These fried stuffed olives are the perfect crunchy little snack to enjoy with a glass of wine. A crispy golden exterior giving way to a burst of salty, savoury goodness each time you take a bite.
Not that olives ever need sprucing up, but if you feel that way inclined, crumbing and deep frying them adds a little something extra. Enjoy these as a part of an antipasto course - a wider spread of pickles, bread and cured meats, or on their own, cold drink in hand. These require a little effort, but pack a maximum punch.
A History into Olive all'Ascolana
The history of fried stuffed olives begins in the picturesque town of Ascoli Piceno in the region of Marche, Italy during the 1800s. This area was known for their deep fried treats. Legend has it that a creative chef eager to use up leftover meat crafted these little bites to showcase the region's prized green olives. These little flavour bombs are a testament to the ingenuity of Italian cuisine. The process involves carefully pitting large green olives, stuffing them with a mixture of ground meat, cheese, and spices, and then generously coating them in a light batter before taking a dip in hot oil. The result is a crispy exterior with a hot, savoury filling designed to keep you wanting more.
Olive all'Ascolana quickly became a beloved dish, not only in its hometown but also throughout Italy. The recipe has stood the test of time, passed down through generations and finding its way onto the tables of families celebrating special occasions. Today, these fried stuffed olives continue to be a symbol of culinary craftsmanship, offering a taste of tradition with every bite.
The perfect appetiser
One of the most remarkable aspects of fried stuffed olives is their simplicity. Despite their gourmet appeal, preparing these bites is surprisingly easy. With just a few ingredients and a bit of culinary finesse, you can create a show-stopping appetiser that will leave your guests craving for more. Whether you're hosting a cocktail party, a casual get-together, or a festive celebration, fried stuffed olives make for the perfect canapé or party snack. Their compact size and flavor-packed profile make them an ideal finger food, allowing your guests to mingle without the hassle of juggling plates and utensils.
While traditionally stuffed with minced meat, I've simplified this recipe to be as foolproof as possible. Instead, opt for pre-stuffed olives, removing one fiddly and time-consuming step in the process. This recipe for fried stuffed olives used Danish feta-stuffed olives for a creamy, salty bite. You could also use other varieties of cheese-stuffed olives (gorgonzola, feta, chevre etc), or even anchovy filled.
Pair these olives with a zesty dipping sauce or a glass of your favourite wine, and you have a winning combination. Opt for a dry, crisp white wine such as Verdicchio or Pinot Blanc.
How to make Fried Stuffed Olives
After selecting your olives, dab them between a couple of sheets of paper towel to remove any excess brine or oil that they've been stored in. Roll them in plain flour, dusting off the excess. Dip into a lightly whisked egg and then into breadcrumbs. Keep the coating nice and thin. Bring your oil to temperature in a heavy set saucepan or pot on the stove. Any neutral oil will do. Fry your olives in batches so as to not reduce the temperature of the oil too much. Your fried stuffed olives should be golden and crispy and beautiful. Fry them before serving and serve them hot!
Ingredients
- Stuffed green olives
- Plain flour
- Egg
- Breadcrumbs
- Vegetable oil
See recipe card below for quantities.
Tips and Variations
- Olives: traditionally fried stuffed olives are filled with a minced meat mixture. You can do this yourself and manually stuff your green olives. Alternatively, use pre-stuffed. Any cheese-filled or anchovy-filled olives are great.
Equipment
- Small bowls
- Saucepan
- Slotted spoon
Watch the video here. If you make these, don't forget to tag me on Instagram or TikTok. I love to see it!
Fried Stuffed Olives
Ingredients
- 20 stuffed green olives I used Danish feta stuffed
- 30 g plain flour
- 1 egg lightly whisked
- 50 g fine breadcrumbs
- Vegetable oil for frying
Instructions
- Using paper towel, pat dry olives to remove any excess oil or brine.
- Dust each olive in flour, dip into whisked egg and then roll in breadcrumbs.
- Heat oil in a saucepan until hot, but not smoking, around 180ºC. Fry olives in batches so as to not lower the temperature of the cooking oil.
- Fry until golden brown. Remove the olives from the oil using a slotted spoon and drain away excess oil on a paper towel. Serve hot as is, with lemon wedges or aioli to dip.
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