Rating: 3.4 stars
90 Ratings
  • 5 star values: 19
  • 4 star values: 24
  • 3 star values: 27
  • 2 star values: 14
  • 1 star values: 6
  • 90 Ratings

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

Martha Stewart Living, February 2011

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Recipe Summary

Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

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Reviews

90 Ratings
  • 5 star values: 19
  • 4 star values: 24
  • 3 star values: 27
  • 2 star values: 14
  • 1 star values: 6