by arielleclementine
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24
large green olives, pitted
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1/2 cup
goat cheese
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1 teaspoon
whole mustard seeds
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1 teaspoon
fresh rosemary, chopped fine
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1/4 teaspoon
crushed red pepper flakes
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1
garlic clove, minced
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1 cup
all purpose flour
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1
egg, beaten
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1 cup
breadcrumbs (fresh or panko)
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1/3 cup
parmigiano reggiano, or similar
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1 cup
vegetable oil
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parmigiano reggiano, for sprinkling
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zest and juice from one lemon, for sprinkling
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In a small bowl, mix the goat cheese, mustard seed, rosemary, chile flakes, and garlic. Stuff the olives with the cheese mixture (I like to use my fingers, but you could also use a piping bag if you're really classy). Put the stuffed olives on a plate and refrigerate for 20 minutes, to let the cheese firm up.
Ask the hotline about this step!While the olives are chilling, heat the oil in a heavy-bottomed frying pan to 375 degrees.
Ask the hotline about this step!Set up three plates for your breading station. Put the flour on one plate, the beaten egg on the next, and mix the bread crumbs and cheese on the last plate.
Ask the hotline about this step!When the olives have chilled, roll half of them in the flour, then in the egg, then in the bread crumbs and carefully drop them into the heated oil. Fry until golden brown, about one minute per side. Transfer to a plate lined with paper towels to drain, and repeat with the remaining olives.
Ask the hotline about this step!Pile on a plate and finish with a shower of freshly grated cheese and lemon zest and a spritz of lemon.
Ask the hotline about this step!oh thank you! so happy you liked them! i agree about the lemon zest- it helps perk everything up :)
I'm back with another report because I am making these regularly. We had quite a few left over the other night and I tossed them into a baggie and reheated them in a warm toaster oven the next day. Frankly, they weren't noticeably different than after being held in a warming oven for an hour. In other words, the coating held well, they weren't greasy . . . we downed them pretty easily!
I made these for friends last month and did let them sit in a warm (165 degrees) oven for probably close to an hour and they were fine. In fact, I'm going to make them for Easter and plan to do the same. Actually, I had leftover ones on the counter and they were still very tasty the next day at room temperature, so I don't think you have to worry.
thanks for your kind feedback!
Great! Thanks I look forward to making, eating & sharing. Can't think of a better combo.
I want to make these to bring as an appetizer to an Easter party on Sunday. Will they get soggy if I fry them and then wait about an hour to serve? They look so yummy I can't wait to try!
i second micook's experience- i've happily eaten these an hour or more after cooking them. i hope you like them!
oh.my.yum! I am happy to report that I will be making this recipe from Israel, where the goat cheese and olives are abundant, delicious and (relatively) inexpensive. Thank you!
My husband's family is from this region in Italy (don't ask me to spell it), so making the fried olives is a family tradition. They would be surprised by a goat cheese stuffing (since they are usually made with ground meat or fish), but this sounds delicious... and easier without the corkscrewing.
To simplify Wolfert's technique a little, we buy pitted large olives. Then you corkscrew the olive to maximize the amount of filling you can squeeze in. We usually use a combination of ground pork with garlic, sage and parmesan for stuffing. Then I bread them in fresh breadcrumbs, because I find panko is more likely to fall off when you deep fry them.
yes! Congrats. Olives were our friends. Now, they are our very good friends.
haha! so cute! anything fried is definitely my friend.
Be careful what you wish for. Here in Arizona where I'm woefully stationed, they will deep fry anything including your hotel room pillow. And then they'll put sliced jalapenos on it with queso fresco. Thankfully they haven't figured out IED's yet.
What the what?!? I thought I had this one in the bag!!! I was ROBBED!!! My victory was supposed to taste like BACON!!!! Sorest. Loser. EVER. Family rift starts now.
are you going to stab a fork in my forehead?
sleep with one eye open.
i guess i will, girl-with-keys-to-my-house...
uh-boy. She sounds like trouble. Arielleclementine, you'd better send Helen some bacon right quick, to appease the monster.
My son was just visiting from overseas and will back for good in August. He made me promise to make these for him when he gets back. I think the comment of "deep fried goodness" that sealed the deal for him. Congrats. Obviously your family cooks like ours.
oh wow! how kind- thank you for sharing that with me! happy travels to your son- i hope you both like the olives :)
It really was a tough choice this week between the two of you! They are both great snacks - the olives ultimately won me over and I'm sending you a huge well-deserved congrats!!! Both you and your sister turned out great snacks for us to enjoy all week. Very fun for everyone.
thank you so much! i'm very lucky to have a sister like her :)
thank you! helen is truly wonderful :)
What a fabulous recipe! I can't wait to try it.
oh boy! thank you, Food Blogga!!
Sister face off was perhaps one of the toughest decisions I have ever made, but I can't wait to combine the two into even deeper fried goodness!!!
yeesssss! we must and shall make this union happen.
These look absolutely sinful. I'm afraid if I made them for a movie snack and not a dinner party I would never share my plate!
haha! thanks, Naked Beet! i'm a notoriously terrible food-sharer, so you'll get no judgment from me!
This was a tough call, but our lives were threatened after all....Thanx for the recipes, but most especially for the laughs.
haha! you're awesome- thanks :)
A bar in Memphis, unfortunately no longer extant, did deep-fried olives, but they involved minced olives (green and black) mixed with other ingredients, formed into olive-sized croquettes and fried. I can only imagine these would be even better. Gets my vote!
what a cool bar snack! thanks for the vote :)
This would be a perfect treat to try making with the Seal Cove Farm goat cheese that is in the Shop. Olives and goat cheese are two of my favorite before dinner indulgences, and I can not wait to try this tonight, as all of these ingredients live in my cupboards. You have my vote and good luck!
oh fun! i hope you like them! i think they'll be great with that goat cheese. thanks so much for your vote!
From the food history standpoint this dish comes from Ascoli Piceno in the Marches. The way they do it involves a delicate spiral cut with a small sharp knife on the olive to remove the pit. Paula Wolfert will tell you that this is easy. It's not.
Found this youtube video demonstrating the olive cutting method. http://www.youtube.com/watch?v=0HTa1ugfm6U Looks simple, but I'm sure I'd slaughter the poor olive.
Just kibbitzing now because I love fried olives whether you pit them or slice them. Personally I prefer to use fine unseasoned bread crumbs as opposed to panko. I also would like to try them filled with "nduja", a spicy, semi-soft Calabrian sausage I buy from Boccalone in San Francisco. Unfortunately at the moment, I'm stuck in Fort Stinking Desert, AZ, 400 miles from my own kitchen.
I haven't heard of that sausage before- I'll have to check it out!
this week it is especially hard to choose, two winners if you ask me....
thank you so much :)
Don't hate me HTN, but I am also an olive fiend. It's a weakness that is just beyond my control. Congrats to both for two awesome recipes!
(And if you meet up in Austin, do you think you could send a doggy bag via courier to Dallas? It would be much appreciated.)
hooray! thanks, ICP! absolutely, we'll arrange a doggy-bag! you're definitely an honorary austinite!
I've had bacon wrapped, (goat) cheese stuffed jalepenos (at the Matador here in Seattle!) but I've never had these little goodies, so in the end, hard as the decision was... the olives get my vote!
oh man, that sounds tasty! i'll be in seattle this summer and will have to check that out! thanks for the vote!!
you kids make me laugh. good luck to you both. i had to go olives for this one.
oh boy! thanks, josie!
Two sisters as finalists! How fun! I'll try both of these recipes for happy hour tomorrow before I decide. They both look great!
thanks, nannydeb! we're in talks with aargersi about having an austin food52 meet up- could you bring your lovely cake? oh boy!
I think the fried olives are from the Marche region in Italy. Morandi (Keith McNally's restaurant in the West Village) serves fried olives but I think they are stuffed with pork....delicious.....Can't wait to try your recipe with the goat cheese!
yes, I've seen recipes for salami-stuffed fried olives, and those sound fantastic to me too- I'm just awfully fond of goat cheese, and use it whenever possible :) thank you!
The Chef in the restaurant I work in is from Le Marche, we have Olive All'ascolana stuffed with meat (ground pork lamb beef) and Pesce Fritte ( stuffed with ground shrimp, calamari & monkfish). I love the idea of goat cheese stuffed!
YAHOO!!!! MY VOTE IS FOR YOU SISTER!!!! Also, these are really really delicious and you deserve to have these in a cookbook for sure!!
your plan for sabotage has been thwarted, dubya! i voted for you! your hatchbacks would be a lovely addition to any cookbook!
Good luck. This is a fairly arcane recipe from Ascoli Piceno in Italy. I know it well. There they would use a mixed meat filling for the olives. And it's tricky to cut them properly. Nice to see something unique pop up here. Excellent idea!
thank you! yes, i'm surprised you don't see these more often here in the states, given our penchant for all things fried :)
If you are in NYC go visit Perbacco on E. 3rd Street near Avenue B. This is one of their specialties. Again, a great idea.
haha! thank you!
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Mustard seed for the goat cheese filling, an unusual touch.
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Garlic, mustard seed, red pepper flakes (and rosemary, which is late to the party), awaiting the arrival of goat cheese.
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After the goat cheese is added, you mash it up with a fork.
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There is indeed light at the end of the tunnel.
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Stuffing the cheese into the pastry bag -- never a neat and easy task.
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Merrill twists the end of the bag to keep it sealed.
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Olive and cheese filling meet.
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Amanda marching olives across the kitchen.
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Make sure you let the olives chill completely because it prevents the cheese from spurting out when frying. Yes, that's a bottle of Budweiser, and it's not Amanda's or Merrill's.
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Setting up our coating station. That's flour on the left, egg in the middle and panko on the right.
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Working hard, again.
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A lightly flour-dusted olive.
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If you stare at this for a really long time, it starts to look like a button. No, a turtle surfacing in a pond. No, a macaroon in custard....
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Assembly line (think I Love Lucy chocolate episode).
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Olives coated in a flokati rug.
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We tested the oil with a bread cube. When the oil seems like it's getting hot enough, you toss in a breadcube and if it browns in 30 seconds the oil is ready. Not exactly a precise method, but it suits us.
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Plus, these suckers cook so quickly you'll never be able to keep the oil a precise temperature. They brown in about 30 seconds. You'll need to flip them once.
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Our first handsome fried olive.
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Post frying, these suave little buggers get dusted with Parmesan and lemon zest.
I served these yesterday at my Christmas party, and they were a hit. Still delicious at room temperature, and the lemon zest at the end really makes the dish. Thanks for a great recipe!