These FRIED BLUE CHEESE STUFFED OLIVES with a simple garlic aioli are absolutely addicting! Such a simple and perfect holiday appetizer, just what you need for Christmas or New Years Eve!
In a past life about 10 years ago I waitressed at a really beautiful high end martini bar/restaurant in Jacksonville Beach. Considering my hermit like lifestyle these days (kind of kidding), it’s weird to think back about what a social life I had right after college. I learned so much about amazing wine, delicious food, and talking to strangers on a nightly basis. If I tried to cocktail waitress today I’d probably be fired within hours. SOMEONE GET RID OF THAT BORING GIRL!! But at the time, it was so fun and the world seemed my oyster. Or maybe better yet my blue cheese stuffed olive! Every night before we opened, we would stuff the olives with blue cheese in anticipation of all the dirty martinis people would order, and I would sneak a few every single time. Have you tried them? I don’t even like olives and I LOVE BLUE CHEESE STUFFED OLIVES. So when we had the idea to stuff these olives with blue cheese and deep fry them, I thought this just might be the grown up, hermit like version of my 24 year old self. I’m pretty pleased with the result! Fried Blue Cheese Stuffed Olives are the perfect holiday appetizer, or perfect treat to indulge in year round. So easy and delish!
This is such a simple yet amazing appetizer. So many flavor in such a small bite. You can pop them by themselves, over and over again, or you can dip them in this easy Garlic Aioli. Both are good decisions, I assure you! They’re great on their own, or great paired with holiday cocktails. Also a great idea! I just can’t get enough of these Fried Blue Cheese Stuffed Olives!
We stuffed these olives with blue cheese, but you could also stuff them with other favorites such as goat cheese, pimentos, or ham. OOO or you could use boursin. I love me some boursin. But I guess it is my time at that martini bar that brings me back to loving the blue cheese best. It’s just classic. So tasty!
I hope these bring you back to your fun younger self much like me. Enjoy!
15 minPrep Time
10 minCook Time
25 minTotal Time
- ¼-½ cup mild Blue or Gorgonzola cheese, crumbled
- 40 pitted Spanish green olives, dried thoroughly
- ½ cup all-purpose flour
- 2 eggs, lightly beaten
- ½ cup regular Panko bread crumbs
- ½ cup plain breadcrumbs
- ¼ cup grated Parmesan cheese
- Canola or vegetable oil for frying
- (Aioli can be made up to 2 days ahead. Place in a tightly covered dish and refrigerate.)
- 2 garlic cloves, pressed through a garlic press
- ¼ teaspoon Kosher salt
- ½ cup Greek Yogurt or mayonnaise
- 2 tablespoons olive oil
- Juice from ½ lemon or lime
- (Note: The olives can be fried ahead of time and refrigerated to enjoy later. To serve, reheat in a preheated 400 degree F oven for 2-3 minutes. Watch closely.)
- Gently stuff each dried olive with a small piece of Blue or Gorgonzola cheese and place on a paper towel-lined plate. Set aside until ready to fry.
- In a large, heavy-bottomed stovetop pan, pour enough oil to fill the pan 1/3 of the way up the sides. Heat oil until a deep-frying thermometer reads 350 degrees F or until a cube of bread, deep-fried, takes 2 minutes to brown.
- While oil is heating, place the flour in a cereal-sized bowl – place the slightly beaten eggs in another cereal-sized bowl and combine the Panko breadcrumbs, plain breadcrumbs and Parmesan in another small bowl. **See Note.
- When oil is ready, place 5-8 olives in the bowl with the flour. Toss gently with a slotted spoon or fork until olives are coved with flour.
- Place the olives in the bowl with the beaten egg, being sure to coat each olive with egg. With a different slotted spoon (or fork), transfer the olives to the breadcrumb mixture and, using, yet, another fork, turn the olives gently to cover with the breadcrumbs.
- Place the olives in the hot oil and fry for 30-45 seconds or until golden brown. Very gently stir the olives in the oil so all sides fry evenly. Transfer the olives to the paper-towel covered plate to cool a few minutes before serving. Repeat until all olives are fried.
- Serve with Aioli Dip
- **Note. If the dipping mixtures become “gummy” – replace with fresh ingredients.
- Press the garlic through a garlic press and transfer the garlic to a cutting board.
- Sprinkle the garlic with the coarse Kosher salt. Scrape the garlic and salt back-and-forth, while pressing the mixture firmly, with the side of the knife, until a paste forms.
- Place the garlic paste in a small bowl and add the Greek yogurt, olive oil and lemon (or lime) juice. Whisk quickly until mixture is well incorporated. Season to taste with salt & black pepper. Cover and refrigerate until ready to use.
- This dip can be made up to two days ahead of using.