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Fried Mortadella-Stuffed Olives

Experience golden bar snack perfection
48 Ratings
100% would make again

Sicily’s vibrant green, buttery Castelvetrano olives are worth seeking out for their mild, not-overly-briny flavor. Here, they’re transformed into more sophisticated bar snacks when stuffed with fried mortadella and then fried to golden perfection—a nod to Italy, where it’s common to find deep-fried olives stuffed with ground pork or other meats. If you can’t find mortadella, a cured meat, substitute bologna instead. Then pair these cocktail bites with an Italian aperitivo, such as a Negroni.

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For more fall cocktail recipes, check out Raise the Bar.

Fried Mortadella-Stuffed Olives

Recipe from the Tasting Table Test Kitchen for Crate and Barrel

Yield: 20 stuffed olives

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


1 tablespoon vegetable oil

2 to 3 pieces mortadella or bologna, sliced thin

20 Castelvetrano olives, pitted (use an olive pitter)

½ cup flour

2 eggs, beaten

1 cup bread crumbs

1 cup olive oil

Salt and pepper, to taste


1. In a 10-inch skillet, heat the vegetable oil over medium-high heat. Fry the mortadella until brown, about 2 minutes on each side. Remove from the heat and pat with paper towels to remove excess fat.

2. Cut the fried mortadella into 20 small strips, each about ½-inch wide and 1 inch long. Roll up each strip and place inside a pitted olive.

3. Place the flour, eggs and bread crumbs in 3 different dishes. Coat each stuffed olive in flour, then egg and then bread crumbs. Repeat to fully coat the olives.

4. In a medium frying pan, heat the olive oil until it bubbles. Fry the olives until the coating is golden brown, about 1½ minutes. Remove the olives using a slotted spoon.

5. Drain the olives on a paper towel and season immediately with salt and pepper. Serve warm.

Crate and Barrel provided the products featured here and sponsored this post.

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