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Fried Olives

A new take on a classic nosh: These olives are stuffed with creamy blue cheese and fried.

  • yield: Makes 2 dozen




  • 2 dozen pitted green olives
  • 2 ounces blue cheese
  • 3 tablespoons all-purpose flour
  • 1 large egg, lightly beaten
  • 1/2 cup plain, dried breadcrumbs
  • 2 cups vegetable oil


  1. Step 1

    Soak olives in cold water for 15 minutes to reduce brininess. Drain, and pat dry. Stuff each with blue cheese.

  2. Step 2

    Put flour, egg, and breadcrumbs in 3 bowls. Dredge olives in flour, dip in egg, then dredge in breadcrumbs. Refrigerate until ready to fry.

  3. Step 3

    Heat vegetable oil in a saucepan over medium until hot but not smoking. Working in batches, fry olives until golden, about 1 1/2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Serve warm.

Martha Stewart Living, February 2011