Crunchy mozzarella-stuffed olives

Crunchy mozzarella-stuffed olives

These crunchy stuffed olives make for a fabulous snack to share over a cold beer or glass of wine. The mozzarella-stuffed olives are breaded and deep fried until golden.

Crunchy mozzarella-stuffed olives

These gorgeous nuggets of joy are based on a recipe from Le Marche, Italy – olive all’ascolana – in which olives are stuffed with ragù. This version is much easier (stuffing an olive with a wet sauce is fiddly to say the least) but just as flavoursome.

Dial up the umami with our anchovy-filled ascolana olives.

  • Serves icon Serves 2-4 as a snack
  • Time icon Hands-on time 45 min

These crunchy stuffed olives make for a fabulous snack to share over a cold beer or glass of wine. The mozzarella-stuffed olives are breaded and deep fried until golden.

These gorgeous nuggets of joy are based on a recipe from Le Marche, Italy – olive all’ascolana – in which olives are stuffed with ragù. This version is much easier (stuffing an olive with a wet sauce is fiddly to say the least) but just as flavoursome.

Dial up the umami with our anchovy-filled ascolana olives.

Nutrition: Per serving (for 4, without honey)

Calories
163kcals
Fat
10g (3.2g saturated)
Protein
6.2g
Carbohydrates
10g (no sugars)
Fibre
2.1g
Salt
1.7g

Ingredients

  • 170g large pitted green olives, such as gordal (drained weight)
  • 50g mozzarella
  • 25g plain flour
  • 1 large free-range egg
  • Splash whole milk
  • 60g panko breadcrumbs
  • Pinch chilli flakes
  • Vegetable or sunflower oil to deep-fry

For the rosemary honey (optional)

  • 2 tbsp runny honey
  • 1 rosemary sprig, finely chopped

Specialist kit

  • Toothpick or skewer
  • Thermometer (optional)
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Method

  1. Pat the olives and mozzarella dry with kitchen paper – try to remove every hint of moisture. Cut the mozzarella into slivers (roughly 3cm x 0.5cm), then poke a sliver or two into each olive using a toothpick or skewer, making sure the centre is filled. Transfer them to a plate, then sprinkle with the flour and roll the olives around to coat.
  2. Crack the egg into a bowl, then whisk with a pinch of salt and a splash of milk. Tip the breadcrumbs into a wide, shallow bowl and set out a plate for the finished olives. Crush the chilli flakes further in a pestle and mortar, then stir  them into the breadcrumbs. Dip each floured olive into the egg, followed by the breadcrumbs, then dip again in the egg and breadcrumbs to ensure complete coverage. Use one (wet) hand for the dipping in the egg, and the other (dry) hand for breadcrumbing.
  3. Pour about 5cm oil into a small pan. Heat until it reaches about 180°C – or test if it’s ready by dropping in a breadcrumb and it will fizz and turn golden within 30 seconds. Meanwhile, if using, combine the honey and rosemary in a small bowl. Working in batches, fry the olives for about 5 minutes until deep golden all over. Drain on kitchen paper, then enjoy hot with a cold beer or a glass of wine. If you’ve made the herby honey, you can drizzle it over the olives or serve in a small bowl on the side.

Nutrition

Calories
163kcals
Fat
10g (3.2g saturated)
Protein
6.2g
Carbohydrates
10g (no sugars)
Fibre
2.1g
Salt
1.7g

delicious. tips

  1. You can breadcrumb the olives a few hours before serving, then store in the fridge until you’re ready to cook. They also freeze well and can be deep-fried from frozen (add a few minutes extra to the cooking time).

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