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Dec 2, 2004 02:26 PM

Fried Olives

  • m

I've eaten deep-fried olives in a couple of San Francisco restaurants. They were delicious--anchovy-stuffed olives with a very, very light coating of something. I can't duplicate these at home. I've tried coating the olives with flour, dipping them in beaten egg and then coating with flour, thinning the beaten egg with water, and other variations. The coating is invariably too thick and lumpy. Help, please.

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  1. I've done the flour, then egg, then panko with some success. It works well with snails too!

    1 Reply
    1. re: Candy

      Try encasing stuffed olives in a thin layer of your favorite Italian sausage meat before dipping them in light egg and panko. Then deep fry. Delicious!

    2. Possibly a tempura batter? And I know that a lot of restaurants use plain old pancake batter thinned out...that might work as well, as long as it isn't too sweet.

      1. Here's the Spanish way (or at least one of the Spanish ways...):

        For 20 olives:

        20 stuffed olives
        6 Tsp of fine bread crumbs
        2 eggs
        1 garlic clove
        1 tsp grated hard cheese (like Parmesan)
        salt and pepper to taste

        Mix the breadcrumbs, eggs, cheese, salt, pepper and garlic (I smash it up in a mortar and pestle or chop it very finely). You should get a light paste/batter. If it is too thick, add more egg until it is the right consistency.

        Dip each olive into the batter, making sure to coat it all the way around. I use a toothpick to do this. Fry them in oil until golden brown, drain on a paper towel.

        Serve on a bed of arugola with alioli for dipping (garlic mayonnaise).

        1 Reply
        1. re: butterfly

          Oops, that should have been one TABLESPOON of grated hard cheese.

        2. My mom does it flour, egg, and breadcrumbs.

          3 Replies
          1. re: AlexCasa
            Linda from Boston

            My mother's family came from a region in Italy famous for their very large stuffed fried olives--Le Marche. We make them every Christmas. The olives (must be large and are very hard to find) are stuffed with the same mixture you use to make meatballs. Then fried using a batter of the flour, egg and breadcrumbs. They are salty and delicious.

            1. re: Linda from Boston


              My parents are from the same region, and my brother and I pester her to make them ALL the time. Can't get enough. When we go to Italy, all my aunts and uncles know we love them, so they make them when we visit.

              1. re: Linda from Boston

                This sounds great--I might give it a try. Exactly how big are these olives, optimally? I have a mental image of lime-size giants, lol.

            2. I love anchovy stuffed olives. I've bought them at The Spanish Table in Berkeley, but anyone know of a place in SF to get them??

              1 Reply
              1. re: meta

                I don't know particularly about SF BUT Goya makes anchovy stuffed olives. They sell for around $1.50 a can here in NY. I would bet that you can find them in SF.