Greek fried olives
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Greek fried olives
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Juicy olives stuffed with feta cheese and oregano and fried in crispy breadcrumbs. A tasty and moreish canapé that is ridiculously easy to make!
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Ingredients
- ½ cup feta cheese
- ¼ cup ricotta cheese
- 1½ teaspoons dried oregano
- a squeeze or two of lemon juice
- a drizzle of olive oil if necessary
- 20 kalamata olives large, pitted
- 2 tablespoons plain flour (you may need a little more or less)
- 1 egg whisked
- ¼ cup panko breadcrumbs or just use regular breadcrumbs (you may need a little more or less than 1/4 cup)
- oil for frying I used canola oil - enough to just cover the olives in the bottom of a small saucepan
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Instructions
- Crumble the feta cheese into a food processor, then pulse it a few times until it resembles fine crumbs. Then add the ricotta, oregano and lemon juice and process until it’s smooth and creamy. Add a drizzle of olive oil to help it loosen up if you think it needs it.
- Blot your olives on kitchen paper if they’ve been stored in brine, then spoon the filling into a piping bag. Cut off the very end (to about the size of the hole in the olive), then pipe little bits of the feta mixture into each olive.
- When all the olives are filled, begin heating your oil on a medium heat. While it heats up, put your flour, egg and breadcrumbs on three separate dishes. Roll the olives first in the flour, then dip them in the egg using a slotted spoon, then roll them in the breadcrumbs.
- When the oil is hot enough (test with a cube of bread – it should brown within a minute or so if the oil is hot enough), fry the olives in batches for about 30 seconds or so or until they are a lovely golden brown. Fish them out with the slotted spoon and drain on kitchen paper for a couple of minutes before serving with cocktail sticks for popping them into your mouth!
Notes
- Filling the olives: You can use a piping bag with a very small nozzle or with the very end cut off. Or just a small plastic food bag will work.
- If you're short on time, there's nothing wrong with using store bought stuffed olives. Just dry on kitchen paper, crumb and fry!
- Preparing ahead: Fill and bread the olives ahead if you like. Cover and store in the fridge. When you're ready, fry and serve.
- How to serve: You can serve these on their own in a bowl at a party. Or you can put them on sticks and serve them as a party bite.
- Alternatively, serve them as part of a larger appetizer plate including meats, cheeses, jarred vegetables like sundried tomatoes and artichokes, and anything else you can think of.
- What to do with the leftover filling: Depending on how many olives you want to stuff, you'll possibly have a fair bit of the filling left. If you do, pipe the leftovers into a dish and use as a spread for sandwiches or a dip the next day!
Nutrition Information
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Calories
30kcal
(2%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
13mg
(4%)
Sodium
115mg
(5%)
Potassium
10mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
60IU
(1%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Calories | 30kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 115mg | 5% |
| Potassium | 10mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 60IU | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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