Breaded Stuffed Olives
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Breaded Stuffed Olives
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Category
Appetizer
AKA Olive all’Ascolana, these crunchy, briny and flavorful bites from the Marche region of
Italy is a family treat around here – this version has been sped up a bit to get these
flavourful olive bites into your mouth that much faster! Triple the batch, form an assembly
line and make a ton of these as they go fast!
Ingredients
-
¼ lb Italian sausage meat
- ½ cup grated parmesan cheese
-
1 tablespoon Gremolata olive oil
-
24 Gavius Gordal pitted olives
-
2 eggs
-
2 tablespoons Gremolata olive oil
- ½ cup flour
-
½ teaspoon paprika
-
½ teaspoon sea salt
-
½ teaspoon pepper
- 1 cup panko-style breadcrumbs
-
Fresh SELECT olive oil for shallow frying
Stuffing
Coating and Frying
Directions
Remove the sausage from its casings if it’s in links. Place a small frying pan over medium-high heat and add the sausage. Break it up as it cooks to make a fine mince. Remove from heat when no pink remains. Set aside to cool.
Add the parmesan cheese and Gremolata olive oil to the sausage and mix to combine and break up any larger chunks.
Remove the olives from the jar and pat them dry with a paper towel. Place in a large bowl.
Prepare three dishes for the dredging and coating process. In one dish, place beaten eggs and the Gremolata olive oil. In a second add flour, paprika, salt and pepper, mixing to combine. In the third add the Panko breadcrumbs.
Stuff the olives with about a teaspoon of the sausage mixture. If little fits inside, form it around the outside of the olive. Repeat the stuffing process with all the olives.
Dredge the stuffed olives in the flour mixture, then in the egg mixture, then panko. Set all breaded olives aside.
In a small saucepan or frying pan, heat the olive oil (enough to ¾ submerge breaded olives) over medium heat. Fry each olive in oil for 3-4 minutes, until lightly golden, then drain on paper towels.
Serve warm with a light marinara or aioli for dipping if desired. I prefer them exactly as they are.
Recipe Note
For a non-traditional version. Use a blue cheese, garlic or lemon stuffed olive. Dip the olive
in flour and then wrap the olive in the sausage mixture, then dredge and fry as directed
above. They are delicious!