CHORIZO STUFFED OLIVES

This dish adds a unique flare to a simple formula. By blending Gordal Olives with Sobrasada, a spreadable chorizo, the ultimate Mediterranean experience can had in a matter of minutes.

INGREDIENTS

  • 12 Queen olives, pitted
  • 4 ounces Sobrasada (spreadable chorizo)
  • 1 cup flour
  • 3 eggs
  • 1 cup panko bread crumbs
  • 2 – 3 cups olive oil for frying

STEP BY STEP INSTRUCTIONS

Step 1

Fill a piping bag fit with a medium size tip with Sobrasada and pipe the mixture into each olive, being careful not to overfill the olive.

Step 2

Dredge the olives lightly in flour. Pour the other two beaten eggs into a shallow bowl. Place the stuffed olives — a few at a time — into the bowl and spoon the egg over them.

Step 3

Remove olives from the egg, roll them in the breadcrumbs, and then repeat the process. The breading should be thick. Set aside, and bread the remaining olives.

Step 4

Pour the olive oil into a medium-sized frying pan and heat to 350 degrees. Fry the olives until the breading is golden brown. Remove with a slotted spoon and drain on a paper towel. Serve the olives while warm.

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