If you’ve never tasted crispy stuffed olives, I strongly suggest you to give them a try. They are so easy to prepare and they make such an elegant appetizer or even a picnic treat, or you can eat them in the middle of the night, standing in front of the fridge and scaring the family dog (true story, unfortunately). I stuffed my olives with cream cheese, black sesame seed and chives and I paired them with fresh cherry tomatoes and Pecorino Romano flavored zucchini rolls.
Crispy stuffed olives
- 1/3 cup (75g) cream cheese
- 30g feta cheese
- 1 Tbsp chopped chives
- 1 Tbsp black sesame seeds
- ¼ tsp salt
- ¼ tsp pepper
- 1 large egg
- 1 Tbsp milk
- 15 large black olives, pitted
- 4 Tbsp flour
- 6 Tbsp breadcrumbs
- Combine the first 6 ingredients and mix until incorporated. Taste and add more salt and pepper if necessary. Add half a yolk and mix. Cut down one side of each olive and stuff it with 1 teaspoon of cream filling (picture).
- Place flour in a bowl, place remaining egg (1 egg white + ½ egg yolk) and milk in another bowl and place breadcrumbs in a third bowl. Roll the stuffed olives in the flour and use your fingers to give them a round shape. Dip them in beaten egg mixture and then in breadcrumbs. Dip them one more time in beaten egg and then in bread crumbs (flour, egg, crumbs, egg, crumbs).
- Deep-fry the stuffed olives in two batches at 340°F/170°C for 2 minutes or until golden brown. Transfer olives to paper towel to drain.
Stuffed olives, cherry tomatoes and zucchini rolls skewers
- 15 crispy stuffed olives
- 15 zucchini rolls (I made them following this recipe and I sprinkled them with 2 Tbsp of Pecorino Romano cheese)
- 15 cherry tomatoes
- 15 basil leaves
- 15 bamboo skewers
Method: Place a zucchini roll, a stuffed olive, a basil leaf and a cherry tomato on each skewer.