"Yummy, oozing, fried green olives! A very unique appetizer that is great to have on hand in the freezer for impressing unexpected guests! Breaded olives may be kept in the freezer until ready to fry." — Kathleen
Watch video tips and tricks
1 (4 ounce) package
cream cheese, softened
shredded pepperjack cheese
hot sauce (such as Tabasco®)
1 (21 ounce) jar
Queen-size pitted green olives, drained
1 1/2 cups
dry bread crumbs, or as needed
ground black pepper
vegetable oil for frying
I approached this recipe in a playful mood, and decided to do it like a "Mythbusters" episode. ... My first attempt was with olives a LOT smaller than these. Now, some people will tell you that stuffing small olives is a pain in the neck, but I have have a much lower opinion! ... Ditto for the breading! ... The small olive results were quite good, but not enough oliviness for my taste. ... The larger olives however, were MUCH easier to handle. ... After trying both, I present my findings: #1, the stuffing mixture is good and works in both sorts of olive, and is really quite good without the breading and frying. ... #2, single-coated breading is a waste of time, because subsequent frying (I shallow fry mine - rolling them around as they cook) makes the stuffing ooze out, completely from the smaller olives in some instances (but soaking it all up with a slice of bread and frying that bread was very good). ... #3, double breading is the business, works well and is more than well worth it. ... "Myth" confirmed - delicious, particularly with the larger olives.
These were pretty good, but the effort doesn't really match the end result. After spending so much time trying to stuff the olives, I realized it would have been much easier to purchase pre-stuffed olives with cheese and just add a tab of tabasco. The breading was also a bit tricky. It seemed to easily fall off the olive when frying, and if you fry them right out of the freezer then the outside heats much faster than the inside. It might be better to flash fry and then bake so the cheese can melt without the breading burning.
This is my recipe- the filling pipes best if you use FINELY grated cheese and I also freeze these after the second breading and fry frozen. Store any un-used olives in the freezer. I also fry in a very small saucepan and use about 1 cup of oil. Enjoy :)
I made these for my husband & I and we both enjoyed them...stuffing/filling the olives was a little labour intensive though! I also baked half of them (in the oven at 350 for about 10 mins) & then fried the other half in a pan. The frying was definitely better (like most things are better fried!) but actually the baking was quite good too and is definitely a good, healthy alternative. I will make these again, although I did think they were going to end up tasting a bit better than they were, but still, were good. Just a side note: They are really "olive-y"...so make sure whoever eats them like olives. I make other olive balls (with green olives) that even my friend who hates olives loves & she always asks me to make them - these would be too strong for her I think...however, I love green olives so they were good for me!
These were delicious! I made them exactly as written, but I missed a step (oops!) and breaded them before freezing a first time. No worries, they worked out perfectly! The double breading really ensures a nice crust. I was planning on waiting until hubby got home from work before frying them, but I couldn't wait any longer, lol, and went ahead and did it. My little guy really loved these too! Thanks, Kathleen for another wonderful recipe! :)
Did not meet my expectations. They just tasted like fried green olives. The cheese filling was bland and I think the olives overpowered the small amount of filling. I was goint to take them to a tasting party. Glad I made them for a dress rehearsal the night before. I chose a new recipe for the party. Prev review was right on - about them being very "olivey". Too much prep but not enough "wow" for me.
I would never have thought of this. Truly scrumptious. Thanks, Kathleen.
We enjoyed these....double breading is a must and freezing is as well. I used black olives instead of green ...kind of a pain to stuff....but worth it....a different kind of appy. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Dad's Magic Bar Olives
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 252
See how to make crispy “french fries” from semolina noodles.
Wontons are stuffed with cream cheese and crabmeat and baked crisp.
See how to make a hot and creamy crab dip served in a bread bowl.