag. Fry from frozen when ready to serve.
To make them vegetarian, substitute the meat filling with a mixture of cheese, mushrooms, and herbs.
For a spicier version, add more red pepper flakes or fresh chili peppers to the filling.
Nutrition
- Serving Size: 1 olive
- Calories: 80
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
