Dad's Magic Bar Olives Recipe - Allrecipes.com
Dad's Magic Bar Olives Recipe
  • READY IN hrs

Dad's Magic Bar Olives

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 60 olives Change Servings
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Directions

  1. Mix together the cream cheese, pepperjack cheese, and hot sauce until evenly blended. Place into a piping bag, and fill each olive with the cheese mixture. Place the olives onto a baking sheet, and freeze 30 minutes.
  2. Beat the eggs with the water in a small bowl; set aside. Combine the bread crumbs, flour, and black pepper in a mixing bowl. Dip the olives into the egg mixture, then roll in the bread crumbs. Replace the breaded olives onto the baking sheet, and freeze 30 minutes more.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Bread the olives a second time by dipping into the remaining egg mixture, then rolling in the bread crumbs. Fry the olives in batches in the preheated oil until golden brown on the outside and hot on the inside, about 4 minutes.
Kitchen-Friendly View
  • PREP 35 mins
  • COOK 10 mins
  • READY IN 1 hr 45 mins

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Apr 23, 2010

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.

 
Most Helpful Critical Review
Jan 03, 2011

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.

 

14 Ratings

Apr 23, 2010

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 :)

 
May 03, 2010

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!

 
Apr 23, 2010

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! :)

 
May 03, 2010

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.

 
Apr 23, 2010

I would never have thought of this. Truly scrumptious. Thanks, Kathleen.

 
Jan 03, 2011

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!

 

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Nutrition

  • Calories
  • 345 kcal
  • 17%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 28 g
  • 43%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 1266 mg
  • 51%

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

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