How to Make Fried Cheese-stuffed Olives

Take the pitted green olives and rinse them under cold water (to remove any brine residue). Pat them completely dry with a clean kitchen towel or paper towel. Use your fingers or a small spoon to ensure the inside of the olives is clean and ready for stuffing.

Cut mozzarella cheese into small cubes, small enough to fit snugly inside each olive. Carefully insert a cube of cheese into each olive, pressing gently to avoid tearing the olive. Ensure the cheese is fully enclosed within the olive.

Prepare three bowls: one with flour, one with beaten eggs and one with breadcrumbs. Add a pinch of salt and pepper to the flour and breadcrumbs, mixing well to season the coating.

Roll each stuffed olive first in the flour, until fully coated. Then, dip it into the beaten eggs, letting any excess egg drip off. Finally, roll it in the breadcrumbs until completely covered. Repeat the process for all olives, ensuring the breading is even and thick.

In a deep frying pan or medium saucepan, pour enough oil to cover the olives completely. Heat the oil over medium heat until it reaches 180°C (350°F). To test, drop a small piece of bread into the oil—it should sizzle and turn golden within 30 seconds.

Carefully lower the breaded olives into the hot oil using a slotted spoon or tongs. Fry them in small batches to avoid overcrowding, turning occasionally, until golden brown and crispy. This should take about 2-3 minutes per batch.

Using a slotted spoon, remove the fried olives from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Let them cool for a few minutes before serving.

Arrange the fried cheese-stuffed olives on a serving plate and pair them with a dipping sauce, such as marinara, aioli or a tangy mustard sauce.

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