Recipe by Craig J. Doucette
"Cheese stuffed large pitted black olives breaded and fried golden brown."
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1 (15 ounce) can
jumbo pitted black olives, drained
soft Gorgonzola cheese
Italian-style dry bread crumbs
oil for deep frying
I love gorgonzola cheese and olives seperately, but after trying this, I discovered that I don't like them combined.
Interesting recipe ... we are black olive lovers so we were excited to try this. Not sure what we did wrong, but the cheese didn't stay in them very well. The taste was pretty good, although I guess we aren't huge Gorgonzola cheese fans. We'd like to try these again though with maybe a different type cheese.
They really don't look that great, but sure do taste awesome! We all fought over the last one! Would make again.
This recipe was just OK. The general opinion was that the flavor was alright, but we would have liked a stronger cheese. It's the only fried dish I've served that our friends haven't devoured. Also, the olives were a bit difficult to stuff and the third can of olives was not necessary.
I made the fried olives using the following stuffing and it worked great! So I'll give you 5 stars for your fried olive idea!
2 cans colossal size pitted black olives.
4oz. fat free cream cheese.
2 tbls. part skim ricotta cheese.
1 large clove garlic made into a paste with a pinch of kosher salt.
1 tsp. minced jarred jalapenos.
* Percent Daily Values are based on a 2,000 calorie diet.
Fried Gorgonzola Olives
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 250
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