Breaded Stuffed Green Olives

    1 hour 45 min

    This olive dish will set your taste buds alive. Large olives are stuffed with a cheese mixture, breaded and deep fried. They are perfect as an appetiser for dinner parties.

    16 people made this

    Serves: 10 

    • 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

    Prep:35min  ›  Cook:10min  ›  Extra time:1hr freezing  ›  Ready in:1hr45min 

    1. 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.
    2. 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.
    3. Heat oil in a deep fat fryer or large saucepan to 180 degrees C.
    4. 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.

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    Reviews in English (14)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)


    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" 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  (Review from Allrecipes US | Canada)