Description
These deep-fried stuffed olives are an irresistible appetizer featuring large pitted olives filled with a savory combination of chorizo and feta cheese, coated in a crispy breadcrumb crust, and served with a creamy garlic chive dip. Perfectly golden and crunchy on the outside with a juicy, flavorful center, they make an impressive party snack or appetizer.
Ingredients
Scale
Stuffed Olives
- 300g large pitted olives
- Chorizo, sliced into tiny rectangles (half the size of the olive hole), quantity matching number of olives
- Feta, sliced into tiny rectangles (half the size of the olive hole), quantity matching number of olives
Breading
- 100g plain flour
- 2 eggs, whisked
- 150g breadcrumbs
- Vegetable oil for frying (enough to half cover the olives in pan, approx. 300-400ml)
Dip
- 100g sour cream
- 2 tbsp mayonnaise
- 1 garlic clove, minced
- Handful of chives, finely chopped
- 1/2 tsp black pepper
Instructions
- Prepare the fillings: Chop the chorizo and feta into tiny rectangles about half the size of the pitted olive hole, ensuring you have enough pieces to match each olive.
- Stuff the olives: Pinch together one piece of chorizo and one piece of feta and carefully stuff this combination into each olive. Set the stuffed olives aside once done.
- Set up the breading stations: Place the flour in one bowl, the whisked eggs in a second bowl, and the breadcrumbs in a third bowl to prepare for coating the olives.
- Coat the olives: Dredge each stuffed olive first in flour, then dip into the whisked eggs, and finally roll in the breadcrumbs until fully coated. Repeat this for all olives and set them aside.
- Heat the oil: Place a frying pan on medium heat and add enough vegetable oil to cover the olives halfway (about a few centimeters deep). To test if the oil is ready, drop in a test olive; if it sizzles, the oil is hot enough.
- Fry the olives: Carefully add all the coated olives into the hot oil. Fry each side for approximately 3 to 4 minutes until the breading is golden and crispy.
- Drain excess oil: Remove the olives from the pan and place them on kitchen paper towels to soak up any excess oil.
- Prepare the dip: In a small serving bowl, mix together sour cream, mayonnaise, minced garlic, chopped chives, and black pepper until well combined.
- Serve and enjoy: Once the olives have cooled slightly, serve them alongside the creamy garlic-chive dip for a delicious appetizer experience.
Notes
- Ensure the chorizo and feta pieces fit comfortably inside the olives without bursting them.
- Maintain medium heat while frying to avoid burning the breadcrumbs before the filling heats through.
- Use a thermometer or test olive to prevent overheating oil, which can cause excessive oil absorption or burning.
- These stuffed olives are best served fresh and warm for optimal texture and flavor.
- Leftover dip can be refrigerated for up to two days; however, the olives are best consumed immediately after frying.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Keywords: deep fried stuffed olives, chorizo stuffed olives, feta stuffed olives, appetizer recipe, crispy stuffed olives, Mediterranean snacks
