Fried Stuffed Olives

Fried Stuffed Olives

  • prep
  • cook
  • 4 servings


  • 2 tablespoons minced garlic

  • 2 tablespoons anchovy paste

  • 1 tablespoon finely shredded lemon peel

  • 1/2 teaspoon chopped fresh thyme

  • 1/2 teaspoon chopped fresh basil

  • 20 Lindsay┬« Black Ripe Olives

  • 3/4 cup flour

  • 2 eggs, beaten

  • 3/4 cup plain or seasoned dry bread crumbs

  • Olive oil, for frying

Cooking Directions

  1. In a small bowl combine garlic, anchovy paste, lemon peel, thyme and basil.

  2. Fill a small pastry bag fitted with a small plain tip with the mixture. Stuff olives with mixture.

  3. Roll stuffed olives in flour; dip in beaten eggs and roll in crumbs.

  4. Pour oil into a medium saucepan to the depth of 1 inch. Heat oil over medium heat to 275┬░F. Fry olives in batches 3 to 4 minutes or until crisp and golden brown.

  5. Drain on a paper towel-lined plate. Serve warm.


  • Calories302
  • Fat15g
  • Protein8g
  • Cholesterol70mg
  • Total Carbs33g
  • Fiber2g25

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.