Quick Recipe Version (TL;DR)
Quick Ingredients
- 36–40 large green olives, pitted (about 400 g / 14 oz drained)
- 1 tbsp olive oil + 1 tbsp butter
- Onion 80 g, carrot 60 g, celery 50 g (finely minced)
- Ground meats: 150 g beef, 150 g pork, 100 g chicken or veal
- Dry white wine 60 ml (1/4 cup)
- Parmigiano Reggiano 40 g (1/2 cup, finely grated)
- 1 large egg (for filling) + 2 large eggs (for breading)
- Fresh breadcrumbs 30 g (1/2 cup) + dry breadcrumbs 150 g (1 1/2 cups)
- All-purpose flour 65 g (1/2 cup)
- Nutmeg 1/4 tsp, lemon zest 1 tsp, parsley 1 tbsp, salt and black pepper
- Neutral oil for frying (1.5–2 liters)
- Lemon wedges, flaky salt
Do This
- 1. Sauté onion, carrot, and celery in olive oil and butter until soft (6–8 min). Add meats; cook until no longer pink. Deglaze with wine; reduce dry. Cool 10 min.
- 2. Pulse meat with nutmeg and lemon zest; mix in Parmigiano, parsley, 1 egg, salt, pepper. Fold in fresh breadcrumbs to a firm paste.
- 3. Drain and dry olives. Stuff generously (do not split). For spiral-cut olives, wrap the olive strip around a small ball of filling.
- 4. Dredge: flour → beaten eggs → dry breadcrumbs. For extra crunch, repeat egg → breadcrumbs. Chill 20–30 min.
- 5. Heat oil to 350°F/175°C. Fry in batches 2.5–3 minutes until deep golden, keeping oil 335–350°F/168–175°C.
- 6. Drain on a rack, sprinkle flaky salt, and serve hot with lemon wedges.
Why You’ll Love This Recipe
- Classic Italian street food: crisp outside, savory nutmeg-scented meat inside.
- Foolproof double-breading for shatteringly crunchy results.
- Bright lemon finish that cuts through richness and wakes up every bite.
- Perfect make-ahead party snack—freeze and fry straight from frozen.
Grocery List
- Produce: 1/2 onion, 1 small carrot, 1 small celery rib, 1 lemon, flat-leaf parsley, 1 garlic clove (optional)
- Dairy: Eggs, butter, Parmigiano Reggiano, milk (optional)
- Pantry: Large green olives (Ascolana or Castelvetrano), ground beef, ground pork, ground chicken or veal, olive oil, neutral frying oil, all-purpose flour, fresh breadcrumbs, dry breadcrumbs, dry white wine, nutmeg, black pepper, fine salt, flaky salt, tomato paste (optional)
Full Ingredients
For the Meat Filling
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 80 g finely minced yellow onion (about 1/2 medium)
- 60 g finely minced carrot (1 small)
- 50 g finely minced celery (1 small rib)
- 1 small garlic clove, minced (optional)
- 150 g ground beef (85% lean)
- 150 g ground pork
- 100 g ground chicken or veal
- 60 ml dry white wine (1/4 cup)
- 3/4 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp freshly grated nutmeg
- 1 tsp finely grated lemon zest
- 40 g finely grated Parmigiano Reggiano (about 1/2 cup)
- 1 tbsp finely chopped flat-leaf parsley
- 1 large egg
- 30 g fresh breadcrumbs (about 1/2 cup), to bind
- 1 tsp tomato paste (optional, subtle color and depth)
For Breading and Frying
- 36–40 large green olives, preferably Ascolana Tenera or Castelvetrano, pitted (about 400 g / 14 oz drained)
- 65 g all-purpose flour (1/2 cup)
- 2 large eggs, beaten (add 1 tbsp milk if desired)
- 150 g fine dry breadcrumbs (about 1 1/2 cups)
- Neutral high-heat oil for frying (peanut, sunflower, or canola), 1.5–2 liters
To Serve
- Lemon wedges
- Flaky sea salt
- Extra chopped parsley (optional)
Step-by-Step Instructions
Step 1: Prep the olives and aromatics
Drain the olives very well and pat completely dry—dry olives crisp better. Finely mince the onion, carrot, and celery so they melt into the filling. If you are starting with unpitted olives, make a spiral cut from top to bottom to remove the pit in a long strip; you will wrap this strip around the filling later. If using pitted olives, leave them whole.
Step 2: Cook the meat mixture
In a large skillet over medium heat, warm the olive oil and butter. Add the onion, carrot, celery, and a pinch of salt; cook, stirring occasionally, until very soft and sweet but not browned, 6–8 minutes. Stir in the garlic if using; cook 30 seconds. Add the beef, pork, and chicken/veal; season with 1/2 tsp salt and the pepper. Cook, breaking up the meat, until no longer pink and most moisture has evaporated, 6–8 minutes. Stir in the tomato paste (if using), then pour in the white wine and simmer until the pan is nearly dry, about 2 minutes. Transfer to a tray or shallow bowl and let cool until just warm, 10–15 minutes.
Step 3: Finish the filling
Place the cooled meat mixture in a food processor with nutmeg and lemon zest; pulse to a finely chopped, cohesive texture—do not puree completely. Transfer to a bowl, mix in the Parmigiano, parsley, and 1 egg. Fold in the fresh breadcrumbs to make a firm but spoonable paste. To check seasoning, cook a teaspoon of filling in a small skillet and taste; adjust salt, pepper, or nutmeg as needed.
Step 4: Stuff the olives
For pitted olives: use a small piping bag or a 1/2 teaspoon to press filling into each olive until nicely plump, wiping off any excess. For spiral-cut olives: form a small olive-size ball of filling and wrap the olive strip around it, re-creating an olive shape. Set stuffed olives on a parchment-lined tray.
Step 5: Bread the olives (single or double coat)
Set up three shallow bowls: flour; beaten eggs (with 1 tbsp milk if desired); and dry breadcrumbs. Working in batches, roll olives in flour (shake off excess), dip in egg, then coat in breadcrumbs. For extra crunch and better sealing, repeat egg and breadcrumbs for a double coat. Chill the breaded olives uncovered for 20–30 minutes to set the crust.
Step 6: Fry until deep golden
Pour oil into a deep pot to a depth of 5–7 cm (2–3 inches). Heat to 350°F/175°C. Fry the olives in small batches, 2.5–3 minutes, turning occasionally, until deeply golden and crisp. Maintain oil between 335–350°F (168–175°C). Transfer to a wire rack set over a sheet pan or to paper towels. Immediately sprinkle with a pinch of flaky salt.
Step 7: Serve with lemon
Pile the hot olives onto a warm platter. Shower with a little chopped parsley and serve right away with lemon wedges for squeezing—the bright acidity makes the savory filling sing.
Pro Tips
- Choose firm, mild green olives like Ascolana Tenera or Castelvetrano—soft or briny olives can split or taste overly salty.
- Cool the cooked meat fully to warm room temperature before adding egg and cheese; this keeps the filling from becoming greasy or separating.
- Double-coating (egg → breadcrumbs twice) dramatically improves crunch and prevents blowouts when frying.
- Keep oil temperature steady; too cool equals greasy olives, too hot and the crust browns before the center warms.
- Use a wire rack to drain; paper towels can steam the crust and soften it.
Variations
- Classic Ascolana mix: Use equal parts veal, pork, and beef (about 130 g each) and omit garlic and tomato paste for a purist approach.
- Herby-spicy: Add 1 tsp finely chopped rosemary and a pinch of red pepper flakes to the filling for a gentle kick.
- Air fryer: Mist breaded olives lightly with oil and air-fry at 375°F/190°C for 10–12 minutes, shaking halfway, until golden.
Storage & Make-Ahead
Assemble and bread up to 24 hours ahead; keep covered and refrigerated. For longer storage, freeze breaded, uncooked olives on a tray until solid, then transfer to a freezer bag for up to 1 month. Fry from frozen at 350°F/175°C for 4–5 minutes. Leftover fried olives keep 2–3 days in the refrigerator; re-crisp on a wire rack at 375°F/190°C for 8–10 minutes. Always serve hot with fresh lemon.
Nutrition (per serving)
Approximate for 6 olives: 560 calories; 34 g fat; 36 g carbohydrates; 23 g protein; 2 g fiber; 1240 mg sodium. Values will vary based on olive size and oil absorption.
