- Dish type
- Side dish
This olive dish will set your taste buds alive. They are perfect as an appetiser for dinner parties.
16 people made this
- 115g cream cheese, softened
- 130g grated Monterey Jack cheese
- 1 teaspoon hot pepper sauce, such as Tabasco
- 400g large pitted green olives
- 2 eggs
- 1 tablespoon water
- 160g dry breadcrumbs or as needed
- 2 tablespoons plain flour
- 1 teaspoon ground black pepper
- 950ml vegetable oil for frying
MethodPrep:35min ›Cook:10min ›Extra time:1hr freezing › Ready in:1hr45min
- Mix together the cream cheese, Monterey Jack cheese and hot pepper sauce until evenly blended. Place into a piping bag and fill each olive with the cheese mixture. Place the olives onto a baking tray and freeze 30 minutes.
- Beat the eggs with the water in a small bowl; set aside. Combine the breadcrumbs, flour and black pepper in a mixing bowl. Dip the olives into the egg mixture, then roll in the breadcrumbs. Replace the breaded olives onto the baking tray, and freeze 30 minutes more.
- Heat oil in a deep fat fryer or large saucepan to 180 degrees C.
- Bread the olives a second time by dipping into the remaining egg mixture, then rolling in the breadcrumbs. Fry the olives in batches in the preheated oil until golden brown on the outside and hot on the inside, about 4 minutes.
If Monterey Jack is unavailable, use Cheddar instead.
Reviews & ratingsAverage global rating:(14)
Reviews in English (14)
by Swiss Phil
I approached this recipe in a playful mood, and decided to do it like a "Mythbusters" episode. ... My first attempt was with olives a LOT smaller than these. Now, some people will tell you that stuffing small olives is a pain in the neck, but I have have a much lower opinion! ... Ditto for the breading! ... The small olive results were quite good, but not enough oliviness for my taste. The larger olives however, were MUCH easier to handle. After trying both, I present my findings: #1, the stuffing mixture is good and works in both sorts of olive, and is really quite good without the breading and frying. #2, single-coated breading is a waste of time, because subsequent frying (I shallow fry mine - rolling them around as they cook) makes the stuffing ooze out, completely from the smaller olives in some instances (but soaking it all up with a slice of bread and frying that bread was very good). #3, double breading is the business, works well and is more than well worth it. "Myth" confirmed - delicious, particularly with the larger olives.-22 Apr 2010
This is my recipe- the filling pipes best if you use FINELY grated cheese and I also freeze these after the second breading and fry frozen. Store any un-used olives in the freezer. I also fry in a very small saucepan and use about 1 cup of oil. Enjoy-22 Apr 2010
I made these for my husband & I and we both enjoyed them...stuffing/filling the olives was a little labour intensive though! I also baked half of them (in the oven at 350 for about 10 mins) & then fried the other half in a pan. The frying was definitely better (like most things are better fried!) but actually the baking was quite good too and is definitely a good, healthy alternative. I will make these again, although I did think they were going to end up tasting a bit better than they were, but still, were good. Just a side note: They are really "olive-y"...so make sure whoever eats them like olives. I make other olive balls (with green olives) that even my friend who hates olives loves & she always asks me to make them - these would be too strong for her I think...however, I love green olives so they were good for me!-30 Apr 2010
15 Flavorful Recipes for Green Olives
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Djaj Mqualli (Chicken, Olive, and Lemon Tagine)Djaj mqualli is one of the most popular versions of this beloved Moroccan dish, featuring braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander. See the recipe for Djaj Mqualli (Chicken, Olive, and Lemon Tagine) »
Fougasse (Provençal Bread with Olives and Herbs)Inspired by a specialty of Southern France, crusty bread is topped with a mixture of olives and fresh herbs for wonderful flavor and aroma. See the recipe for Fougasse (Provençal Bread with Olives and Herbs) »
Pesce Spada alla Ghiotta (Swordfish with Olives and Capers)
Sauteed Sole with OlivesA tangy paste of green olives, anchovies, and capers is the perfect topping for mild and tender filet of sole.
Guineos en Escabeche (Pickled Green Bananas)Unripe bananas pickled in a garlicky brine and mixed with green olives and lime juice make a refreshing condiment. See the recipe for Guineos en Escabeche (Pickled Green Bananas) »
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Cuban-Style Ropa ViejaThis Cuban-influenced version of ropa vieja–shredded meat in a tomato based sauce–is made with beef and accented with olives and capers. See the recipe for Cuban-Style Ropa Vieja »
Salsa Verde (Herb Sauce with Breadcrumbs)Italy’s other ubiquitous green sauce is flavored with parsley and thickened with bread crumbs. Seasoned with green olives, vinegar, and anchovies, it’s bold enough to stand up to grilled meats. See the recipe for Salsa Verde (Herb Sauce with Breadcrumbs) »
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Breaded Stuffed Green Olives recipe - Recipes
Olive all' Ascolana
Although this recipe gets its name from Ascoli Piceno, a town in the Marches rarely visited by Americans, it is just the sort of savory tidbit you could expect to find in a Venetian bacaro. We often make them for friends to nibble on with a glass of cold white wine before dinner. Beware&mdashthey are addictive.
20 (but best make more) very large
green pitted olives, packed in brine
10 ounces Italian sausage
2 whole eggs plus 1 egg yolk
2 tablespoons freshly grated Parmesan cheese
Pinch of nutmeg
1/2 cup white flour
1/2 cup bread crumbs, fresh or dried
2 cups corn oil
Pastry bag (or make your own by snipping the
corner off a medium ziplock plastic bag)
Soak the olives in a bowl of water for 15 minutes, strain them in a colander, then shake them free of any remaining water and pat dry with paper towels.
In the meantime, peel off the sausage skins and place the sausage in a food processor together with the egg yolk, Parmesan, and nutmeg. Blend until pastelike, then transfer the mixture into a large nozzled pastry bag. Gently squeeze the bag to fill each olive.
Beat 2 eggs and set them aside. Roll the olives first in white flour, then in the eggs, then in the bread crumbs. Refrigerate for 2 hours (or overnight if you wish).
Heat the oil in a small saucepan until it is hot but not smoking. Test the oil's temperature by dropping a crumb of bread into the pan&mdashthe oil is hot enough if the crumb sizzles upon contact with the oil. Fry 10 olives at a time, using a mesh or slotted skimmer to gently set them in the hot oil. When the crust turns golden, lift the olives out of the oil onto several layers of paper towels. Blot free of excess oil, then transfer the olives to a small bowl and serve immediately.
Living an Italian Culinary Life
Wherever You Call Home
By Lori De Mori, Jean-Louis De Mori
and Antonio Tommasi
Viking, September, 2000
Recipe reprinted by permission.
Stuffed fried olives (olive all’ascolana)
Stuffed fried olives are a local specialty in Italy's Marche region. Far from your average snack, these meaty gems are filled with a mixture of braised pork, chicken and vegetables. We've used pitted olives in this recipe, but if you feel like doing it for yourself, watch the video for tips.
- 30 large green olives, pitted
- 4 eggs, plus extra if needed
- 2 cups (300 g) plain flour
- ⅔ cup (50 g) dried breadcrumbs
- sunflower oil, for deep-frying
- 2 tbsp extra virgin olive oil
- 1 small brown onion, roughly chopped
- 1 small carrot, roughly chopped
- 1 small celery stick, roughly chopped
- 150 g pork sausage meat, removed from its casing
- 100 g chicken thigh fillet, cut into cubes
- 150 ml white wine
- salt flakes
- 2 tbsp fresh breadcrumbs (see below)
- 2 tbsp freshly grated parmigiano or pecorino
- 1 tbsp finely chopped flat-leaf parsley
- ¼ tsp freshly grated nutmeg
- finely grated zest of ½ lemon
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.
Soaking time 30 minutes
Resting time 30 minutes
Place the olives in a bowl of cold water for 30 minutes to get rid of the briny flavour. Dry them and set them aside.
To make the stuffing, heat the olive oil in a large frying pan over medium heat, add the onion, carrot and celery and cook until softened. Add the pork and chicken meat and brown well. Pour in the wine and cook over high heat for 1–2 minutes or until the alcohol has evaporated, then reduce the heat to low, season with salt and cook for 15–20 minutes or until the meat is cooked through. Remove from the heat and stir in the breadcrumbs, then set aside to cool for 10 minutes. Transfer the mixture to a food processor and blitz for 10–15 seconds or until it looks like a thick paste. Scrape the paste into a large bowl and add the cheese, parsley, nutmeg and lemon zest. Taste for salt and adjust accordingly.
Beat the eggs in a separate bowl, then mix 3 tablespoons of the beaten egg through the stuffing (reserve the rest for later). Rest for 30 minutes.
Cut a slit in each olive and fill with ½ teaspoon stuffing. Roll the filled olives in the flour, then in the reserved beaten egg, and finally in the breadcrumbs. Roll them one last time in egg and breadcrumbs to create a super-crunchy double coating. You may need to replace the breadcrumbs halfway through rolling, as the wet egg mixture will inevitably make it a bit too sticky to be workable. Likewise, you may need to add an extra egg or two if the olives absorb more than you predict.
Half-fill a large frying pan or deep-fryer with sunflower oil and heat over medium–high heat to 180°C or until a cube of bread browns in 15 seconds. Add the stuffed olives in batches and fry for 3–4 minutes or until golden. Remove with a slotted spoon and drain on a plate lined with paper towel. Serve hot, warm or at room temperature.
• You can double the quantities and freeze half the stuffed and crumbed olives, ready to deep-fry from frozen when you need them. Arrange them on a flat tray, without overlapping, and freeze them for about 2 hours. Then you can transfer them into a zip-lock bag. They will keep for up to 4 weeks.
• Any leftover stuffing mix can be turned into mouthwatering meatballs or filling for ravioli.
• To make breadcrumbs, simply blitz stale bread in a food processor until coarsely chopped. The breadcrumbs will keep in the fridge for up to 1 week.
This recipe is from Made in Italy with Silvia Colloca. To find out more about the show, check out the episode guide, or scroll through Silvia's recipes. Tune in 8pm Thursdays on SBS ONE.
Mix first 8 ingredients in medium bowl until well incorporated. Cut slit lengthwise down 1 side of each olive. Stuff olives with sausage mixture, about generous 1/2 teaspoon per olive, pressing gently on olive to seal (some sausage will show).
Grind panko in processor until finely ground sprinkle 1/4 cup over rimmed baking sheet and set aside. Place remaining panko in shallow bowl. Place flour in another shallow bowl. Place egg in third shallow bowl add 1 teaspoon water to egg and whisk to blend. Working with a few olives at a time, roll in flour to coat, then beaten egg, then panko in shallow bowl. Place on sheet. DO AHEAD Can be made 4 hours ahead. Cover chill.
Add enough oil to heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to edge of saucepan. Heat over medium heat to 350°F. Working in 3 batches, add olives to saucepan and cook until deep golden brown and sausage is cooked through, about 7 minutes, stirring occasionally. Using slotted spoon, transfer fried olives to paper towels to drain. Serve warm.
How to Make It
Preheat oven to 375°. Drain olives in a colander, then in a single layer on several layers of paper towels to further drain and dry off a bit.
In a food processor, pulse garlic until minced, scraping down sides as needed. Add parsley and pulse until minced, scraping down sides as needed. Add pork, 1/2 tsp. salt, 1/2 tsp. pepper, and parmesan. Whirl to blend.
Using your fingers or a small spoon, stuff each olive with 1/4 to 1/2 tsp. pork mixture. Re-form olive around mixture if necessary. (The breading and baking will keep them together once they're cooked.)
In a resealable plastic bag, combine flour, remaining 1/2 tsp. salt, remaining 1/2 tsp. pepper, and the cayenne. Put stuffed olives in the bag and toss to coat. Remove the olives and place, in a single layer, on a dry surface, shaking off excess flour.
In a medium bowl, beat eggs with 2 tbsp. water. Next to the eggs, set up a large plate or shallow bowl and fill with bread crumbs. On the other side of the bread crumbs, set a large baking sheet.
Dip floured olives, a few at a time, in egg mixture and let excess drip off then roll olives in bread crumbs or panko, tap excess off, and set coated olives on baking sheet. This process is easier if you keep one hand "dry" (to put floured olives in egg mixture and take coated olives out of bread crumbs) and one hand "wet" (to move olives from egg to bread crumbs).
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Step 7: Big Bodacious Boules!
Dust your counter with a bit of flour, then drop some on top of your dough. Pull or cut off a grapefruit sized hunk of dough. Form into a ball by pulling the sides around and tucking them up underneath, rotating a quarter turn as you go. This step forms the "gluten cloak" that gives you a nice crust.
At this point, you can either set your ball on your dusted peel to rest or if you are adding olives, flatten your dough ball out to about 1/2 inch thick. Cover somewhat uniformly with green olives. Roll up dough jelly roll style, then tuck the ends in.
Flip the dough over and smooth the surface carefully not to pull any olives through. Now let the loaf rest on your peel. You will be ready to bake after 40 minutes.
12 Green Olive Recipes
I am excited to bring you this round up today. I haven’t always been a fan of green olives, but lately I am kind of loving them. I grew up eating black olives, and was obsessed with them. Thankfully, I have passed that love onto my son. But over the past few years I have been expanding into green olives, and finding all sorts of delicious ways to eat them. So not only am I giving you 12 great recipes today, I am working with STAR Fine Foods to bring you an awesome giveaway!
So what is your favorite way to eat green olives? Cocktails, just snacking, or something creative? Well here you have 12 unique and delicious green olive recipes to handle all of your cravings. Everything from dip, to pizza, to bread, to pasta…you are sure to find something to love!
Lemon Chicken Skillet with Artichokes and Olives – a complete chicken dinner in one pan. Chicken thighs in a lemony sauce with artichokes and green olives.
Spanish Spaghetti with Olives – Spanish twist on your classic spaghetti with meat sauce! A quick and easy dinner the whole family will love!
Cheesy Green Olive Pinwheels – A super easy appetizer that will work for any get together. A creamy cheese filling, rolled in crescent dough and baked! Great to make ahead and have ready!
Cheddar Green Olive Dip – A creamy, cheesy, salty green olive, dip that is great warm or cold.
Garlic Olive Cheese Bread – take your garlic bread and turn it up a notch! Top it with Garlic & Basil flavored olives and lots of cheese!
Olive Quick Bread – This savory olive quick bread is perfectly delicious on its own or great served with a salad!
Skillet Biscuits with Garlic Basil Olives – Light, fluffy, very easy to make Biscuits baked in a skillet and stuffed with delicious garlic-basil olives! 25 minutes from start to finish!
Olive and Pepper French Bread Pizza – an easy pizza bite packed with tons of flavor! Great for game day get togethers!
Pan Fried Chicken Thighs with Olives and Tomatoes – perfectly cooked tender and juicy chicken thighs with golden brown crispy skin, finished in a mind blowing fresh tomato-wine sauce with marinated olives. It is a simple recipe sure to be on your menu again and again.
White Pizza – crispy pizza with white sauce and topped with your favorite toppings…sausage and green olives!
Easy Cuban-Style Ropa Vieja – slow-cooked shredded flank steak stewed in a savory broth of tomatos, peppers, olives, herbs, and spices.
Hot Pepper Olive Stuffed Chicken Thighs – Chicken thighs stuffed with creamy, cheesey, olive mixture and then baked to perfection!
So there you have 12 great green olive recipes for any olive lover in your life. Now time for the great giveaway. Go to www.starfinefoods.com/ howyouolive for all the details!
**This post is sponsored by STAR Fine Foods. I have an ongoing relationship with STAR for recipe development. All thoughts and opinions are 100% my own.
I love this recipe. I've made it a few times and it has come out tasty every time. The trick is to make sure the blue cheese is very cold and work with it in batches. Otherwise, it becomes really messy and difficult to work with once it is no longer cold. Adding cayenne pepper to the breadcrumbs as suggested by some reviewers sounds like a great idea. I'll have to try that next time.
These were difficult to make (hard to get enough cheese into the olives) and too salty. So salty that I ate one, offered one to my roommate and then tossed the rest into the trash. I used pitted green olives purchased fresh from the olive bar at Whole Foods and rinsed them well. I also used Maytag blue cheese. Maybe this would work with a less salty cheese, but these were inedible. The recipe here for olives stuffed with chili almonds is much, much better.
Made these for a party last weekend and they were a hit! The only change I made was to use panko bread crumbs, which provided a wonderfully crispy outside. Ohhhhh soooo good! I could have sworn I saw a review advising not to use the pre-stuffed blue cheese olives, but I'm not finding it now. I would really advise against taking the easy way out. Part of what makes these so delicious is the crispness of the olive and of course, the crispy coating. If you use the pre-stuffed olives, they're not going to have that texture. Thanks so much for the wonderful recipe!!
I made this for a party one night and forgot my olives at the store. Luckily I had two jars of Penna blue cheese stuffed olives, and they saved the day. I don't know how this recipe tastes with the other olives but this made it simple and the taste was amazing. I buy right at their farm but you can get them online at GreatOlives.com Thank you for the great recipe!
Made this for a cocktail party and they were the first thing gone. I found that it is very important to keep the blue cheese chilled while stuffing the olives as it began to soften. Iɽ suggest working in small batches: cut the cheese into strips to fit into the olives and then place most of it back in the fridge while you work. A great salty compliment to cocktails!
These lovely little olives are a HIT each time I make them. In fact, I just had a friend ask me to make these olives as a birthday present to him. The process is a bit time consuming, but worth every last nibble of time. Yum!
Unusual but really great. Next time I will stuff with more cheese.
Maybe it was the olives I used, but this was really unappetizing. It was so so salty that I had to choke down the second one. My husband had two, too, and then we threw the rest out. What a waste! Too bad. I really wanted to like these.
This dish is similar to one that my favorite restaurant makes, except they use anchovies instead of blue cheese (which is surprisingly good!). I would definitely add something spicy, like cayenne, to the breadcrumbs.
My husband has made this recipe twice. Both times our guests have asked for the recipe. Big hit. Next time we may try chili powder (ancho?) or smoked paprika in mixed the bread crumbs.
- 4 green bell peppers, halved and seeded
- 1 (1 pound) loaf stale Italian bread, crumbled
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (2 ounce) can anchovy fillets, chopped
- 8 pitted green olives, chopped
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes
- 1 (15 ounce) can tomato sauce
Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water set aside.
Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.