Fried Stuffed Olives

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

Though this recipe comes from Abruzzo, it uses the large, bright green olives known as Castelvetranos, which are grown farther south, in Sicily. They are ideal for stuffing, as their mild buttery flavor won’t overwhelm the savory filling.


  • 12 oz. Castelvetrano olives (about 40)
  • 3 oz. ground beef
  • 2


  1. Pit olives by lightly crushing each with the flat side of a chef’s knife; discard pit, leaving olive as intact as possible. Combine beef, pork, Parmigiano, nutmeg, egg yolk, lemon zest, salt, and pepper in a bowl. Divide mixture into forty ½-tsp. balls. Stuff 1 meat mixture ball into each olive; press olive around filling to seal.
  2. Heat 2″ oil in a