GreeceStuffed Olives with Mixed Ground Meat
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Delicious bite-sized Mediterranean treats, perfect for enjoying with a glass of ouzo.
Ingredients
- 1 kg ground meat (500 g beef and 500 g pork)
- 1.5 kg large green olives
- 3 eggs
- 100 g Parmesan cheese, grated
- 4 tablespoons extra virgin olive oil
- ½ glass dry white wine
- 1 onion
- 1 carrot
- 4 celery stalks (or celery leaves, finely chopped)
- Salt
- Black pepper
- Nutmeg
For frying
- 2 eggs, beaten
- All-purpose flour
- Breadcrumbs
- Corn oil (or other vegetable oil for frying)
Preparation
- 1
Heat the olive oil in a large pan over high heat and brown the ground meat.
- 2
Finely chop (or blend) the onion, carrot, and celery, then add them to the meat.
- 3
Reduce the heat and pour in the white wine. Cook until the wine has completely evaporated.
- 4
Remove the pan from the heat. Add the eggs, grated Parmesan, salt, pepper, and a pinch of nutmeg. Mix thoroughly until the filling is well combined.
- 5
Carefully remove the pits from the olives, keeping them as intact as possible, and stuff each olive with the meat mixture.
- 6
Coat the stuffed olives first in flour, then dip them into the beaten eggs, and finally coat them with breadcrumbs.
- 7
Fry them in plenty of hot corn oil until they are golden brown and crispy.
- 8
Drain on paper towels and serve hot.
Serving suggestion — These crispy stuffed olives are best enjoyed fresh from the fryer, accompanied by a well-chilled glass of ouzo for an authentic Mediterranean appetizer.
One World • One Kitchen • One Family