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Crispy Cheese Stuffed Fried Olives with Garlic Aioli Dipping Sauce

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You are going to love the flavor and texture combination of these Crispy Cheese Stuffed Fried Olives. Rich Cambozola blue cheese and ricotta are blended together until smooth and creamy then piped inside meaty olives. Once stuffed, the olives are coated with breadcrumbs then fried until golden brown, and crunchy. Serve with a tangy garlic aioli for one perfect bite!

These stuffed olives are an excellent choice for entertaining, or as an indulgent snack. They will make for the perfect appetizer or party food for your next Holiday gathering. This party appetizer recipe makes 60 fried olives, plan on 3 to 4 olives per person. You can easily cut the recipe in half for a smaller gathering.

A bunch of fried olives spread across white parchment paper with a brown bowl of garlic aioli dipping sauce.

What Kind of Olives are Best for Stuffing and Frying

When it comes to stuffing and frying olives, the best variety are those with a larger size and firmer texture, that can hold the stuffing well without falling apart during the frying process.

Castelvetrano olives are a popular choice for stuffing and frying due to their larger size, meaty texture, and mild, buttery flavor. Sicilian olives, or large Spanish Queen olives can be used as a substitution.

Ingredients and Substitutions

  • Castelvetrano Olives: Can substitute with large green Sicilian olives, Spanish Queen olives, or even blue-cheese stuffed Spanish olives (forget making the cheese mixture if using stuffed)
  • Ricotta Cheese: Substitute with cottage cheese or goat cheese.
  • Cambozola Blue Cheese: Gorgonzola, Roquefort, or another creamy blue cheese are great alternatives.
  • Flour: Substitute with gluten-free flour blend or almond flour for a gluten-free option.
  • Eggs: Can substitute with a vegan egg substitute.
  • Italian Breadcrumbs: Easily substitute with Panko breadcrumbs, homemade breadcrumbs seasoned with Italian herbs, or gluten-free breadcrumbs.
  • Freshly Grated Parmesan Cheese: Substitute with Grana Padano or Pecorino Romano for a similar hard cheese.
  • Oil for Frying: Vegetable oil, peanut oil, or sunflower oil are great alternatives to canola oil.

How to Make Cheese Stuffed Fried Olives

Generally speaking, this fried appetizer will take a bit more time to prepare. Of which, most of the time will be spent on preparation. Feel free to stuff and bread the olives ahead of time, then fry just before serving.

  1. Prepare Garlic Aioli:
    • In a food processor, combine mayo, garlic cloves, salt, pepper, Dijon mustard, and olive oil. Pulse until smooth. Transfer to a bowl and refrigerate.
  2. Prepare Cheese Filling:
    • Mix ricotta, Cambozola blue cheese, and salt in a bowl. Blend using an immersion blender or hand mixer until smooth. Transfer the mixture to a piping bag.
  3. Stuff Olives:
    • Rinse and drain olives. Fill each olive with the cheese mixture using the piping bag. Place stuffed olives on a platter and refrigerate.
  4. Prepare Dredging Stations:
    • Set up three bowls: one with flour, one with whisked eggs, and one with a mix of breadcrumbs and Parmesan cheese.
    • Coat the olives by dipping them in the flour, then egg, and finally the breadcrumb mixture. Ensure they’re evenly coated.
    • Dip each coated olive back in the egg and coat again with additional breadcrumbs.
  5. Fry the Olives:
    • Heat oil in a pot or dutch oven for frying. Once hot, fry the olives in batches until golden brown. Avoid excessive touching while frying. Drain the fried olives on paper towels to remove excess grease.

Tips on Making Cheese Stuffed Fried Olives

  • Once stuffed, transfer the olives to the fridge while preparing the dredging station.
  • Initially, whisk only two eggs in a bowl. Add the third egg, as needed.
  • Use two forks to transfer the olives from the egg mixture into the breadcrumbs. 
  • Double-coating is best. After the initial coat into the breadcrumbs, transfer the olives back into the egg mixture then back into the breadcrumbs using two forks.
  • Use your hands to mold the breadcrumb mixture around the olives. 
  • Once all of the olives have been coated, place in the fridge while the oil is heating.
  • Try not to move the olives around too much initially as they are frying. 
  • Be careful not to burn. The olives will brown on all sides, rather quickly.
  • Once browned, transfer the crispy olives to a paper towel lined plate to remove excess oil. 
  • Serve warm, or at room temperature.

How to Serve and Store Fried Olives

  1. Arrange the fried olives on a serving platter.
  2. Sprinkle with Parmesan cheese and fresh chopped parsley for garnish, if desired.
  3. Serve the olives warm, alongside the prepared garlic aioli dip in a small bowl for dipping.
  4. Alternatively, serve crispy fried olives with marinara sauce, spicy mayo or a lemon herb yogurt dip.

Storage:

  • Refrigeration: Store any leftover fried olives in an airtight container in the refrigerator for up to 2-3 days. Ensure they have cooled completely before refrigerating.
  • Reheating: Reheat the leftover olives in an oven preheated to 350°F (175°C) for about 8-10 minutes or until heated through. Avoid using a microwave, as it can make the olives soggy.
  • Garlic Aioli Dip: Store the garlic aioli dip in a separate airtight container in the refrigerator for up to 3-4 days. Stir well before serving leftovers.

More Fried Appetizers to Love

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A bunch of fried olives spread across white parchment paper with a brown bowl of garlic aioli dipping sauce.

Crispy Cheese Stuffed Fried Olives with Garlic Aioli Dipping Sauce


Description

You are going to love the flavor and texture combination of these Crispy Cheese Stuffed Fried Olives. Rich Cambozola blue cheese and ricotta are blended together until smooth and creamy then piped inside meaty olives. Once stuffed, the olives are coated with breadcrumbs then fried until golden brown, and crunchy.


Ingredients

Scale

For the Cheese Stuffed Fried Olives:

  • 60 pitted Castelvetrano olives
  • 1/2 cup ricotta cheese
  • 2-ounces Cambozola blue cheese
  • pinch of salt
  • 3/4 cup all-purpose flour
  • 3 eggs
  • 1 cup fine Italian breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese, plus more for garnish
  • canola oil for frying
  • 1 tablespoon fresh chopped parsley, for garnish

For the Garlic Aioli:

  • 1/2 cup mayo
  • 2 small garlic cloves
  • pinch of salt
  • pinch of black pepper
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons olive oil

Instructions

  1. Add all of the ingredients for the garlic aioli into a food processor and blend until smooth and creamy. Transfer to a bowl and place in fridge while you prepare the remaining ingredients (see note for an alternative method to prepare).
  2. Gently rinse and drain the olives.
  3. Whip the ricotta and blue cheese together in a bowl using an immersion blender or hand mixer.
  4. Transfer the whipped cheese mixture into a piping bag. Cut off just the tip.
  5. Pipe the cheese filling into the olives and set on a tray or platter.
  6. Once all of the olives have been filled, place the tray into the fridge while preparing the dredge.
  7. Grab three bowls. Add flour to one, whisk two eggs in another and combine the breadcrumbs and Parmesan cheese, in the third.
  8. Add a few stuffed olives to the flour. Toss to coat. 
  9. Transfer to the beaten egg. Coat.
  10. Using two forks, transfer to the breadcrumb mixture. Coat.
  11. Transfer each back to the egg mixture, then back in the breadcrumbs for a double-coating.
  12. Press the coating with your hands to ensure it’s sticking to the olives. Place on a tray.
  13. Once all of the olives have been coated, transfer the tray to the fridge while the oil is heating.
  14. Heat enough oil in a small dutch oven or large pot to almost cover the olives.
  15. Once heated, start frying the olives in batches. Gently turn to brown on all sides.
  16. Once browned, transfer the olives to paper towels to remove any excess oil.
  17. Transfer the olives onto a serving platter. Sprinkle with freshly grated Parmesan cheese and fresh chopped parsley.
  18. Serve with the garlic aioli dipping sauce.
  19. ENJOY!
@charlottefashionplate

Fried Olives are one of the best snacks or appetizers! These Cheese Stuffed Fried Olives pair perfectly with your favorite cocktail. You just may turn someone into an olive lover after they try one of these crispy, crunchy, cheesy stuffed olives! Don’t forget the garlic aioli for dipping! #olives #olive #stuffedolive #friedolives #appetizers #snacks #snackideas #barsnacks

♬ What a Wonderful World – Hana

Notes

  • If you cannot locate Castelvetrano olives, Queen Spanish Olives are a great alternative.
  • Quickly rinse the olives and drain, prior to stuffing.
  • Alternatively, finely chop the garlic for the aioli and whisk together all of the ingredients in a bowl instead of using a food processor.
  • Easily substitute the ricotta with cottage or goat cheese.
  • Any blue cheese will work in this stuffed olive recipe.
  • Once stuffed, transfer the olives to the fridge while preparing the dredging station.
  • Initially, whisk only two eggs in a bowl. Add the third egg, as needed.
  • Use two forks to transfer the olives from the egg mixture into the breadcrumbs. 
  • Double-coating is best. After the initial coat into the breadcrumbs, transfer the olives back into the egg mixture then back into the breadcrumbs using two forks.
  • Use your hands to mold the breadcrumb mixture around the olives. 
  • Once all of the olives have been coated, place in the fridge while the oil is heating.
  • Vegetable, peanut or sunflower oil can be used instead of canola oil.
  • Try not to move the olives around too much initially as they are frying. 
  • Be careful not to burn. The olives will brown on all sides, rather quickly.
  • Once browned, transfer the crispy olives to a paper towel lined plate to remove excess oil. 
  • Store leftovers in the fridge for up to 3 days. 
  • If you want, add a touch of fresh lemon juice to the garlic aioli.
  • Nutrition information does include the garlic aioli dipping sauce.
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer
  • Method: Moderate
  • Cuisine: American, Italian

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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