Chuck Hughes’ scrumptious deep fried stuffed olives are a bar snack that can’t be beat.
Easy, Moderate, Complex
Prep time: 40 minutes
Cook time: 30 minutes
Inactive Prep time: 30 minutes
Yields: 24 olives
- GORGONZOLA STUFFING
- 1/4 pound of Gorgonzola cheese, crumbled (100 g)
- VEAL STUFFING
- 1 pound ground veal (450 g)
- 1 shallot, diced
- 2 tablespoons of unsalted butter (30 ml)
- 1/2 cup of veal stock (125 ml)
- 1/4 cup parmesan, grated (60 ml)
- 1/4 cup of fresh parsley, chopped (60 ml)
- 2 tablespoons of bread crumbs (30 ml)
- 1 egg, beaten
- Salt and pepper
- 24 large pitted green olives
- 1 cup of fine bread crumbs (250 ml)
- 1/2 cup of flour (125 ml)
- 2 eggs, beaten
- 1 cup olive oil for frying (250 ml)
- For the veal stuffing: Place the olives in a bowl and cover over with water. While preparing the filling, let them soak, about 30 minutes to remove the excess salt. Drain the water, rinse the olives and dry completely with a paper towel.
- For the veal stuffing, in a skillet, melt the butter over medium heat and cook the shallots. Add the ground veal, season with salt & pepper and let it cook for approximately 5 minutes. Add the veal stock and continue to cook over medium heat until the liquid evaporates, about 10 minutes.
- Remove from heat and let cool slightly. Transfer the veal mixture to a bowl. Add the Parmesan, parsley, breadcrumbs and egg. Season with salt and pepper. Mix together and set aside in a bowl.
- For the olives: Starting from the end (opposite the hole on top), cut the olive away from the pit in a spiral, as if you’re peeling an apple. The olive will coil. Place the olive meat in a bowl.
- Pinch a bit of the veal mixture between your thumb and forefinger and roll into a small ball. Shape the olive meat around the filling, so the olive regains its original shape. On a baking tray, cover them with plastic wrap and Set aside. Proceed the same way for the blue Gorgonzola stuffing.
- Coat the olives lightly in flour, eggs and breadcrumbs. To avoid the stuffing to seep out, repeat the process twice to get a thick breading. Set aside.
- Pour the olive oil into a medium-sized frying pan and heat until the oil bubbles. Fry the olives until the breading is golden brown, about 1 1/2 minutes. Remove with a slotted spoon and drain on paper towel and season with salt and pepper. Serve the olives while warm.
Cook’s note: You can try other fillings like feta or smooth goat cheese mixed with lemon zests, garlic and basil. You can also add crushed pine nuts to the cheese or meat mixture. For a vegetarian version, try chickpea in purée, basil, olive oil, and lemon or orange zests.