Fried Blue Cheese Stuffed Olives

Course: Appetizer

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 167kcal

Author: Becky Hardin | The Cookie Rookie

These FRIED BLUE CHEESE STUFFED OLIVES are just delicious. And when served with a simple garlic aioli sauce, they are absolutely addicting! These fried and stuffed olives are the perfect holiday appetizer, just what you need for Christmas or New Year's Eve!

Print Recipe

Ingredients

For the Fried Olives

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

For the Aioli Dip (garlic dip):

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

Instructions

(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
Enjoy!
**Note. If the dipping mixtures become “gummy” – replace with fresh ingredients.

For the Aioli Dip (garlic dip):

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.

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