Italian · Dinner
Fried Stuffed Olives
Green olives stuffed with seasoned ground pork and pecorino romano, breaded in flour, egg and breadcrumbs, then deep fried until golden and crisp. Served warm as a Le Marche style antipasto with lemon wedges.
$5
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
652Calories
31.2gProtein
44.1gFat
32.8gCarbs
2.1gSugar
3.1gFiber
1338mgSodium
289mgChol
11.8gSat Fat
520mgPotassium
280mgCalcium
3.2mgIron
1.2mcgVitamin B12
4.2mgVitamin C
gluten-free-adaptable
herb-salt
all-time-classics
Instructions
1
Prep
Pit olives if needed and drain on paper towels. Finely chop shallot and mince garlic. Finely grate pecorino romano.
2
Sauté
Warm skillet over medium heat with oil drizzle; sauté shallot and garlic for 2 minutes until translucent.
3
Cook
Add ground pork, breaking it up, cooking 5–6 minutes over medium-high heat until browned with no pink remaining.
4
Deglaze
Pour white wine into skillet, cook 1–2 minutes over medium heat until liquid nearly evaporates.
5
Build
Transfer to bowl, cool 10 minutes, stir in pecorino, nutmeg, salt and pepper until combined.
6
Stuff
Pack filling into each olive cavity, pressing gently so it sits flush with the olive's edges.
7
Chill
Refrigerate stuffed olives 15 minutes until filling firms up and holds shape.
8
Dredge
Roll each olive in flour, dip in beaten egg, then coat evenly in panko breadcrumbs.
9
Fry
Heat oil to 350°F (175°C), fry olives 2–3 minutes, turning occasionally, until crust is deep golden and crisp.
10
Drain
Lift olives onto paper towel-lined plate with slotted spoon to drain excess oil.
11
Plate
Arrange fried olives on small plate with lemon wedge alongside for squeezing over before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz511g ground pork
- 1.4 oz40g pitted large green olives (about 12-14 olives)
- 2/3 oz20g pecorino romano
- 22 small eggs, beaten (plus extra for coating)
- 4 tbsp36g all-purpose flour
- 1/2 cup50g panko breadcrumbs
- 2 tbsp30ml dry white wine
- 2 tbsp2 tbsp shallot
- 1 clove1 clove garlic
- pinch of ground nutmeg
- 1 cup240ml vegetable oil, for frying
- salt and black pepper, to taste
- 22 lemon wedge, to serve
