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Benjamin

Crispy Goat Cheese Stuffed Olives

Take your appetizer game to the next level with these Crispy Goat Cheese Stuffed Fried Olives. Golden and crunchy on the outside, creamy and tangy on the inside, these gourmet bites pair perfectly with a bold and zesty spicy aioli dipping sauce. Perfect for parties or a snack, they’re sure to be a hit with everyone!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 40 stuffed olives (8 servings)
Course: Appetizer
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

For the Fried Olives:
  • 2 jars large green olives pitted
  • Goat cheese enough to stuff all the olives
  • 2 eggs
  • 2 tablespoons water
  • 2 cups all-purpose flour
  • 2 cups panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • Canola oil for frying
For the Spicy Aioli Dipping Sauce:
  • 1 cup sour cream or plain yogurt
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Cayenne pepper to taste
  • Salt and pepper to taste

Method
 

Prepare the Olives:
  1. Drain and pat the olives dry with a paper towel.
  2. Stuff each olive with goat cheese, using a small spoon or piping bag.
Set Up the Dredging Station:
    Prepare three shallow dishes:
    1. Dish 1: All-purpose flour.
    2. Dish 2: Egg wash (2 eggs whisked with 2 tablespoons water).
    3. Dish 3: Panko breadcrumbs mixed with grated Parmesan cheese.
    Coat the Olives:
    1. Toss each stuffed olive in the flour, ensuring it’s fully coated.
    2. Dip the floured olive into the egg wash, letting excess drip off.
    3. Roll the olive in the panko mixture, pressing gently for an even coating.
    Fry the Olives:
    1. Heat canola oil in a frying pan over medium-high heat (about 350°F).
    2. Fry the coated olives in small batches for 2–3 minutes, turning occasionally, until golden brown.
    3. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
    Prepare the Spicy Aioli Dipping Sauce:
    1. In a small bowl, mix sour cream, lemon juice, garlic powder, paprika, cayenne pepper, salt, and pepper.
    2. Adjust seasoning to taste. For best results, refrigerate for 1 hour before serving.
    Serve:
    1. Arrange the fried olives on a serving platter.
    2. Garnish with fresh parsley or a sprinkle of Parmesan cheese.
    3. Serve hot with the spicy aioli dipping sauce.

    Notes

    • Chill Before Frying: To ensure the coating sticks, refrigerate the breaded olives for 10–15 minutes before frying.
    • Oil Temperature: Maintain a consistent frying temperature to prevent sogginess.
    • Make Ahead: Bread the olives in advance and store them in the refrigerator for up to 24 hours before frying.
    • Baking Option: Bake breaded olives at 400°F for 10–12 minutes, flipping halfway through.

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