Fried Stuffed Olives

Makes 100 olives

Ingredients

Olives & Stuffing

  • 1 cup (8 oz) gorgonzola cheese
  • 2 tbsp minced herbs (tarragon, thyme, rosemary & cilantro)
  • ¼ - ½ cup heavy cream
  • 4 cups pitted olives

Spice Blend

  • 3 tbsp smoked paprika
  • 1 tbsp ground coriander
  • 1 tbsp garlic powder
  • salt to taste
  • pepper to taste

Breading & Frying

  • 1 cup flour
  • 1 heaping tbsp spice blend (listed above)
  • 6 eggs, whisked
  • 2 cups bread crumbs
  • canola oil to fill a medium pot halfway
  • pinch of spice blend (listed above) to finish

How-to

Make Filling & Stuff Olives

  1. In a stand mixer fitted with a paddle attachment, whip gorgonzola on medium speed until creamy. Add herbs and some of the heavy whipping cream, a little at a time, until the mixture is smooth but not runny. You may not need all of the heavy cream
  2. Transfer mixture into a piping bag fitted with a small round tip. Stick the tip into the hole of the olive and gentle squeeze until you see the cheese fill to the top. Repeat with remaining olives

Bread & Fry

  1. Heat oil in a medium pot to 350º
  2. Mix all spice blend ingredients together
  3. Combine 1 heaping tbsp of the spice blend with the flour. Set the rest of the spice blend aside
  4. To bread olives, toss about 6 at a time in a flour mixture. Transfer to whisked eggs to coat, then coat completely in bread crumbs
  5. Place olives in a fine-mesh strainer and drop the strainer into the hot oil until the olives are submerged. Allow to fry for 30 seconds, or until golden brown. Remove to a paper towel-lined plate to absorb excess oil. Sprinkle each batch with a dash of the spice blend. Repeat breading and frying process until all of the olives are cooked
  6. Serve with freshly chopped herbs or micro greens to garnish. Enjoy immediately!