Fried Olives

I really like finger foods; so much flavor packed and delivered in just one bite or two! Filled with spicy pork sausage, good parmesan cheese, breaded and deep fried, these Fried Olives certainly pack a punch and are the perfect way to tickle your guests taste buds and get them ready for the main course.

A traditional staple of southern Italian cuisine, specifically Sicily, these tiny bites are flavorful, satisfying and easy to make. They are great for a party appetizer or enjoyed with an ice cold beer and feel free to substitute the filling for whatever you prefer. Don’t be afraid to experiment. My grandmother used to fill hers with mozzarella so when they came out of the pan they were warm and gooey; the trick is to make sure to stuff them with enhances and complements the natural flavor of the olive without overwhelming it.


Prep Time: 15 mins/ Cook Time: 2 mins/ Serves: 6

2 links Italian pork sausage, casings removed
2 tablespoons freshly grated Parmesan cheese
2 tablespoons finely chopped Parsley, divided
Small pinch crushed red peppers
40 pitted large green olives
½ cup flour
3 large eggs, beaten
2 cups plain dry bread crumbs
Canola oil for deep frying

Heat oil to 350 degrees.


Add the sausage, Parmesan cheese, 1 tablespoon parsley, and red pepper flakes to a bowl and mix well. Add to a piping bag with a plain tip. Drain the olives and dry them very well with paper towels or a clean tea towel. Pipe the filling into each olive.


Add the flour to a casserole dish and season with salt and pepper. In a second casserole dish, beat the eggs. In a third casserole dish, add the breadcrumbs, the remaining tablespoons parsley, and season with salt and pepper and whisk together.


Dredge each stuffed olive first through the flour, shaking to remove excess, then through the egg, then into the breadcrumbs. Pack the breadcrumbs around each olive, if necessary. Add to a clean plate. You can refrigerate them now if you are prepping for a party.


Add enough oil to fill a large heavy Dutch oven a third of the way. Fry the olives in batches, until golden and crisp and the pork is cooked through, about 1-2 minutes. Remove to a paper towel lined plate.