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Fried Stuffed Olives

Tangy and salty, these blue cheese stuffed fried olives are a perfect complement to any Spanish tapas table. Serve with a creamy aioli.

5 from 1 review

Tangy and salty, these blue cheese stuffed fried olives are a perfect complement to any Spanish tapas table. They can be made ahead and served at room temperature.

Ingredients

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Spicy Aioli Sauce

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3/4 cup prepared mayonnaise
  • 3 tablespoons olive oil
  • 3 teaspoons freshly squeezed lemon juice
  • 2 teaspoons smoked paprika
  • 2 garlic cloves, minced
  • salt and freshly ground pepper, to taste

Stuffed Fried Olives

  • olive or canola oil for frying
  • 30 blue cheese stuffed olives
  • 1/2 cup panko bread crumbs
  • 1/4 cup seasoned bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 cup flour
  • 2 eggs

Instructions

Spicy Aioli Sauce

  • Wisk all the ingredients together in a medium bowl until completely combined. Add salt and pepper to taste.

Fried Stuffed Olives

  • Heat 2 inches of oil in a pan over medium-high heat.
  • Mix the bread crumbs and parmesan cheese together in a small bowl. Set aside. Place the flour in small bowl. Beat both eggs in another bowl.
  • In an assembly line process, take each stuffed olive, roll it in the flour to cover completely. Dip the olive in the egg and finally roll it in the bread crumb mixture.
  • Check the oil to see if it is hot enough by dropping a couple of bread crumbs in the oil. If it sizzles, it is ready for the olives.
  • Using tongs, carefully add 4 to 5 olives at a time in the oil. Fry the olives while turning them to brown on all sides, about a minute or two. You may need to adjust the heat either up or down according to how quick they are frying. When done, remove the olives with the tongs. Set them on a plate with paper towels to drain. Repeat each batch.
  • Serve them either warm or at room temperature with the smoky aioli sauce.

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