Cheese-Stuffed Fried Castelvetrano Olives

There are certain recipes that quietly steal the show—and these are one of them.

I originally made these cheese-stuffed fried olives as a simple appetizer, something to set out while finishing dinner. But the moment they hit the table, they were gone just as quickly. Golden, crisp, briny, and creamy all at once… they’re the kind of bite that feels a little indulgent, a little nostalgic, and completely irresistible.

After sharing them, I had so many of you reach out asking for the recipe—so here it is.

Cheese-Stuffed Fried Olives

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients

• 19 oz (1 jar) Castelvetrano olives, drained

• 8 oz goat cheese, room temperature (or cheese of your choice)

• 1 cup seasoned panko breadcrumbs

• 2 tbsp grated Parmesan cheese

• ½ cup all-purpose flour

• 1 egg

• 2 tbsp whole milk

• Vegetable oil, for frying

  
  

Directions

Set up three bowls:

1. One with flour

2. One with the egg whisked with milk

3. One with panko mixed with Parmesan

Fill each olive with the goat cheese using a piping bag. (If you’re working with a firmer cheese, simply cut it into small cubes that fit inside each olive.)

Dredge the stuffed olives in flour, shaking off any excess. Dip into the egg wash, then coat evenly in the panko-Parmesan mixture.

Heat vegetable oil to 350°F.

Fry the olives for 3–4 minutes, until golden brown and crisp.

Serve warm, finished with freshly grated Parmesan if you’d like.