This appetizer is an absolute crowd pleaser. I have converted olive haters into lovers with this dish. Yes, they are stuffed with meat and cheese (hard to hate) but its mostly due to the delicious Castelvetrano olives – they have a mild, buttery taste (not really olivey), and have a wonderful meaty texture. Costco have my favourite Castelvetrano olives – they tend to be larger and perfect for stuffing.
Hope you enjoy this one as much as I do!
Wine Pairings: White Jura, White Bourgogne, White Rioja (Viura), Chablis, Soave
- Meat stuffing
- 100g ground beef
- 100g ground pork
- 50g ground veal (optional)
- 1/4 tsp nutmeg
- 2 tbsp grated Parmigiano-Reggiano
- Grated zest of 1 lemon
- 1 egg yolk
- Bread crumbs (the finer the better)
- 1 whole egg
- 2 tbsp milk
- 1/2 cup all-purpose flour
- 350g or 12oz of Castelvetrano Olives (roughly 40 olives)
Stuffing the olives
- Pit the olives by lightly crushing each olive with a flat surface and discard the pits, trying to leave the olives as intact as possible.
- In a bowl, combine the ground pork, beef, veal, parmigiana, nutmeg, egg yolk, lemon zest, S&P.
- For each olive, pinch off meat and roll into a ball, and stuff into the olive. Press each olive to ensure it is sealed and no gaps are left inside the olive.
Frying the olives
- Heat oil in a saucepan until thermometer until thermometer reads 375f
- Whisk whole egg and milk in a bowl.
- Place bread crumbs and flour into their own bowls.
- Roll each olive in flour, dip in the egg wash, then coat with bread crumbs.
- Fry until crisp, dark brown, and cooked through (test the first two by cutting in half and seeing if the meat is being cooked through).
- Remove from pan with slotted metal spoon and transfer to paper towel-lined plate.
- Season with some grated parmesan.