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Old 09-30-2007, 06:43 AM   #1
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Fried Stuffed Olives

I recently returned from a trip to Barcelona and one of the delicious things I ate there was fried stuffed olives. They were stuffed with meat and were breaded on the outside. Has anyone ever tried them and does anyone have a recipe?

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Old 11-19-2007, 08:08 PM   #2
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ooo i just saw this, they sound YUM!
haven't tried and don't have a recipe but would certainly like one!
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Old 11-19-2007, 08:32 PM   #3
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This one looks pretty good:
Deep Fried Stuffed Olives
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Old 11-19-2007, 09:38 PM   #4
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OOO they look good!
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Old 11-20-2007, 04:47 AM   #5
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Thanks,Rock Larue. this recipe sounds quite similar to what I tasted. I just put up a batch of olives to cure so I will definitely try the recipe when the olives are ready.
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Old 11-20-2007, 05:04 AM   #6
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Question: What kind of olives to you put up, CF, and how long do they have to cure?
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Old 11-20-2007, 07:36 AM   #7
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I've put up both black unripe and green unripe olives. I'm curing them with brine and they take approximately 12-14 days.I'm going to check them tomorrow so I'll let you know.
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Old 11-20-2007, 09:01 AM   #8
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Thanks, CF, that's not long at all for such great tasting appetizers--are they from your personal olive trees?
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Old 11-20-2007, 09:35 AM   #9
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Thanks Chefellas for sharing this and to the Rok for the link - I have the recipe and instructions saved. Don't know how to get unprocessed olives in Mariion, OH USA but maybe I'll find something. Thanks again, this kinda inspired me to try something outside of midwestern cooking again.
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Old 11-21-2007, 05:28 AM   #10
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Hi, everyone! I just took the olives out of the brine. The green olives are really good and crisp with a tiny bit of bitterness. The greeks call these olives "tsakistes" because we pound them with a stone or a mallet to open them up a little before brining. The black ripe olives didn't turn out so well due to negligence on my part. when I'd tasted them last week, they were a bit too salty so I soaked them in unsalted water. I forgot to check them earlier and they lost too much of their saltiness. Oh well, ...what to do. They're still edible and now at least I have olives to serve to people with high blood pressure. Unfortunately, the olives are not from my trees. olive trees produce alot of olives every other year so this year I might not have enough to gather for oil. That's a shame because I don't like the store bought oils. If everything goes well next year,I'll have an abundance of olives.
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