Prep 20 mins
Cook 5 mins
A great meze to have on hand to nibble at while sipping ouzo or wine.
- 1⁄2 lb green pitted olives or 1⁄2 lb green olives, with pits
- 1 red onion, peeled and minced
- 1 clove garlic, peeled and minced
- 2 slices good-quality ham, minced (optional)
- 4 tablespoons finely chopped fresh flat-leaf parsley
- 1 pinch cayenne
- 2 tablespoons extra virgin olive oil
For the coating
- 1⁄2 cup all-purpose flour
- 1 large egg, lightly beaten
- 1⁄2 cup finely ground breadcrumbs
- olive oil (for frying)
- If using unpitted olives, pit them with an olive pitter (or cherry pitter) to keep them intact.
- 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.
- Remove to a bowl.
- 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.
- Spread the flour onto one plate and the breadcrumbs onto another.
- Heat about half an inch of olive oil in a large, heavy skillet over medium heat.
- Roll the olives in the flour, then in the egg, and finally into the breadcrumbs.
- Fry until the breadcrumbs have turned golden.
- Remove, place on paper towels to drain momentarily and serve.
I have made something close to this but using slightly different ingredients, this was wonderful! thanks Evelyn!...Kitten:)
Oh my stares!! Evelyn this has to be the best recipe I made off Zaar this year. I followed the recipe to T except I left out the ham. When I served theese little gems to DH he said delicious then he asked "how did you the chicken like this"Lol. Hats off to you Evelyn for this unique recipe, It will be served many many times in this household from now on, it complements arabic mezze dishes very well.
This is a great treat to have with a glas of wine. It is eays to make and can be prepared in advanced. Just make this dish, but fry them prior to serving. I loved them warm and cold.