Food Network
Home> Recipes> Quick and Easy>
Bleu Cheese Olive Poppers Recipe

Bleu Cheese Olive Poppers

Show:

Episode:

Rated: 2 stars out of 5Rate This RecipeRead users' reviews (21)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 21

Showing 1-10 of 21

Sort by:

Newest

  • on January 31, 2011

    Flag

    Shouldn't the fact that you're told to "skim batter pieces from oil between batches" be an indicator that these aren't going to work all that well? These sound positively REVOLTING. I wouldn't make or eat them on a bet.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 17, 2011

    Flag

    Why all the negativity? The people who don't like this recipe must not like olives, blue cheese, battered-deep-fried-blue-cheese-stuffed-olives, dipping sauces, Sandra Dee, America, hot fudge sundaes, the drive-in, Winston Churchill, the snowy egret, Horatio Hornblower stories, the sound of air-brakes on a crisp, clear fall evening, college-ruled notebook paper, or all of the above! I left out the battering and deep-frying part--and the dip--and the jar of blue cheese-stuffed olives tasted just fine.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 11, 2010

    Flag

    I can see why some people would have trouble with this. If you didn't let you oil get up to temp they would get greasy but I thought 375 was a little to high so I went to 365 then the cheese in the center was perfect. I had a hard time finding the bleu cheese stuffed olives so I bought queen size olives (both green & black. Pulled the pimentos out of the green and let them drain and get to room temp for a couple hours. I divided both in half and stuffed half with bleu cheese and half with pepper jack. The pepper jack ones had to fry for a couple more minutes. I wish I would have made more.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 17, 2009

    Flag

    I watched the show and thought, "That looks really good." I love blue cheese stuffed olives. You have to like them in order to like this recipe. And you have to buy the really big ones. The inside of mine could have been cheesier. I think that next time I might do what another reviewer said and stuff them myself. Regardless, It was really inventive and tasty. I will be making a small batch for Christmas as I can only think of a handful of my family members who would like the strong flavor. Also, this was my first time frying ANYTHING. I'm very health conscious normally. I did NOT think it was too greasy like some others said. I let them sit on paper towel for a while to drain. You have to try it for yourself. Very good with beer or a bloody mary or gin and tonic.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 30, 2007

    Flag

    These looked awful and tasted worse. Next time I'll just serve my olives with chopped garlic and olive oil. Maybe some chopped rosemary.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 12, 2007

    Flag

    These looked so good but something went terribly wrong. The coating didn't stay on the olives and everything came oozing out. I would not recommend trying this if you don't want a huge mess in your fryer!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 06, 2007

    Flag

    they didnt turn out good at all, they didnt taste good the cheese wasnt melty and it was a pain to make for such an untasty food. never again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 25, 2007

    Flag

    These actually weren't bad. I dried them well with a paper towel, substituted cubed pepperjack cheese and froze them for a while. I dusted them with flour before putting them into the batter.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 20, 2006

    Flag

    These olives were great. After reading some of the reviews, I filled the olives myself and chilled them after breading them and then fried the olives. They are also good with asiago and parmesan cheeses.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 14, 2006

    Flag

    Greasy, slimy with the batter half off and the cheese in the frying oil. M.E.S.S.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.