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fried blue cheese stuffed olives on a plate

Fried Blue Cheese Stuffed Olives

Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Calories: 167kcal
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!
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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


  • (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.


Calories: 167kcal | Carbohydrates: 12g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 560mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 1mg