Fried Blue Cheese Olives Recipe

Prepare olives

If using olives with pits, carefully pit them with an olive pitter or slice one side open and remove the pit, keeping the olive as intact as possible. Pat olives dry with paper towels and place on a tray.

Make filling

In a small bowl, combine crumbled blue cheese, optional cream cheese (if you want a milder, creamier filling), lemon zest and 1 tsp freshly ground black pepper. Mix until smooth but still slightly textured. Taste and adjust pepper or lemon zest if desired.

Stuff olives

Using a small spoon or a piping bag with a small tip, fill each olive cavity with about 1 teaspoon of the blue cheese mixture. Pack gently so the filling is level with or slightly proud of the olive opening. Place stuffed olives back on the tray and refrigerate for 10–15 minutes to firm the filling slightly (this helps prevent melting out during frying).

Set up station

Arrange three shallow bowls: one with the 3 tbs flour seasoned with a pinch of salt, one with the eggs beaten together with 2 tbs cold water, 0.25 tsp black pepper and 1/2 tsp salt, and the third with the breadcrumbs mixed with grated Parmesan if using.

Coat olives

Working in small batches, dredge each chilled stuffed olive in the seasoned flour, shaking off excess. Dip into the egg wash to fully coat, then roll in the breadcrumbs until evenly covered. For extra security, double-dip: return to the egg wash and a second layer of breadcrumbs. Place breaded olives on a parchment-lined tray and refrigerate 10 more minutes to set the coating.

Heat oil

Pour about 1 cup oil into a heavy skillet or small saucepan to create roughly 1 to 1.5 inches depth (you may need more oil depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown within about 30–45 seconds.

Fry olives

Fry olives in batches (do not overcrowd) for 1.5–2.5 minutes, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. If oil temperature drops, raise heat slightly and allow it to recover between batches.

Finish and serve

While still hot, sprinkle fried olives with coarse sea salt and chopped parsley. Serve immediately with lemon wedges for squeezing. Fried blue cheese olives are best eaten hot so the filling is creamy and slightly molten; allow to cool briefly before eating to avoid burns.