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.
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.