Italian fried stuffed olives

Italian fried stuffed olives

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About this recipe: Fried stuffed olives are typical of the city of Ascoli but served in bars and restaurants all over Italy as an appetiser. They are an irresistible finger food that everybody will love. Pick big Italian green olives and pit them gently if not pitted already.


Serves: 4 

  • 2 tablespoons extra virgin olive oil
  • 1/2 stick celery, finely chopped
  • 1/2 carrot, finely chopped
  • 1/2 spring onion, finely chopped
  • 80g beef stewing steak
  • 80g chicken breast, cubed
  • 80g pork shoulder, cubed
  • 100ml white wine
  • 1 egg
  • 3 tablespoons grated pecorino cheese
  • 1 pinch nutmeg
  • 1/2 lemon zest
  • salt and pepper, to taste
  • 2 tablespoons breadcrumbs, or as needed
  • 500g Italian big and sweet green olives in brine
  • For deep frying
  • sunflower oil
  • plain flour, as needed
  • 2 eggs, lightly beaten
  • breadcrumbs, as needed

Prep:1hr  ›  Cook:30min  ›  Extra time:1hr freezing  ›  Ready in:2hr30min 

  1. In a saucepan on medium heat cook celery, carrot and spring onion in 2 tablespoons of oil until softened. Add the beef, chicken and pork and brown on all sides. Pour in the wine and let the alcohol evaporate. Cover and cook for 30 minutes or until the meat is completely cooked through.
  2. Cool slightly then grind the meat mixture in a food processor. Transfer to a bowl and add egg, Pecorino, nutmeg, lemon zest, salt and pepper. Mix well and add enough breadcrumbs to get a dense mixture. Cover with cling film and chill in the fridge for 1 hour.
  3. Meanwhile, carefully remove the stones from the olives.
  4. Make small balls of the meat mixture and gently push inside the olives. Roll the olives between your hands so they regain their shape.
  5. Heat the sunflower oil in a deep frying pan. Set out three dishes or bowls in the following order: flour, beaten eggs, breadcrumbs.
  6. Roll each stuffed olive in the flour first, then in the eggs and in the breadcrumbs. Add to the hot oil, a few at a time, and cook until golden, 4 to 5 minutes. Remove with a slotted spoon and drain on kitchen paper. Repeat with remaining olives. Serve warm.

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