Discover a burst of Mediterranean indulgence with olive fritte, where tender green olives hide a luscious blend of mozzarella, ricotta, and Parmigiano-Reggiano enhanced by basil, parsley, and garlic. Encased in a light breadcrumb coating and fried to a perfect golden crisp, each bite delivers unforgettable savory flavor and delightful texture.

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I recently tried out this recipe for Olive Fritte and it quickly became one of my favorite finger food appetizers. I love how these fried olives blend healthy fats with protein and calcium from the cheeses.

We start off with 30 large pitted green olives that are stuffed with a mix of 1/2 cup finely chopped fresh mozzarella cheese, 1/4 cup ricotta cheese and 1 tablespoon grated Parmigiano-Reggiano. To add a flavorful kick, I mix in 1 small garlic clove that’s been minced along with 1 tablespoon each of chopped fresh basil and parsley.

I add a pinch of salt and pepper to taste. Then the olives get coated in 1/2 cup all-purpose flour, dipped in 1 beaten large egg, and rolled in 3/4 cup breadcrumbs before frying them in enough vegetable oil.

The nutritional benefits are clear and this dish is perfect for party snacks or a Greek inspired appetizer.

Why I Like this Recipe

I really like this recipe for several reasons. First off, I love how the cheeses all blend together with the herbs to create a creamy, savory filling that bursts with flavor when you bite into it. Second, the crunchy, golden breadcrumb coating gives each olive an awesome texture contrast that just makes snack time way more fun. Also, it’s super satisfying to prepare – stuffing each olive and frying them makes me feel like i’ve put a lot of care into making a treat everyone will enjoy. And finally, the mix of salty olives with fresh herbs gives it a unique twist that always leaves me wanting more.

Ingredients

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Green Olives: Provide healthy fats, a salty tang, and a bit of fiber.
Fresh Mozzarella: Offers protein and calcium, bringing creamy, mild richness to the dish.
Ricotta Cheese: Brings smooth texture, extra protein, and a gentle milky flavor.
Parmigiano-Reggiano: Adds a sharp, nutty taste with protein and savory notes.
Fresh Basil And Parsley: Inject vibrant herbal aroma and vitamins into the mix.
Egg: Binds ingredients and adds protein along with moisture for a moist coating.
Flour And Breadcrumbs: Supply carbs, creating a crispy, textured crust for frying.
Vegetable Oil: Deep fry at medium heat for golden, crunchy, flavor-packed bites.

Ingredient Quantities

30 large pitted green olives

1/2 cup finely chopped fresh mozzarella cheese

1/4 cup ricotta cheese

1 tablespoon grated Parmigiano-Reggiano

1 small garlic clove, minced

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

Salt and pepper to taste

1/2 cup all-purpose flour

1 large egg, beaten

3/4 cup breadcrumbs (panko works great if you got it)

Vegetable oil for frying (enough for deep frying)

How to Make this

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1. In a small bowl, mix together the mozzarella, ricotta, Parmigiano-Reggiano, minced garlic, chopped basil, chopped parsley, salt and pepper.

2. Take each olive and carefully stuff about a teaspoon of that cheese mixture inside, making sure not to break the olive.

3. Set up a breading station by placing the flour in one shallow dish, the beaten egg in another, and the breadcrumbs in a third dish.

4. Roll each stuffed olive in the flour until well coated, then dunk it in the beaten egg and finally roll it in the breadcrumbs.

5. Make sure each olive is evenly coated on all sides before frying.

6. Heat the vegetable oil in a deep pan over medium-high heat until it reaches around 350°F (175°C). Test it by dropping in a tiny bit of breadcrumb—it should bubble immediately.

7. Carefully lower a few olives into the hot oil at a time. Do not overcrowd the pan, or they wont fry properly.

8. Fry the olives for about 2-3 minutes or until they turn a nice golden brown, turning them if needed to get an even color.

9. Use a slotted spoon to remove the fried olives and lay them on paper towels to drain off any excess oil.

10. Serve warm as a tasty appetizer, and enjoy these crispy, cheesy bites while they last!

Equipment Needed

1. Small bowl for combining cheeses and herbs
2. Three shallow dishes for lining up the flour, beaten egg, and breadcrumbs
3. Knife and cutting board for mincing garlic and chopping basil and parsley
4. Teaspoon or small spoon to scoop cheese mixture into the olives
5. Deep pan or heavy pot with a thermometer for frying
6. Slotted spoon to lift out the fried olives
7. Plate lined with paper towels for draining the oil

FAQ

Q: How do I prep the olives for stuffing?

A: Make sure your olives are already pitted. If they arent, you'll need to remove the pit with care. Using pitted olives gets the best result for the filling.

Q: Can I swap out the cheeses for other types?

A: Yeah, you can experiment with other soft cheeses like goat cheese. Just know that using different cheeses might change the flavor a bit.

Q: Why do I need to dredge them in flour, egg, and breadcrumbs?

A: The coating helps keep the cheese and herbs inside while frying, and it gives the olives a really nice crunchy texture.

Q: What should the oil temperature be for frying?

A: You wanna aim for around 350°F. A good tip is to drop a little piece of bread in the oil; if it turns golden within a minute, youre good to go.

Q: Can I bake these instead of deep frying?

A: You can bake them for a lighter version but they wont be as crispy. Frying really brings out the richness and crunch that make these a fun treat.

Fried Olives Stuffed With Cheeses And Herbs Recipe Substitutions and Variations

If you cant get fresh mozzarella, try using Monterey Jack cheese instead. It melts ok and works fine in this recipe.
You can swap out the ricotta cheese with cottage cheese. Just blend it first so that its smooth enough to fill the olives.
If you’re short on Parmigiano-Reggiano, Pecorino Romano makes a good alternative as its got a similar sharp taste.
For the breadcrumbs, crushed cornflakes or even crushed saltine crackers can be used if you dont have panko on hand.
If fresh basil isnt available, a pinch of dried basil can be used, though try to adjust the amount because dried herbs are much stronger in flavor.

Pro Tips

1. Chill your stuffed olives in the fridge for like 10-15 minutes before frying, it helps the cheese stay inside and prevents mushiness.
2. Make sure the olive is dry after rolling in the flour so the egg and breadcrumbs stick better.
3. Keep an eye on the oil temps, using a thermometer if available can save you from oily, undercooked bites.
4. Fry only a few olives at a time, because if you crowd the pan the oil temp will drop and your olives might turn greasy instead of crispy.

Fried Olives Stuffed With Cheeses And Herbs Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Small bowl for combining cheeses and herbs
2. Three shallow dishes for lining up the flour, beaten egg, and breadcrumbs
3. Knife and cutting board for mincing garlic and chopping basil and parsley
4. Teaspoon or small spoon to scoop cheese mixture into the olives
5. Deep pan or heavy pot with a thermometer for frying
6. Slotted spoon to lift out the fried olives
7. Plate lined with paper towels for draining the oil

Ingredients

30 large pitted green olives
1/2 cup finely chopped fresh mozzarella cheese
1/4 cup ricotta cheese
1 tablespoon grated Parmigiano-Reggiano
1 small garlic clove, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Salt and pepper to taste
1/2 cup all-purpose flour
1 large egg, beaten
3/4 cup breadcrumbs (panko works great if you got it)
Vegetable oil for frying (enough for deep frying)

Directions

In a small bowl, mix together the mozzarella, ricotta, Parmigiano-Reggiano, minced garlic, chopped basil, chopped parsley, salt and pepper.
Take each olive and carefully stuff about a teaspoon of that cheese mixture inside, making sure not to break the olive.
Set up a breading station by placing the flour in one shallow dish, the beaten egg in another, and the breadcrumbs in a third dish.
Roll each stuffed olive in the flour until well coated, then dunk it in the beaten egg and finally roll it in the breadcrumbs.
Make sure each olive is evenly coated on all sides before frying.
Heat the vegetable oil in a deep pan over medium-high heat until it reaches around 350°F (175°C). Test it by dropping in a tiny bit of breadcrumb—it should bubble immediately.
Carefully lower a few olives into the hot oil at a time. Do not overcrowd the pan, or they wont fry properly.
Fry the olives for about 2-3 minutes or until they turn a nice golden brown, turning them if needed to get an even color.
Use a slotted spoon to remove the fried olives and lay them on paper towels to drain off any excess oil.
Serve warm as a tasty appetizer, and enjoy these crispy, cheesy bites while they last!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.