Italian Stuffed Olives
From kristopher 19 years ago
- - to make
- Serves 50
This is a rich and delicious stuffed olives recipe from the old country. They take awhile to put together but are very delicious and worth the preparation.
Ingredients
- 1/4 cup olive oil shopping list
- 2 thick cut bone-in pork chops shopping list
- 2 cloves garlic, pressed shopping list
- 1/2 medium onion, minced shopping list
- 1 (12 ounce) can tomato paste shopping list
- 1 cup water shopping list
- 1 whole skinless, bone-in chicken breast shopping list
- 1 stalk celery, minced shopping list
- 1 (10.75 ounce) can tomato puree shopping list
- 3 (8 ounce) jars colossal green olives, with pits shopping list
- 3 eggs, divided and beaten shopping list
- 1 lemon, zested shopping list
- flour for dredging shopping list
- 1/4 cup grated parmesan cheese shopping list
- 1 teaspoon ground nutmeg shopping list
- vegetable oil for frying shopping list
- some bread crumbs shopping list
How to make it
- Heat up the olive oil in a heavy-bottomed pot over medium heat. Cook and mix celery, onion, and garlic in oil until translucent. Takes about 5 minutes. Add pork and chicken and cook for another 8 minutes. Combine tomato puree and paste with 1 cup water, and add to your meats. Bring down the heat to low and cook, stirring a bit, for 2 hours. The pork and chicken should be falling off the bone. Remove meat from the pot to cool, and set sauce aside.
- Meanwhile, remove the olive pits using an olive pitting tool. Make a slit in one side of each olive big enough to insert your stuffing.
- Once cooled, remove the meat from the bones, and mince it. Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of sauce from before. Use sauce as needed so that meat mixture is moist, but not completely wet.
- Fill each olive with just enough stuffing so that a small amount is coming out of the slit. Dip each stuffed olive in flour, then beaten egg, then bread crumbs. Heat oil in deep-fryer to 375 degrees F ( or 190 degrees C).
- Fry olives in oil for about 3 minutes, or until the breading is golden brown on the outside. Serve warmed.
The Rating
Reviewed by 14 people-
These are amazing!
organicmama
in loved it
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The ones I have had are easier, and they are wonderful, but a heck of a lot of work, so they're sold in the frozen food case in every decent Italian supermarket.
They are called Olive Ascolane, from Ascoli Piceno, the town where they origi...more
decobabe
in Citta Di Castello loved it
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Wow, so people really don't like these huh? I have to be honest, nobody else in my family likes them either. But hey, I'll still make them for myself.
kristopher
in San Francisco loved it
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