Fried Stuffed Olives

Fried Mozzarella Stuffed Olives

I don’t know how I have never heard of fried olives until now.  On a recent work trip I noticed them on a menu and I was instantly intrigued.  I just HAD to make these at home. A multitude of recipes abound on the internet, but for my first batch I decided to stick with a classic mozzarella filling for the fried olives.

Fried Olives

I also wanted to keep it simple – I used a mozzarella cheese stick cut into nibs that would easily slide into the center of the pitted olives.  A dredge in flour and then a dunk in egg and seasoned bread crumbs is all the coating that is needed.  The olives are fried for only a minute, but that is long enough to give them a crunchy exterior.

Fried Olives

It should come as no surprise that they were a hit with my hubby, so you can be sure these fried olives will be made for our next family gathering!

Fried Olives

Fried Olives


Fried Mozzarella Stuffed Olives

Canola oil for frying
One, 0.75 ounce mozzarella cheese stick
24 pitted Castelvetrano olives, drained (about 4 dry ounces)
1/8 cup all-purpose flour
1 large egg, beaten
¼ cup seasoned bread crumbs
Marinara sauce for serving

Place oil in a deep fryer according to manufacturer’s instructions, or add oil to a large pot to a depth of 2 inches. Heat oil to 350°F.

While oil is heating, cut the cheese stick in quarters lengthwise and then cut each piece into 6 equal sized segments to make 24 mozzarella nuggets. Place one piece of mozzarella in each olive cavity.  Dredge the olives in the flour then coat with the egg and finally coat with the bread crumbs. Fry the olives for 45-60 seconds and then remove from oil and drain on a paper towel lined plate.  Cool for a few minutes then serve with marinara sauce.

Note: I tried these with gluten free flour and bread crumbs, and it doesn’t impact taste or quality

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Green Olive Meatloaf

Trusted go-to meal. Comfort food. A super tasty dinnertime feast. Would you believe that I am talking about meatloaf?  That’s right, I said meatloaf.

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I know there are many who would argue with me and say meatloaf is not a household favorite, but I would have to firmly inform them that they are wrong.  The haven’t tried either of my meatloafs, one of which is a frequent enjoyed in my house. My Green Olive Meatloaf is a staple meal, and has developed out of a re-creation attempt on my part.

Shortly after moving to Colorado, an old friend of my husband invited us over for dinner.  He made his version of meatloaf which included green olives.  I thought it was such a unique and flavorful addition that I just had to try my own.

First, I actually searched for a good, basic meatloaf recipe. After some online digging I settled on a recipe entitled The Perfect Meatloaf on Southernfood.com.  The recipe makes quite a large loaf, so I have trimmed it back to half the size. I have also kept the saltines as the filler, but replaced the sautéed onions with a generous amount of chopped, green olives.

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I have even gotten rave reviews from extended family, who have not broken from their favorite ground turkey meatloaf in years.  See, it pays to try new things!

Green Olive Meatloaf - experimental epicurean .8


 

Green Olive Meatloaf

1 lb ground beef

1 large egg

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

8 saltine crackers, crushed

1 ½ cups chopped green olives

 

Heat oven to 375 °F. Add meat to a large bowl along with the egg, salt, pepper, mustard, Worcestershire sauce, crackers, and olives. Using your hands, mix the ingredients together until well mixed. With wet hands, pat mixture into a 9×5-inch loaf shape on a foil lined and non-stick spray coated baking sheet. Bake until crisp on top and cooked through, about 1 hour. Cool slightly and serve with ketchup.

 

 

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