Healthy Eating

Fried Olives



  • 12lb green pitted olives or 12 lbgreen olives, with pits
  • 1red onion, peeled and minced
  • 1clove garlic, peeled and minced
  • 2slices good-quality ham, minced (optional)
  • 4tablespoons finely chopped fresh flat-leaf parsley
  • 1pinch cayenne
  • 2tablespoons extra virgin olive oil
  • For the coating

  • 12cup all-purpose flour
  • 1large egg, lightly beaten
  • 12cup finely ground breadcrumbs
  • olive oil (for frying)


  1. If using unpitted olives, pit them with an olive pitter (or cherry pitter) to keep them intact.
  2. Place the onion, garlic, ham, parsley, olive oil and cayenne in a food processor and pulse on and off until everything is pureed and very creamy and smooth.
  3. Remove to a bowl.
  4. Using a pastry bag outfitted with a nozzle small enough to fit into the cavity opening of the olive, stuff each olive with the filling.
  5. Spread the flour onto one plate and the breadcrumbs onto another.
  6. Heat about half an inch of olive oil in a large, heavy skillet over medium heat.
  7. Roll the olives in the flour, then in the egg, and finally into the breadcrumbs.
  8. Fry until the breadcrumbs have turned golden.
  9. Remove, place on paper towels to drain momentarily and serve.

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