Breaded Stuffed Olives
Also known as Olive all’Ascolana, these crunchy, briny and flavourful bites come from the Marche region of Italy – this version has been sped up a bit to get these flavourful olive bites into your mouth that much faster! Triple the batch, form an assembly line and make a ton of these as they go fast!
Breaded Stuffed Olives
Crunchy, briny and flavourful bites, this breaded stuffed olives recipe traditionally comes from the Marche region of Italy. This version has been sped up to get these flavourful olive bites into your mouth faster!
Servings 4
Ingredients
Stuffing
- ¼ lb Italian sausage meat about 2 links
- ½ cup grated parmesan cheese
- 1 Tbsp Olive That! Gremolata Infused Olive Oil
- 24 Gavius Gordal pitted olives
Coating and Frying
- 2 eggs
- 2 tbsp Olive That! Gremolata Infused Olive Oil
- ½ cup all purpose flour
- ½ tsp paprika
- ½ tsp sea salt
- ½ tsp black pepper
- 1 cup panko-style breadcrumbs
- Fresh Olive That! Extra Virgin Olive Oil for shallow frying as needed, of choice
Instructions
- Remove the sausage from its casings if it’s in links.
- Place a small frying pan over medium-high heat and add the sausage. Break it up as it cooks to make a fine mince. Remove from heat when no pink remains. Set aside to cool.
- Add the parmesan cheese and Milanese Gremolata olive oil to the sausage and mix to combine and break up any larger chunks.
- Remove the olives from the jar and pat them dry with a paper towel. Place in a large bowl.
- Prepare three dishes for the dredging and coating process. In one dish, place beaten eggs and the Milanese Gremolata Infused Olive Oil. In a second add flour, paprika, salt and pepper, mixing to combine. In the third add the Panko breadcrumbs.
- Stuff the olives with about 1 teaspoon of the sausage mixture. If little fits inside, form it around the outside of the olive. Repeat the stuffing process with all the olives.
- Dredge the stuffed olives in the flour mixture, then in the egg mixture, then panko. Set all breaded olives aside.
- In a small saucepan or frying pan, heat the olive oil (enough to 3⁄4 submerge breaded olives) over medium heat.
- Fry each olive in oil for 3-4 minutes, until lightly golden, then drain on paper towels.
- Serve warm with a light marinara or aioli for dipping if desired.
Triple the batch, form an assembly line and make a ton of these as they go fast!
Notes
For a non-traditional version:
Use a blue cheese, garlic or lemon stuffed olive. Dip the olive in flour and then wrap the olive in the sausage mixture, then dredge and fry as directed above.
Swap the infused olive oil:
No Gremolata olive oil on hand? Use any of our herb infused olive oils like Tuscan Herb, Herbs de Provence, or go a bit more simple with a Garlic or Basil infused olive oil too. For a spicy kick, use Pizza or Peperoncino Garlic!
Shop this recipe
Gremolata Infused Olive Oil
Bright, herby, and unmistakably Italian in flavour, our Gremolata infused olive oil captures the classic Milanese combination of fresh parsley, lemon zest, and garlic.
Gavius Gordal Pitted Olives
These beautiful Gordal olives from Spain are the star of this dish!
Extra Virgin Olive Oil
Check our latest harvest and grab yourself a fresh bottle of plain EVOO for shallow frying in this recipe.