Spicy Cheese Stuffed Fried Olives Recipe 445

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CHEESE STUFFED OLIVES



Cheese Stuffed Olives image

Will definitely impress others! To fill the olives, use a pastry bag or plastic baggie with the corner cut out. What works best is a cookie press. Also, you can use bottled roasted garlic, but I like to make my own.

Provided by crumbs

Categories     Appetizers and Snacks     Vegetable     Olives

Time 45m

Yield 5

Number Of Ingredients 7

4 ounces cream cheese, softened
½ cup goat cheese, softened
¼ cup freshly grated Parmesan cheese
8 leaves fresh basil, chopped
1 bulb roasted garlic
salt and pepper to taste
2 (8 ounce) jars jumbo or extra large olives

Steps:

  • Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and salt and pepper into a food processor; pulse until smooth and well blended. Spoon filling into a cookie press or pastry bag (a plastic baggie with the corner cut out will also work), and fill olives.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 6.3 g, Cholesterol 47.3 mg, Fat 27.5 g, Fiber 1.1 g, Protein 10.5 g, SaturatedFat 11.8 g, Sodium 2412.7 mg, Sugar 1.1 g

FRIED OLIVES



Fried Olives image

These make for the perfect party snack, because they are seriously irresistible! This recipe is so versatile--you can use olives stuffed with any kind of soft cheese.

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 12 servings

Number Of Ingredients 8

2 cups olive oil, for frying
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
24 blue cheese-stuffed olives (about 3 cups)
1/4 cup fresh basil leaves
1 lemon, zest removed in strips with a peeler
Freshly cracked black pepper

Steps:

  • Pour the olive oil into a medium saucepot fitted with a deep-fry thermometer. Place over medium heat and preheat to 350 degrees F.
  • Set up a dredging station by placing the flour, egg and breadcrumbs in separate bowls. Working in batches, drop the olives into the flour and roll until evenly coated. Shake off any excess flour and place the olives into the egg. Coat the olives in the egg and lift out, allowing any excess egg to drip off. Roll the olives in the breadcrumbs until evenly coated. Set aside a baking sheet.
  • Once the oil is hot, carefully add the basil leaves and lemon peels, being aware that the oil may pop. Fry just until crispy, about 30 seconds. Set aside on a paper towel-lined plate. Working in batches, fry the olives until the breadcrumbs are crunchy and the cheese is soft, 1 to 2 minutes on each side. Transfer to a paper towel-lined plate to cool slightly.
  • Put the olives on a serving platter and crumble the fried basil and lemon zest over top. Sprinkle with freshly cracked pepper.

DEEP FRIED STUFFED OLIVES



Deep Fried Stuffed Olives image

These scrumptious deep fried stuffed olives are a bar snack that can't be beat. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Veal

Time 1h40m

Yield 24 olives

Number Of Ingredients 16

24 large pitted green olives
1/2 cup flour
1 cup fine breadcrumbs
2 eggs, beaten
1 cup olive oil
salt and pepper
2 tablespoons unsalted butter
1 shallot, diced
1 lb ground veal
salt and pepper
1/2 cup veal stock
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons breadcrumbs
1 egg, beaten
1/4 lb gorgonzola, crumbled

Steps:

  • For the olives:.
  • Place the olives in a bowl and cover over with water. While preparing the stuffings, let them soak about 30 minutes to remove the excess salt. Drain the water, rinse the olives and dry completely with a paper towel.
  • For the stuffings:.
  • In a skillet, melt the butter over medium heat and cook the shallots. Add the ground veal, sprinkle with salt and pepper and cook about 5 minutes. Add the veal stock and continue to cook over medium heat until the liquid evaporates, about 10 minutes.
  • Remove from the heat and let cool slightly. Transfer the veal mixture to a bowl. Add the Parmesan, parsley, breadcrumbs and egg. Sprinkle with salt and pepper. Mix together and set aside.
  • To assemble:.
  • Starting from the end (opposite the hole on top), cut the olive away from the pit in a spiral, as if you're peeling an apple. The olive will coil. Place the olive meat in a bowl.
  • Pinch a bit of the veal mixture between your thumb and forefinger and roll into a small ball. Shape the olive meat from half the olives around the filling, so the olive regains its original shape. Place on a baking tray, cover with plastic wrap and set aside. Proceed the same way for remaining olives and the gorgonzola cheese.
  • Coat the olives lightly in flour, eggs and breadcrumbs. To avoid the stuffing from seeping out, repeat the process twice to get a thick breading. Set aside.
  • Pour the olive oil into a medium frying pan and heat until the oil bubbles. Fry the olives until the breading is golden brown, about 1 1/2 minutes. Remove with a slotted spoon, drain on paper towels and season with salt and pepper. Serve the olives while warm.
  • Cook's Notes:.
  • You can try other fillings like feta or smooth goat cheese mixed with lemon zest, garlic and basil. You can also add crushed pine nuts to the cheese or meat mixture.
  • For a vegetarian version, try chickpea in puree, basil, olive oil and lemon or orange zests.

Nutrition Facts : Calories 178.2, Fat 13.8, SaturatedFat 3.7, Cholesterol 45.8, Sodium 148.8, Carbohydrate 6.5, Fiber 0.3, Sugar 0.4, Protein 6.9

FRIED STUFFED OLIVES



Fried Stuffed Olives image

An appetizer from the Lindsay Olive Company. They suggest substituting 5-6 tablespoons of dried tomato tapenade or pesto for the anchovy paste if you like.

Provided by nvermd

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons minced garlic
2 tablespoons anchovy paste
1 tablespoon grated lemon, zest of
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh basil
2 dozen ripe pitted extra-large olives
3/4 cup flour
2 eggs, beaten
3/4 cup plain breadcrumbs or 3/4 cup seasoned bread crumbs
olive oil, for frying

Steps:

  • Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil.
  • Stuff olives using a pastry bag.
  • Roll stuffed olives in the flour, dip in eggs and then roll in crumbs.
  • Fry in oil at 250 to 275 degrees until crisp and golden brown.
  • Drain on a paper towels.
  • Serve hot.

BAKED CHEESE OLIVES



Baked Cheese Olives image

Rich cheese dough surrounds a savory olive. A great pick-up appetizer or snack. You can freeze the unbaked, dough-wrapped-olives and then bake them right out of the freezer, extending the baking time by a few minutes.

Provided by ANITAL

Categories     Appetizers and Snacks     Vegetable     Olives

Time 30m

Yield 9

Number Of Ingredients 5

1 cup shredded Cheddar cheese
2 tablespoons butter, softened
½ cup all-purpose flour
⅛ teaspoon cayenne pepper
24 pimento-stuffed green olives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
  • Bake for 15 minutes, or until golden brown.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 5.7 g, Cholesterol 20 mg, Fat 8 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 316.7 mg, Sugar 0.1 g

ZESTY STUFFED OLIVES



Zesty Stuffed Olives image

Start your next party with these fun and flavorful Zesty Stuffed Olives. You only need four ingredients to make these zesty stuffed olive appetizers: Italian dressing, cream cheese, black olives and chopped fresh parsley. Enjoy an appetizer that's classic and delicious!

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 10m

Yield Makes about 2 doz. or 11 servings, about two stuffed olives each.

Number Of Ingredients 4

1/2 cup PHILADELPHIA Cream Cheese Spread
1 can (5.75 oz.) colossal black olives, drained
2 Tbsp. KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh parsley

Steps:

  • Spoon cream cheese spread into small resealable plastic bag. Press cream cheese into one of the bottom corners of bag. Cut off small piece from corner of bag. Squeeze cream cheese into centers of olives.
  • Place olives on serving plate. Drizzle with dressing. Sprinkle with parsley.

Nutrition Facts : Calories 50, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 170 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 1 g

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