Stuffed olive finger food for Christmas appetizers where there’s always a party and no time for cooking. Let’s prepare these fantastic golden fried stuffed olive finger foods in advance and maybe store them in the freezer, ready to be cooked when needed. They are not the usual delicious meat stuffed olives we all know, but this is meant to be a quick and easy preparation for even slightly special occasions when time is really short.

Difficulty: Very Easy
Cost: Very Affordable
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Frying
Cuisine: Italian
Seasonality: Christmas

375.58 Kcal

calories per serving

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Energy 375.58 (Kcal)
Carbohydrates 7.04 (g) of which sugars 0.55 (g)
Proteins 3.46 (g)
Fat 37.76 (g) of which saturated 7.44 (g)of which unsaturated 28.47 (g)
Fibers 0.64 (g)
Sodium 345.71 (mg)

Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

30 black olives (pitted)
1 oz goat cheese
1 egg
1.75 oz breadcrumbs
7 oz peanut oil (for frying)
to taste salt

Tools

2 Plates
Cutting Board
Saucepan
Thermometer

Steps

Let me start by saying I buy the olives already pitted, (remember what we said a few days ago? In the kitchen, it’s important to optimize time and sometimes get help from technology), I cut the cheese into sticks, adjust according to the small hole in the olives to insert the cheese. I prepare the stuffed olives and set them aside.
Meanwhile, I beat the egg and add the olives, roll them for a few seconds and then
put them in the breadcrumbs that I’ve seasoned with just a pinch of salt.
The stuffed olives are ready,
I pass them again in the egg and then once more in the breadcrumbs making a
double breading which remains more crispy and consistent when frying.
They are fried in deep oil for a uniform and compact golden color.
Saucepan with peanut oil, and as soon as it reaches a temperature of 340°F, I put the stuffed olives in and use the ladle to turn them to make them golden on all sides simultaneously.
And here they are, the stuffed olive finger foods, because they are so dry they are fine even if eaten with hands
Ready to enjoy the stuffed olive finger foods with a super sparkling aperitif.