Sausage-Stuffed Fried Olives

Buttery, mild Castelvetrano olives add just enough salt and tang to these fried sausage snacks that pair beautifully with a crisp martini or chilled glass of wine. Use a high quality Italian sausage for the best texture and flavor.

Sausage-Stuffed Fried Olives Recipe
Photo: Victor Protasio
Active Time:
50 mins
Total Time:
55 mins
1 1o


  • 1 1/2 pounds mild Italian pork sausage (about 6 links), casings removed

  • 2 ounces pecorino Romano cheese, grated (about 2/3 cup), plus more for garnish

  • 1 1/4 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for garnish

  • 5 large eggs, beaten, divided

  • Pinch of crushed red pepper (optional)

  • 1/2 cup whole milk

  • 2 cups dry breadcrumbs, divided

  • 8 ounces pitted Castelvetrano olives (about 3 cups), drained and rinsed

  • 1 cup all-purpose flour (about 4 1/4 ounces)

  • Canola oil, for frying


  1. Stir together sausage, cheeses, 1 egg (about 2 tablespoons beaten egg), and, if desired, crushed red pepper in a large bowl until well combined.

  2. Stir together milk and 1/2 cup breadcrumbs in a medium bowl. Let stand until breadcrumbs absorb milk, about 5 minutes. Add breadcrumb mixture to sausage mixture, and stir well to combine.

  3. Cut a lengthwise slit down the side of each olive. Take a small pinch (about 1/2 teaspoon) sausage mixture, and stuff inside each olive. Press about 11/2 tablespoons sausage mixture all around outside of each olive, rolling to completely enclose olive and forming a round shape.

  4. Working in batches, roll olives in flour, dip in remaining beaten eggs, and roll in remaining 1 1/2 cups breadcrumbs.

  5. Pour oil to a depth of 4 inches in a large Dutch oven; heat over medium-high until a deep-fry thermometer reads 350°F. Working in batches, fry until breaded olives begin to float and are golden brown, about 4 minutes per batch. Remove from oil with a slotted spoon, and drain briefly on a baking sheet lined with paper towels. Sprinkle with pecorino and Parmigiano, and serve hot.

Make Ahead

Stuffed olives can be prepared through step 3 and refrigerated overnight. Let come to room temperature before frying.

Suggested Pairing

Bright, juicy Barbera d’Asti.

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