Ingredients
- 1-ounce Gorgonzola cheese, at room temperature
- 1/4 cup ricotta cheese, at room temperature
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons lemon zest
- 20 pitted green olives, rinsed and dried thoroughly
- 1/4 cup all-purpose flour
- 1 egg, lightly beaten
- 1/2 cup plain bread crumbs
- Vegetable oil, for frying
Directions
Special equipment: a pastry bag, a plain tip with a 1/4-inch opening
In a small bowl, combine the cheeses, thyme, and lemon zest. Place the cheese mixture into the pastry bag. Pipe the cheese mixture into each olive.
Place the flour in a small bowl. Pour the beaten egg in another small bowl and the bread crumbs in a third small bowl. Dredge the olives in the flour. Using a slotted spoon, remove the olives and place in the bowl with the beaten egg. Coat the olives with the egg and transfer to the bowl of bread crumbs. Coat the olives with the bread crumbs.
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.) Fry the olives, in batches, for 30 to 45 seconds until golden brown. Drain the fried olives on paper towels. Cool for 5 minutes.
3 Videos | Photo: Italian Fried Olives Recipe

















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By ornamama
on November 26, 2012
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I made these for a romantic cocktail hour and we both loved them. However, it does matter what kind of olives you use. The ones I used were on the smallish size and a little too soft to hold up. Therefore, the filling exited many of them upon frying. Next time I will pick slightly larger and more firm olives. Other than that, it was a tasty treat.
By Tulipan69
Mexico City
on September 17, 2012
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Delicious! My husband loved it. Thanks Giada. ;
By sunnieflower29
Lawrenceburg, TN
on March 27, 2012
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My husband and I love green olives. This looked good when I watched the episode. So we decided to try it. My first bite almost made me hurl. The olive mixed with the lemon and all was too harsh. I wonder if this recipe would do better with black olives.
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