Recipe

Italian Stuffed Olives Recipe

	Kristopher / All my dishes 3 years, 4 months ago 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. Servings:50	Kristopher
	italian stuffed giant olives

Does this look good? Yeah! / Nope

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Ingredients

1/4 cup olive oil

2 thick cut bone-in pork chops

2 cloves garlic, pressed

1/2 medium onion, minced

1 (12 ounce) can tomato paste

1 cup water

1 whole skinless, bone-in chicken breast

1 stalk celery, minced

1 (10.75 ounce) can tomato puree

3 (8 ounce) jars colossal green olives, with pits

3 eggs, divided and beaten

1 lemon, zested

flour for dredging

1/4 cup grated Parmesan cheese

1 teaspoon ground nutmeg

vegetable oil for frying

some bread crumbs

Directions

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.

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Comments

kristopher 2 years, 9 months ago said:
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.

decobabe 2 years, 6 months ago said:
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 originated.

snowpea 2 years, 6 months ago said:
I actually had something like this last week at a restaurant in my area ... served warm with the coating still crispy, they were very good. The restaurant has a market counter, so I know that I could purchase some ready made to bring home. Which I might do for my next party, even though they are rather expensive (which is explained by the work they represent!)

tinam 2 years, 4 months ago said:
Well I certainly won't turn this one away! I'll give it a go and let you know. Thx for the post!

recipediva 2 years, 3 months ago said:
Saving this recipe!

organicmama 1 year, 11 months ago said:
These are amazing!

annieamie 1 year, 10 months ago said:
This sounds like such an intense recipe and I'm dying to try it! Thanks for sharing!

daydreamer1581 1 year ago said:
My great great grandfather was from ascoli piceno and every christmas my family still makes these stuffed olives. the above recipe is very similar to the one we use. the whole family gets together and we pump out 500 olives in about 2 hours. we use an assembly line and talk about our nan and her father. it's a lot of work but well worth the effort!

wontonofun 1 week, 2 days ago said:
Same these olives are to die for. My nonna is from Ascoli Piceno and uses a very similar recipe. I will try to upload it but i have a feeling that it will be slightly better. No Offence! Well it will appeal to your taste, put it that way. Ummmm although my nonna's way does take pretyy much an entire day (depending on how many people) and cost around $2 australian to make each (LOL!) but yea...

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