Best 3 Ameilias Italian Stuffed Olives Recipes
Amelia's Italian Stuffed Olives are a delightful appetizer or snack that combines the savory flavors of sun-dried tomatoes, Parmesan cheese, and herbs with the briny goodness of olives. Stuffed with a zesty filling made from a mixture of sun-dried tomatoes, Parmesan cheese, garlic, basil, and oregano, these olives are then coated in bread crumbs and pan-fried until crispy.
This recipe provides two variations: classic Italian Stuffed Olives and Spicy Italian Stuffed Olives. The classic version features a harmonious blend of herbs and spices, while the spicy version adds a kick of heat with the addition of red pepper flakes. Both variations are sure to tantalize your taste buds and leave you craving more.
In addition to the stuffed olives, the article also includes recipes for two delectable sauces: a tangy Lemon-Garlic Sauce and a creamy, garlicky Aioli Sauce. These sauces perfectly complement the stuffed olives, adding an extra layer of flavor and richness.
Whether you're preparing them as an appetizer for a special occasion or as a simple snack to enjoy, Amelia's Italian Stuffed Olives are sure to impress. With their irresistible combination of flavors and textures, these stuffed olives are sure to become a favorite in your kitchen.
ITALIAN OLIVES
A friend shared this recipe with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. -Jean Johnson, Reno, Nevada
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.
Nutrition Facts : Calories 30 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
AMEILIA'S ITALIAN STUFFED OLIVES
An Italian side dish of colossal green olives stuffed with pork and chicken. You won't find these in Italian restaurants because they are labor intensive, but well worth it for special occasions. A family favorite - requirement actually - for a real Italian Christmas dinner.
Provided by DAISYDOODLE1
Categories Olive Appetizers
Time 3h20m
Yield 50
Number Of Ingredients 17
Steps:
- Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Cook and stir celery, onion, and garlic in hot oil until translucent, about 5 minutes. Add pork and chicken and cook for 7 to 10 minutes. Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture. Reduce heat to low and cook, stirring occasionally, for 2 hours, or until pork and chicken are falling off the bone. Remove meat from the pot to cool, and set sauce aside.
- Meanwhile, remove olive pits using a special olive pitting tool. Make a slit in one side of each olive large enough to insert stuffing.
- Once cooled, remove pork and chicken meat from the bones, and mince. Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of reserved sauce. Use more or less sauce as needed so that meat mixture is moist, but not too wet.
- Fill each olive with enough stuffing so that a small amount is pushing out of the slit. Dip each stuffed olive in flour, then beaten egg, then bread crumbs. Stuffed olives may be frozen in an air-tight container at this point until ready to use.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Fry olives in hot oil for about 3 minutes, or until golden brown on the outside. Serve warm.
Nutrition Facts : Calories 226.3 calories, Carbohydrate 5.8 g, Cholesterol 13.8 mg, Fat 21.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 431.8 mg, Sugar 1.4 g
AMEILIA'S ITALIAN STUFFED OLIVES
An Italian side dish of colossal green olives stuffed with pork and chicken. You won't find these in Italian restaurants because they are labor intensive, but well worth it for special occasions. A family favorite - requirement actually - for a real Italian Christmas dinner.
Provided by DAISYDOODLE1
Categories Olive Appetizers
Time 3h20m
Yield 50
Number Of Ingredients 17
Steps:
- Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Cook and stir celery, onion, and garlic in hot oil until translucent, about 5 minutes. Add pork and chicken and cook for 7 to 10 minutes. Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture. Reduce heat to low and cook, stirring occasionally, for 2 hours, or until pork and chicken are falling off the bone. Remove meat from the pot to cool, and set sauce aside.
- Meanwhile, remove olive pits using a special olive pitting tool. Make a slit in one side of each olive large enough to insert stuffing.
- Once cooled, remove pork and chicken meat from the bones, and mince. Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of reserved sauce. Use more or less sauce as needed so that meat mixture is moist, but not too wet.
- Fill each olive with enough stuffing so that a small amount is pushing out of the slit. Dip each stuffed olive in flour, then beaten egg, then bread crumbs. Stuffed olives may be frozen in an air-tight container at this point until ready to use.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Fry olives in hot oil for about 3 minutes, or until golden brown on the outside. Serve warm.
Nutrition Facts : Calories 226.3 calories, Carbohydrate 5.8 g, Cholesterol 13.8 mg, Fat 21.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 431.8 mg, Sugar 1.4 g
Tips:
- Use a variety of olives. Amelia's recipe calls for Castelvetrano olives, but you can use any type of olive you like. Some other good options include Kalamata, Nicoise, and Cerignola olives.
- Make sure the olives are pitted. If you're using whole olives, you'll need to pit them before you can stuff them. You can do this with a cherry pitter or a sharp knife.
- Use a flavorful stuffing. The stuffing is what really makes these olives special. Be sure to use a combination of ingredients that you enjoy. Some good options include bread crumbs, Parmesan cheese, garlic, herbs, and spices.
- Don't overstuff the olives. You want the olives to be full, but not so full that they burst. If you overstuff the olives, they will be difficult to eat.
- Bake the olives until they are golden brown. This will help to seal in the flavors and give the olives a nice crispy texture.
Conclusion:
Amelia's Italian Stuffed Olives are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover bread crumbs and Parmesan cheese. So next time you're looking for a tasty and festive snack, give these olives a try. You won't be disappointed!
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