Twisted Olives Recipe

Prepare chorizo filling

Cook the housemade chorizo in a nonstick skillet over medium heat, breaking it up with a spatula, until fully cooked and most fat is rendered, about 6–8 minutes. Drain off and reserve 1–2 tablespoons of the rendered fat; transfer cooked chorizo to a bowl and let cool to room temperature.

Combine filling

To the cooled chorizo, add 60 g grated Parmigiano-Reggiano, minced garlic, chopped parsley, 1 tsp freshly ground black pepper, and 1/4 tsp salt. Mix thoroughly until combined and slightly sticky. Taste and adjust seasoning as needed.

Stuff olives

Using a small teaspoon or a piping bag fitted with a medium plain tip, fill each pitted olive with about 1 teaspoon of the chorizo-Parmesan mixture, pressing gently so the filling is compact and slightly domed. Place stuffed olives on a tray and refrigerate for 20–30 minutes to firm up the filling (this helps breading adhere).

Set up breading station

Arrange three shallow bowls: one with 1/2 cup all-purpose flour seasoned lightly with a pinch of salt; one with the 2 beaten eggs; and one with 1.5 cups panko breadcrumbs mixed with 1/4 cup finely grated Parmesan, 1 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Fluff the panko with a fork so it’s light and crumbly.

Bread the olives (double coating for best hold)

Remove the chilled stuffed olives. One at a time: dredge an olive in flour, shaking off excess; dip into beaten egg, letting excess drip off; press into the panko mixture to coat evenly. For a thicker, extra-crispy crust (recommended), return coated olive to the egg briefly and re-coat with panko. Place finished olives on a tray and refrigerate for 10 minutes to set the breading.

While olives chill, make the garlic aioli: in a small bowl whisk together 1/2 cup mayonnaise, 1 clove grated garlic, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp smoked paprika (optional), 1/8 tsp salt, and 1/8 tsp pepper until smooth. Adjust acidity or seasoning to taste. Refrigerate until serving.

Heat oil

Pour about 1–1.5 cm (roughly 1/2 inch) of neutral oil into a heavy skillet (or heat 500 ml in a deep pot for deep frying). Heat oil over medium heat to 175°C (350°F). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown in about 30 seconds.

Fry olives

Working in batches to avoid crowding, gently lower breaded olives into the hot oil using a slotted spoon or spider. Fry 5–7 olives at a time for about 2–3 minutes, turning as needed, until evenly golden brown and crisp. Internal filling should be hot. Use a spider or slotted spoon to transfer fried olives to a paper towel-lined tray to drain briefly.

Serve

Transfer olives to a serving plate, sprinkle with the reserved 1 tablespoon finely chopped parsley and a light dusting of grated Parmigiano-Reggiano if desired. Serve hot with garlic aioli and lemon wedges on the side.