Deep Fried Stuffed Olives
Deep Fried Stuffed Olives
Try this quick and easy recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Deep Frying
  • Preparation Time 30 minutes
  • Cooking Time 2 minutes
  • Yield 24 servings
  • Gorgonzola Stuffing:
  • 113 grams (100 g) of Gorgonzola cheese, crumbled
  • Veal Stuffing:
  • 454 grams (450 g) ground veal
  • 1 shallot, diced
  • 2 tablespoons (30 ml) of unsalted butter
  • ½ cup (125 ml) of veal stock
  • ¼ cup (60 ml) parmesan, grated
  • ¼ cup (60 ml) of fresh parsley, chopped
  • 2 tablespoons (30 ml) of bread crumbs
  • 1 egg, beaten
  • Salt and pepper
  • Olives:
  • 24 large pitted green olives
  • 1 cup (250 ml) of fine bread crumbs
  • ½ (125 ml) cup of flour
  • 2 eggs, beaten
  • 1 cup (250 ml) olive oil for frying
  1. For the Veal Stuffing:
  2. 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.
  3. 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.
  4. 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. For the Olives:
  2. Starting from the end (opposite the hole on top), 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.
  3. 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.
  4. 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.
  5. 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. Cook’s Note:
  2. You can try other fillings like feta or smooth goat cheese mixed with lemon zests, garlic and basil. You can also add crushed pine nuts to the cheese or meat mixture. For a vegetarian version, try chickpea in purée, basil, olive oil, and lemon or orange zests.

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