Jalapeno Stuffed Fried Olives

Jalapeno Stuffed Fried Olives

Riddle me this - why do bars (even upscale ones) serve their sophisticated cocktails with boring, bland bar foods like peanuts & chips? It's like putting bicycle wheels on a Ferrari! But you & I are wiser (& cuter! ;) ) than these commercial watering holes, aren't we! So if you have friends coming over for an evening of binge & bacchanalia, avoid repeating the mistake these bartenders make - pump up the revelry & complement your home-made cocktails with these exquisite-tasting, exotic Jalapeno Stuffed Fried Olives. Rolled in breadcrumbs to give them a golden-brown crispy covering, these crunchy, spicy & tangy Jalapeno Stuffed Fried Olives give forth a scrumptious medley of flavors that make them taste as good as, if not better than, the inebriated olives dipped in your Dirty Martini! 

This amazing appetizer is really quick and easy-to-make with very few ingredients. Its recipe originated in Italy, where they stuff ground pork sausage, cheese, herbs into the olive. My Jalapeno Stuffed Fried Olives recipe is a simpler vegetarian version that uses off-the-shelf jalapeno stuffed olives instead of the traditional stuffing. You can serve these Jalapeno Stuffed Fried Olives for an evening round of drinks or dinner, or as an any-time-of-day snack - but make sure to wash your hands before putting a bowl-ful in front of family & friends, because you will have everyone lining up to kiss the "magnifico" cook's hands! So next time you want to wow your guests or simply spread the message of peace & love, serve these Jalapeno Stuffed Fried Olives in lieu of extending an olive branch... no reason why a noble gesture cannot be tasty as well! :)


1 Jar of 4.5 oz (127 g) Jalapeno Stuffed Olives 
1/3 cup All-purpose Flour (Maida)
1/2 cup Panko Bread crumbs
1 Egg; beaten
Oil, for frying

How to make Fried Olives

  1. Drain the olives and rinse under cold running water. Set aside.
  2. Pulse the breadcrumbs in a food Processor till you get fine crumbs.
  3. Place the breadcrumbs in a shallow bowl, flour in another bowl, and the beaten egg in a small bowl.
  4. Dredge the olives in the flour, dip into the beaten egg and then roll into the breadcrumbs, making sure that they are evenly coated. (make sure your hands are dry or use a fork while coating the olives into the breadcrumbs to ensure proper coating)
  5. In a medium saucepan, heat about 3 inches of oil over medium heat until it reaches 350 degrees F. Carefully drop the olives into the oil, working in batches & fry until a deep golden-brown (be careful as the oil may sputter).
  6. Drain the fried olives on a paper towel, and serve hot.
  1. If you do not have a thermometer, test the correct temperature of the oil by dropping an olive in it - if it sizzles right away, the oil is at the right temperature for frying.   
  2. You can also use pitted olives without the jalapeno stuffing for this recipe.