Total Time
25mins
Prep 20 mins
Cook 5 mins

A great meze to have on hand to nibble at while sipping ouzo or wine.

Ingredients Nutrition

Directions

  1. If using unpitted olives, pit them with an olive pitter (or cherry pitter) to keep them intact.
  2. Place the onion, garlic, ham, parsley, olive oil and cayenne in a food processor and pulse on and off until everything is pureed and very creamy and smooth.
  3. Remove to a bowl.
  4. Using a pastry bag outfitted with a nozzle small enough to fit into the cavity opening of the olive, stuff each olive with the filling.
  5. Spread the flour onto one plate and the breadcrumbs onto another.
  6. Heat about half an inch of olive oil in a large, heavy skillet over medium heat.
  7. Roll the olives in the flour, then in the egg, and finally into the breadcrumbs.
  8. Fry until the breadcrumbs have turned golden.
  9. Remove, place on paper towels to drain momentarily and serve.
Most Helpful

5 5

I have made something close to this but using slightly different ingredients, this was wonderful! thanks Evelyn!...Kitten:)

Sorry we didn't care for these at all. It was fun trying a really different way to eat olives.

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