Italian Fried Olives

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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.

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This app was just ok. It turned out to be really salty and not much flavor. I don't think I would make this for any guests. I was surprised this was such a miss because I ususally love all of Giada's recipe's.

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If you're a lover of green olives, this is for you to try. The gorgonzola cheese almost made me shy away from making it, but I was like, "What the heck, just go for it." and I am so glad I did. They were delicious, and my friend and I gobbled them up. If you're hesitant about the gorgonzola cheese, I would at least try this. You'd think it'd be a crazy mess of flavors, but the salt and tang of the olive go great with the richness of the cheese. Also don't be discouraged, the gorgonzola cheese doesn't taste bad like it smells. ha!

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I adore green olives, and I?m a self-proclaimed saltaholic, but these were just a bit too much for me. I could only eat a couple. They tasted strong and overpowering, even after rinsing, which I thought would cut down considerably on the saltiness. If you?re going to make these, I?d suggest serving them with several other appetizers as a small touch. They are fun and cute, and they fry beautifully. Next time, I plan to use black olives with some chili powder and garlic powder in the breading, stuffed with a complimentary cheese blend. All in all, worth a try if you love green olives.

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I had some friends come over and tried these, and I really likle the 2 I got to
eat. I do like cheese,but Gorgonzola and Ricotta are not on my list. But I made
it the way it said and I couldn't tell it was that kind of cheese, maybe the
combition of everythig. I had to make some just for the two of us so I really could get a good taste. It,s right on thanks Giada

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what other cheeses can i use? i am not the biggest fan of gorgonzolla

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The olive gods have fallen from the sky with this recipe!! I'm so impressed with the breading/coating.......it was so crispy and perfect on the olives.........I can't wait to experiment with other veggies. Thanks Giada for a great recipe!!! You are such an inspiration..................... :

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I made these for a friend's birthday dinner last night. Everyone loved them, including my husband who doesn't like green olives! They were super flavorful with the thyme, lemon zest, and Gorgonzola cheese. They were difficult to stuff, but then again I had the wrong size pastry tip. I stuffed them with my fingers then cleaned them up with a paper towel prior to dipping in flour, egg and bread crumbs. I used Italian bread crumbs for extra flavor, and reduced the thyme to one teaspoon. The recipe doesn't tell you to chill the olives prior to frying like Giada said on her show. This is important because it prevents the cheese from leaking out. I would highly recommend this recipe for anyone who wants a unique, tasty show stopper!!!!!

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They were so time consuming! I would recommend that if you can find green olives that are not already marinated use them because thats all you can taste, and the italian breadcrumbs are better then plain which it calls for. I would not use this recipe again they look really sloppy the crumbs would not stay on, overall the taste was bland.