Where to BuyYield:
Serves: 4
Serves: 4
Prep Time:
30 minutes
30 minutes
Cook Time:
10-15 minutes
10-15 minutes
Print
These stuffed fried olives are an easy appetizer, so delicious they'll disappear quickly after serving. Jalapeño Chili goat cheese is mixed with its spicy marinade and spooned into green olives that are breaded and quickly fried. Whip up a quick spicy yogurt dip with more of the marinade for an irresistible combination.
Featured Cheese
Jalapeño Chili
Jalapeño Chili
Ingredients
For the fried olives:
- 1 (10 oz) jar pitted Castelvetrano olives
- 1 container Laura Chenel Jalapeño Chili Marinated Goat Cheese
- ½ cup all-purpose flour
- 1 egg
- 1 cup Italian breadcrumbs
- 2–3 cups neutral oil, such as vegetable or canola oil, for frying
For the yogurt dipping sauce:
- ¼ cup Greek yogurt
- 1 tbsp marinade from the goat cheese
- 1 clove garlic, grated
- 1 tsp lemon zest
Instructions
- Allow the goat cheese to sit at room temperature for about 30 minutes to soften. Remove 3 goat cheese disks and place them in a small bowl. Add 2 tablespoons of the marinade and mash together until smooth and creamy. Transfer the mixture to a piping bag or resealable plastic bag and snip a small opening in the corner.
- Drain the olives and pat them thoroughly dry with paper towels. Pipe the goat cheese mixture into each olive until filled. Transfer the stuffed olives to a plate or baking sheet and place in the freezer while you prepare the breading station.
- Place the flour, beaten egg, and Italian breadcrumbs in three separate shallow bowls.
- Working in batches, coat each stuffed olive in flour, dip into the beaten egg, and roll in the breadcrumbs until fully coated. Return the breaded olives to the freezer while you prepare the dipping sauce.
- In a small bowl, whisk together the Greek yogurt, 1 tablespoon of goat cheese marinade, grated garlic, and lemon zest until smooth. Set aside until ready to serve.
- In a small pot, heat 2–3 inches of neutral oil to 350°F. Use a thermometer to maintain the temperature while frying.
- Working in batches of 4–6 olives, carefully lower them into the hot oil. Fry for about 60 seconds, or until golden brown and crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain.
- Arrange the fried olives in a bowl and serve immediately alongside the spicy yogurt dipping sauce.
