Fried Olives Stuffed With Mortadella
Prep Time:
20 minutes
Cook Time:
10 minutes
Servings:
20 stuffed olives
Ingredients
  • 1 tablespoon vegetable oil
  • 2 to 3 pieces mortadella or bologna, sliced thin
  • 20 Castelvetrano olives, pitted (use an olive pitter)
  • ½ cup flour
  • 2 eggs, beaten
  • 1 cup bread crumbs
  • 1 cup olive oil
  • Salt and pepper, to taste
Directions
  1. In a 10-inch skillet, heat the vegetable oil over medium-high heat. Fry the mortadella until brown, about 2 minutes on each side. Remove from the heat and pat with paper towels to remove excess fat.
  2. Cut the fried mortadella into 20 small strips, each about ½-inch wide and 1 inch long. Roll up each strip and place inside a pitted olive.
  3. Place the flour, eggs and bread crumbs in 3 different dishes. Coat each stuffed olive in flour, then egg and then bread crumbs. Repeat to fully coat the olives.
  4. In a medium frying pan, heat the olive oil until it bubbles. Fry the olives until the coating is golden brown, about 1½ minutes. Remove the olives using a slotted spoon.
  5. Drain the olives on a paper towel and season immediately with salt and pepper. Serve warm. Crate and Barrel provided the products featured here and sponsored this post.