Fried Stuffed Olives Recipe | SAVEUR

Fried Stuffed Castelvetrano Olives

Fried Stuffed Castelvetrano Olives

Making for a substantial snack, Rosa Pepe stuffs olives with a simple beef and pork filling; then dredges them in breadcrumbs before crisping them up in the deep-fryer.

Romulo Yanes

Olives are stuffed with a simple beef and pork filling and fried for a more substantial snack in this recipe from Abruzzo winemaker Emidio Pepe's wife, Rosa. Featured in: The Road to Abruzzo

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Fried Stuffed Castelvetrano Olives
Castelvetrano olives are stuffed with a simple beef and pork filling and fried for a substantial snack or hors d'oeuvre
serves 4-6
35 minutes


12 oz. (about 40) Castelvetrano olives (
3 oz. ground beef
2 oz. ground pork
2 tbsp. grated parmesan
14 tsp. freshly grated nutmeg
1 egg yolk
1 whole egg
1 lemon, zest finely grated
Kosher salt and freshly ground black pepper, to taste
Canola Oil, for frying
2 tbsp. whole milk
1 12 cups bread crumbs
12 cup flour


Pit olives by lightly crushing them individually with the flat side of a chef's knife; discard pits, leaving olives as intact as possible. Mix beef, pork, parmesan, nutmeg, yolk, lemon zest, salt, and pepper in a bowl. Divide mixture into forty 12 tsp. balls. Stuff 1 ball of meat mixture into each olive; press olive around filling to seal.
Heat 2″ oil in a 4-qt. saucepan until a deep-fry thermometer reads 375°. Whisk whole egg and milk in a bowl. Place bread crumbs and flour in separate bowls. Working in batches, roll olives in flour, dip in egg mixture, and coat in bread crumbs; fry until crisp and filling is cooked through, 3–4 minutes. Using a slotted spoon, transfer olives to paper towels; season with salt.