Rosemary & Feta Stuffed Fried Green Olives

This post brought to you by Olives from Spain.

Olives are one of my all time favorite foods.

Whether it's mixed into recipes or just to eat plain as a snack, olives provide healthy monounsaturated fats which boost energy and are shown to naturally improve cholesterol levels.

They pair well with lots of foods but one of my favorite pairings is olives and cheese.

These rosemary and feta stuffed fried olives make a great appetizer when paired with marinara sauce. They are salty and savory and perfectly poppable.

Ingredients

• 2 cans (3 oz each) of green pitted Olives from Spain, drained
• 2 oz crumbled feta*
• 1 sprig fresh rosemary*
• 1/4 cup flour
• 1/4 cup panko bread crumbs
• 2 Tbsp finely grated Parmesan cheese*
• 1 egg*
• Light olive oil or safflower oil for frying
• Marinara sauce* for dipping

*I recommend purchasing these ingredients as organic where available to avoid GMOs and pervasive pesticides.

Directions

To stuff the olives, insert one fresh rosemary needle in the cavity of each olive and stuff with feta crumbles. I find that that the feta crumbles are usually the perfect size for popping in the holes of the olives - just keep inserting and packing them in until the olive is full. Set stuffed olives aside on a plate.

To prepare the olives for frying, put the flour in a small bowl, mix the panko and Parmesan together in another bowl, and whisk the egg in a third bowl.

One or two at a time, dredge the olives in flour, then egg then the panko mixture. Repeat with all of the olives. Set aside.

To fry the olives, heat about 1.5 inches of light olive oil or safflower oil in a small sauce pan until it sizzles when a bread crumb is dropped in the oil.

Add 5-10 olives at a time to the hot oil, being sure not to crowd them.

Allow to cook for 1 minute before removing olives with chopsticks or tongs to a paper towel lined plate. Repeat until you have fried all of the olives.

Serve warm with a side of organic marinara sauce for dipping.

Olives of all colors are really delicious and versatile in a variety of dishes. Olives from Spain has a great collection of olive recipes on their site including this olivada spread recipe which uses black olives. Click on the picture to go to that recipe!

Olivada photo credit: Olives from Spain

For something more simple, use black olives as a garnish on your salad, in your tacos, on hummus or other dips and more! Is there a bad way to have olives? I don't think so!


Look for Olives from Spain in your local grocery stores. You can also follow them on social media to enter giveaways, discover new recipes and more:

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This month, Olives from Spain will head to Miami for the country’s premiere food festival. If you are lucky enough to attend the renowned South Beach Wine and Food Festival, be sure to stop by the Olives from Spain station to sample some tasty bites and connect with them there, too!

Rosemary & Feta Stuffed Fried Green Olives

Yield: 6

Author: Carissa B for Creative Green Living

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Whether it's mixed into recipes or just to eat plain as a snack, olives provide healthy monounsaturated fats which boost energy and are shown to naturally improve cholesterol levels.These rosemary and feta stuffed fried olives make a great appetizer when paired with marinara sauce. They are salty and savory and perfectly poppable.

Ingredients

• 2 cans (3 oz each) of green pitted Olives from Spain, drained
• 2 oz crumbled feta
• 1 sprig fresh rosemary
• 1/4 cup flour
• 1/4 cup panko bread crumbs
• 2 Tbsp finely grated Parmesan cheese
• 1 egg
• Light olive oil or safflower oil for frying
• Marinara sauce for dipping

Instructions

1. To stuff the olives, insert one fresh rosemary needle in the cavity of each olive and stuff with feta crumbles. Set stuffed olives aside on a plate.
2. To prepare the olives for frying, put the flour in a small bowl, mix the panko and Parmesan together in another bowl, and whisk the egg in a third bowl.
3. One or two at a time, dredge the olives in flour, then egg then the panko mixture. Repeat with all of the olives. Set aside.
4. To fry the olives, heat about 1.5 inches of light olive oil or safflower oil in a small sauce pan until it sizzles when a bread crumb is dropped in the oil.
5. Add 5-10 olives at a time to the hot oil, being sure not to crowd them.
6. Allow to cook for 1 minute before removing olives with chopsticks or tongs to a paper towel lined plate. Repeat until you have fried all of the olives.
7. Serve warm with a side of organic marinara sauce for dipping.

Nutrition Facts

Calories

132.41

Fat (grams)

8.51

Sat. Fat (grams)

2.53

Carbs (grams)

9.59

Fiber (grams)

0.78

Net carbs

8.81

Sugar (grams)

1.79

Protein (grams)

4.32

Sodium (milligrams)

262.47

Cholesterol (grams)

41.28

https://www.creativegreenliving.com/2015/02/recipe-rosemary-feta-stuffed-fried-green-olives.html

Copyright, 2015, Creative Green Living.

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About the Author:

Carissa B is a cookbook author and busy mom of two creative boys. The owner and lead writer at Creative Green Living, she has won multiple awards for her work on Creative Green Living including the "Best Green Lifestyle Blogger" award in 2019 from ShiftCon.

She is the author of the hardcover cookbook, Beautiful Smoothie Bowls, as well as the backyard chicken keeping guide: Proven Techniques for Keeping Healthy Chickens. Her recipes have been featured in Urban Farm Magazine and in several cookbooks where she was a contributing author. Follow her on Pinterest, Instagram, Twitter or join the Creative Green Living Tribe on Facebook.

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