Food & Cooking Recipes Appetizers Fried Olives 3.4 (90) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 dozen A new take on a classic nosh: These olives are stuffed with creamy blue cheese and fried. Ingredients 2 dozen pitted green olives 2 ounces blue cheese 3 tablespoons all-purpose flour 1 large egg, lightly beaten ½ cup plain, dried breadcrumbs 2 cups vegetable oil Directions Soak olives in cold water for 15 minutes to reduce brininess. Drain, and pat dry. Stuff each with blue cheese. 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. Rate it Print