Deep-Fried Stuffed Olives

Preparation info
    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

This recipe is a cross between two Italian classics, stuffed olives from Umbria and fried stuffed olives from the neighboring region of Marche. (The Umbrian olives are stuffed and marinated overnight, the ones from the Marche are stuffed with a spiced meat mixture.) I realize that this seems like a lot of work for such a very little tidbit, but if you eat one I think you will agree that these olives are worth the effort.