Zesty Stuffed Olives Recipe 465

ZESTY STUFFED OLIVES

Steps:

• Spoon cream cheese spread into small resealable plastic bag. Press cream cheese into one of the bottom corners of bag. Cut off small piece from corner of bag. Squeeze cream cheese into centers of olives.
• Place olives on serving plate. Drizzle with dressing. Sprinkle with parsley.

CRISPY OLIVES STUFFED WITH SAUSAGE

Steps:

• Remove the sausage meat from the casing and place it in a medium bowl. Add the garlic, a pinch of salt, and red pepper flakes, if using. Mix to evenly distribute the ingredients. Drain the olives and rinse them under cold water. Remove the pimentos, if necessary. Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture.
• Heat the oil in a deep fryer, or stock pot, to 375 degrees F.
• Spread the flour on a dinner plate.
• Break the eggs into a shallow bowl and beat lightly.
• Spread the bread crumbs on another dinner plate and sprinkle them with salt and pepper. Moisten the olives with the olive oil, stirring to evenly distribute the oil and seasoning.
• Roll the olives in the flour, coating them all over and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl. Finally, coat the olives all over with the bread crumbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until you are ready to fry them.
• Fry the olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. The olives will bubble vigorously until they are nearly done, so watch for splatters. Drain on paper towels to absorb any excess oil. Serve warm or at room temperature.

ZESTY STUFFED OLIVES RECIPE - (4.6/5)

Steps:

• Spoon cream cheese spread into a small resealable plastic bag. Press cream cheese into one of the bottom corners of the bag. Cut off a small piece from the corner of bag. Squeeze cream cheese into centers of olives. Place olives on serving plate. Drizzle with dressing. Sprinkle with parsley.

CHEESE STUFFED OLIVES

Steps:

• Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and salt and pepper into a food processor; pulse until smooth and well blended. Spoon filling into a cookie press or pastry bag (a plastic baggie with the corner cut out will also work), and fill olives.

STUFFED OLIVES

Steps:

• Using a butter knife, simply fill each olive with the desired amount of cream cheese. Serve on a decorative plate!

FRIED STUFFED OLIVES

Steps:

• Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil.
• Stuff olives using a pastry bag.
• Roll stuffed olives in the flour, dip in eggs and then roll in crumbs.
• Fry in oil at 250 to 275 degrees until crisp and golden brown.
• Drain on a paper towels.
• Serve hot.

ZESTY STUFFED OLIVES

Steps:

• Spoon cream cheese spread into small resealable plastic bag. Press cream cheese into one of the bottom corners of bag. Cut off small piece from corner of bag.
• Squeeze cream cheese into centres of olives.
• Place olives on serving plate. Drizzle with dressing.
• Sprinkle with parsley.