Fried Green Olives Recipe
with pork sausage chopped chicken livers & lemon
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Ingredients
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Filling
Olives & Coating
Frying & Garnish
Method
Filling
- 1
Prepare the livers
Trim membranes and any connective tissue from the chicken livers, then pat dry with paper towels. Cut larger livers in half so pieces are uniform.
- 2
Cook sausage
Warm a 10-inch skillet over medium heat; add 1 tablespoon olive oil. Add the pork sausage meat, breaking it up with a wooden spoon. Cook until browned and no pink remains, about 6–8 minutes. Transfer cooked sausage to a bowl and set aside to cool slightly.
- 3
Sauté aromatics & livers
Add the remaining 1 tablespoon olive oil to the skillet and raise heat to medium-high. Add the minced shallot and cook 1–2 minutes until softened. Add the minced garlic and cook 30 seconds. Add the chopped chicken livers and cook, stirring, until they are browned on the outside but still slightly pink inside, about 3–4 minutes total (they will finish cooking with the sausage).
- 4
Combine filling
Return the cooked sausage to the skillet with the livers and reduce heat to low. Add lemon zest, lemon juice, chopped parsley, thyme, 2 teaspoons salt and 1/2 teaspoon black pepper. Stir to combine and cook 1 minute to meld flavors. Remove from heat and allow mixture to cool 8–10 minutes (warm but not hot).
- 5
Chop or pulse to texture
For a finely chopped forcemeat-like filling: transfer the cooled mixture to a food processor and pulse in 6–8 short bursts until it holds together but still has some texture. Alternatively, finely chop by hand until combined. Taste and adjust seasoning, adding up to 1 teaspoon more salt if needed.
Olives & Coating
- 6
Prepare olives
Pat the pitted olives dry with paper towels. If pits remain, remove them carefully. Using a small spoon, piping tip, or your fingers, stuff each olive with about 1 teaspoon of the cooled sausage-liver mixture. Be careful not to overstuff — the filling should be compact but allow the olive to close around it.
- 7
Set up dredging station
Place the flour in a shallow bowl and season with 1/2 teaspoon of the salt and a pinch of pepper. In a second bowl, whisk together the eggs and milk until homogeneous. Place the breadcrumbs in a third bowl.
- 8
Coat olives
Working in batches of 6–8, dredge each stuffed olive in the seasoned flour, shaking off excess. Dip into the egg wash, allowing excess to drip back into the bowl, then roll in breadcrumbs pressing gently so the crumbs adhere. For a thicker, crunchier crust, repeat the egg wash and breadcrumb step for a double coat. Place coated olives on a wire rack set over a baking sheet while you finish the rest.
- 9
Chill briefly
Chill the breaded olives in the refrigerator for 15–20 minutes; this helps the coating set and prevents it from falling off during frying.
Frying & Finish
- 10
Heat oil
Pour enough neutral oil into a medium heavy-bottomed saucepan or a small deep-fryer so that olives will be fully submerged (about 3–4 inches). Heat oil to 350°F (175°C). If you don't have a thermometer, test with one bread crumb — it should sizzle briskly and brown in about 45–60 seconds.
- 11
Fry olives
Working in small batches (4–6 olives at a time to avoid crowding), carefully lower breaded olives into the hot oil using a slotted spoon or spider. Fry until golden brown and crisp, about 2–3 minutes, turning as needed for even color. The filling will be hot — the livers should be cooked through and sausage warmed. Use the thermometer or touch; interior should reach at least 165°F (74°C) when measured in the thickest part of the filling.
- 12
Drain
Remove fried olives with a slotted spoon and transfer to a paper towel-lined plate or a wire rack. Sprinkle lightly with the remaining 1/2 teaspoon sea salt and 1/2 teaspoon black pepper while still hot.
- 13
Serve
Arrange fried green olives on a serving platter. Garnish with microgreens or chopped parsley and lemon wedges. Serve immediately while hot and crisp. Squeeze a little lemon juice over each olive at the table if desired.
- 14
Make-ahead & Reheat
You can bread the olives up to a few hours ahead and keep them refrigerated. Reheat in a 375°F (190°C) oven for 6–8 minutes or re-fry briefly at 350°F (175°C) for 60–90 seconds until crisp.