C and L's Stuffed Black Olives Recipe - Allrecipes.com
C and L's Stuffed Black Olives Recipe
  • READY IN 35 mins

C and L's Stuffed Black Olives

Recipe by  

"This is a great party appetizer, or a really good family snack. Serve with marinara sauce. There is often a bit of the meat mixture left over, so you may want to use more olives than I have recommended in this recipe."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    10 mins

    35 mins


  1. In a large skillet over medium high heat, cook ground beef and ground pork until evenly browned.
  2. Drain meats. Mix in Italian seasoning, garlic powder, onion, parsley flakes, Parmesan cheese, and salt and pepper. Continue cooking over medium high heat 1 to 2 minutes, until thoroughly blended.
  3. Beat eggs in a small bowl. Place Italian-style dried bread crumbs in a small bowl. Stuff the olives with the meat mixture. Dip the stuffed olives into the eggs, then into the bread crumb mixture. Place coated olives on a flat surface and let them sit for 10 minutes.
  4. Heat vegetable oil in the deep fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Repeat the process of dipping each olive into the egg and bread mixture.
  5. In small batches, fry the olives 1 to 2 minutes, or until golden brown. Drain on paper towels.
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Reviews More Reviews

Sep 07, 2003

We thought these were very tasty. I added my own spices including cayenne for a little kick. By the way, this recipe was written perfectly fine. I certainly couldn't see where it said to mix the eggs and the bread crumbs together.

Sep 06, 2003

This is one of the worst recipes I have ever tried. I took one bite and that was all I could stand. My husband ate a few of them and asked me not to make this again. Besides the taste being bad there was an error in the recipe which stated to mix bread crumbs and eggs together, which I did and the bread mixture wouldn't adhere to the olives, so I had to toss that out and dip the olives in beaten eggs and then roll in bread crumbs. This recipe is very time consuming and by all means not worth it.


5 Ratings

Oct 08, 2007

I have made these for Baby showers many times, however, this is the first time I've seen the recipe anywhere else; I always thought it was a southern thing..lol. I got the recipe from a greek resturant in the south and loved them. I also added ceyenne pepper to mine. I have never had any leftovers and no complaints. Keep cooking.....

Feb 04, 2015

I made one change which was that I used all ground pork instead of the pork/beef combo. These were a lot of work but worth it in the end in my opinion. Very tasty little morsels and a big hit. I do recommend using jumbo olives so that you get the bigger hole which makes the stuffing process a little easier. Serve with marinara as a dipping sauce and you have a five star all the way!


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  • Calories
  • 778 kcal
  • 39%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 71.2 g
  • 110%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 1069 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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