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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


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.



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


  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!

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


  • 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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