South of Rome Fried and Stuffed Olives

Breaded large green olives are stuffed with a spicy blend of Italian sausage mixture. Served as an appetizer while still warm. You will be asked to make it again and again.


8 people


30 very large green olives For frying: Dried Italian Bread Oil 2 eggs beaten with 2 teaspoon. of water ⅓ cup flour in bowl For the olive stuffing: salt pepper 1 link of hot Italian sausage 1 link of mild Italian sausage 1 teaspoon thyme 2 chopped garlic cloves 2 teaspoon. paprika 2 Tbsp. parmigiano reggiano

Nutritional information

No nutrition information available


The olives I get at my store have pimento filling. So I remove this. Dry them thoroughly, wrap in paper towel and set aside in refrigerator. Using your cuisinart food processor, process the dried bread with the blade to get bread crumbs. Set this aside for frying. Then using the same blade or the sausage attachment of your cuisinart mixer, grind the meat, and then mix it together in your stand mixer with all the dry ingredients. Stuff the olives using the back end of a chopstick or similar item. smooth off any stuffing. Heat at least 2 inches of oil in a pan to 350. Dip the olives first in the flour then into the egg mixture which must cover entirely, then into the bread crumbs, then carefully place the olives into the hot oil until they turn a nice brown color. (You cannot do them all at once.) Remove and plate them for eating.