Italian Fried Olives

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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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My daughter and I made these together. They are a lot of work...they are just okay. The men did not like at all them which surprised me.

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Delicious and super easy! Made these for a cocktail party and they went super fast. Everyone loved them! Thanks Giada!

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Wow this was great and easy!! I made this for a gathering I had @ my house and I have had many request for more since than LoL. Thank you Giada

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I did not enjoy these. They had such a strong and salty flavor which was a bit much. I thought rinsing would help with the saltiness but it did not. The technique and frying went very well so I may try again with a milder olive and filling.

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I am a big olive fan, and love cheese too, although I don't particularly love gorgonzola cheese I gave this a try! it doesn't have too strong of a gorgonzola taste, the ricotta smooths it down and the olive taste balances it too! I only had panko crumbs on had, and ran low on the thyme, but I loved doing this recipe. A lot of fun to make, and I thought they were most delicious still warm.

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I used large olives, that may have given it TOO much salt taste

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I made this recipe with my boyfriend and we used just regular canned green olives. It was simple and really good. The filling was just enough to balance the tartness from the olives. I love Giada.

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Wondering if people followed the recipe or skipped what they thought unnecessary. Some things are important that may not seem to be, like though rinsing and drying the olives. This would have cut down on salt and upped the other flavors. Drying is very important ... Just a thought.

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Two of my favorite foods: olives and anything-fried. But for some reason this just didn't do it for me. The flavor wasn't great and wasn't saved by the fact that it was fried. Bad aftertaste, too.