ZESTY STUFFED OLIVES
Start your next party with these fun and flavorful Zesty Stuffed Olives. You only need four ingredients to make these zesty stuffed olive appetizers: Italian dressing, cream cheese, black olives and chopped fresh parsley. Enjoy an appetizer that's classic and delicious!
Provided by My Food and Family
Categories Appetizers & Snacks
Time 10m
Yield Makes about 2 doz. or 11 servings, about two stuffed olives each.
Number Of Ingredients 4
Steps:
- Spoon cream cheese spread into small resealable plastic bag. Press cream cheese into one of the bottom corners of bag. Cut off small piece from corner of bag. Squeeze cream cheese into centers of olives.
- Place olives on serving plate. Drizzle with dressing. Sprinkle with parsley.
Nutrition Facts : Calories 50, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 170 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 1 g
DEEP FRIED STUFFED OLIVES
These scrumptious deep fried stuffed olives are a bar snack that can't be beat. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Veal
Time 1h40m
Yield 24 olives
Number Of Ingredients 16
Steps:
- For the olives:.
- Place the olives in a bowl and cover over with water. While preparing the stuffings, let them soak about 30 minutes to remove the excess salt. Drain the water, rinse the olives and dry completely with a paper towel.
- For the stuffings:.
- In a skillet, melt the butter over medium heat and cook the shallots. Add the ground veal, sprinkle with salt and pepper and cook about 5 minutes. Add the veal stock and continue to cook over medium heat until the liquid evaporates, about 10 minutes.
- Remove from the heat and let cool slightly. Transfer the veal mixture to a bowl. Add the Parmesan, parsley, breadcrumbs and egg. Sprinkle with salt and pepper. Mix together and set aside.
- To assemble:.
- Starting from the end (opposite the hole on top), cut the olive away from the pit in a spiral, as if you're peeling an apple. The olive will coil. Place the olive meat in a bowl.
- Pinch a bit of the veal mixture between your thumb and forefinger and roll into a small ball. Shape the olive meat from half the olives around the filling, so the olive regains its original shape. Place on a baking tray, cover with plastic wrap and set aside. Proceed the same way for remaining olives and the gorgonzola cheese.
- Coat the olives lightly in flour, eggs and breadcrumbs. To avoid the stuffing from seeping out, repeat the process twice to get a thick breading. Set aside.
- Pour the olive oil into a medium frying pan and heat until the oil bubbles. Fry the olives until the breading is golden brown, about 1 1/2 minutes. Remove with a slotted spoon, drain on paper towels and season with salt and pepper. Serve the olives while warm.
- Cook's Notes:.
- You can try other fillings like feta or smooth goat cheese mixed with lemon zest, garlic and basil. You can also add crushed pine nuts to the cheese or meat mixture.
- For a vegetarian version, try chickpea in puree, basil, olive oil and lemon or orange zests.
Nutrition Facts : Calories 178.2, Fat 13.8, SaturatedFat 3.7, Cholesterol 45.8, Sodium 148.8, Carbohydrate 6.5, Fiber 0.3, Sugar 0.4, Protein 6.9
C AND L'S STUFFED BLACK OLIVES
This is a great party appetizer, or a really good family snack. Serve with marinara sauce. There is often a bit of the meat mixture left over, so you may want to use more olives than I have recommended in this recipe.
Provided by qweenbee53
Categories Olive Appetizers
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In a large skillet over medium high heat, cook ground beef and ground pork until evenly browned.
- Drain meats. Mix in Italian seasoning, garlic powder, onion, parsley flakes, Parmesan cheese, and salt and pepper. Continue cooking over medium high heat 1 to 2 minutes, until thoroughly blended.
- Beat eggs in a small bowl. Place Italian-style dried bread crumbs in a small bowl. Stuff the olives with the meat mixture. Dip the stuffed olives into the eggs, then into the bread crumb mixture. Place coated olives on a flat surface and let them sit for 10 minutes.
- Heat vegetable oil in the deep fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Repeat the process of dipping each olive into the egg and bread mixture.
- In small batches, fry the olives 1 to 2 minutes, or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 778.3 calories, Carbohydrate 25 g, Cholesterol 71.8 mg, Fat 71.2 g, Fiber 3.4 g, Protein 12.4 g, SaturatedFat 11.9 g, Sodium 1069.4 mg, Sugar 2.1 g
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