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Italian Fried Stuffed Olives

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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.

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

  1. Spiral cut the Castelvetrano olives carefully to remove the pits. Place the olives in salted water and set them aside.
  2. 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.
  3. Take a portion of the filling and carefully stuff each olive. Press the filling tightly inside to seal the olive completely.
  4. 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.
  5. 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.
  6. 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

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