These stuffed fried olives are an Italian appetizer that you must try. If you haven’t heard about it, it’s time to hit the kitchen and get started. I like serving this when I need an appetizer for meals at home. It’s very simple to make yet tastes so delicious.
These fried olives are bursting with flavours from different meats you need to add just to perfect the dish.
The olives take some time and a little skill to make, but they well are worth the effort! I know you will love it as much as I do.
Crispy Stuffed Fried Olives Recipe
- 2 tablespoons olive oil - extra-virgin
- 5 ounces ground beef (minced beef)
- 5 ounces ground pork (minced pork)
- 2 tablespoons tomato paste
- 4 ounces chicken livers - chopped
- 3 large egg
- 5 tablespoons Parmesan cheese - freshly grated
- 1 pinch salt
- 1 pinch ground black pepper
- 1 dash nutmeg
- 1 dash ground cinnamon
- 60 giant green olives - pitted
- 1 cup all purpose flour (plain flour Australia and UK)
- 1 cup bread crumbs - fine dry
- 4 cups olive oil - for frying
- Heat the extra-virgin olive oil in a medium-large frying pan over medium heat. Add the beef and pork and saute until browned, about 5 minutes. Add the tomato paste and simmer over low heat for 15 minutes. Add the chicken livers and simmer for 5 minutes more.
- Soak the bread roll in cold water, squeeze out excess moisture, and crumble.
- Combine the meat mixture in a bowl with the bread, 1 egg, the Parmesan, salt, pepper, nutmeg, and cinnamon. Mix well.
- Use this mixture to stuff the olives one by one carefully.
- Set out three bowls; fill the first with the flour, the second with the remaining 2 eggs (beaten), and the third with the bread crumbs. Dredge the olives in the flour, dip them in the egg, and then in the bread crumbs.
- Heat the frying oil in a deep-fryer or deep saucepan until very hot. Test the oil temperature by dropping in a small piece of bread. If it immediately bubbles to the surface and begins to turn golden, the oil is ready.
- Fry the olives in small batches. Remove with a slotted spoon when a crisp, golden crust forms around each olive. Place on paper towels to drain. Serve hot.