Deep-Fried Stuffed Olives with Chorizo and Feta Dip Recipe

Introduction

Deep-fried stuffed olives are a crispy, flavorful snack perfect for entertaining or a tasty treat. Filled with savory chorizo and creamy feta, these golden bites pair beautifully with a tangy garlic dip.

Ingredients

• 300g large pitted olives
• Chorizo, sliced into tiny rectangles (half the size of the olive hole), enough pieces for each olive
• Feta, sliced into tiny rectangles (half the size of the olive hole), enough pieces for each olive
• 100g plain flour
• 2 eggs, whisked
• 150g breadcrumbs
• Vegetable oil for frying
• 100g sour cream
• 2 tbsp mayonnaise
• 1 garlic clove, minced
• Handful of chives, finely chopped
• 1/2 tsp black pepper

Instructions

1. Step 1: Prepare the chorizo and feta by slicing them into tiny rectangles about half the size of the olive holes.
2. Step 2: Pinch one piece of chorizo and one piece of feta together, then stuff this mixture into each olive. Set the stuffed olives aside.
3. Step 3: Arrange three bowls: one with plain flour, one with whisked eggs, and one with breadcrumbs.
4. Step 4: Coat each stuffed olive first in flour, then dip in the egg, and finally coat with breadcrumbs. Repeat until all olives are coated.
5. Step 5: Heat a generous amount of vegetable oil in a frying pan over medium heat, enough to cover half the olives.
6. Step 6: Test the oil by dropping in one olive—if it sizzles, the oil is ready. Fry the olives for 3–4 minutes on each side until golden brown.
7. Step 7: Remove the olives from the oil and drain on kitchen towel to absorb excess oil.
8. Step 8: Meanwhile, mix sour cream, mayonnaise, minced garlic, chopped chives, and black pepper in a small bowl to make the dip.
9. Step 9: Allow the olives to cool slightly, then serve with the garlic chive dip and enjoy!

Tips & Variations

• Use smoked paprika in the breadcrumb mix for an extra smoky flavor.
• Substitute chorizo with spicy salami or cooked sausage for a different filling.
• For a lighter version, bake the olives instead of deep-frying until crispy.

Storage

Store leftover fried olives in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 180°C (350°F) for 5–7 minutes to maintain crispiness. The dip can be kept refrigerated for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use green olives instead of black olives?

Yes, large pitted green olives work well and offer a slightly different flavor, but make sure they are large enough to hold the stuffing.

What if I don’t have chorizo or feta?

You can substitute chorizo with any cooked cured meat and use cream cheese or goat cheese instead of feta for a different taste and texture.

Deep-Fried Stuffed Olives with Chorizo and Feta Dip Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

These deep-fried stuffed olives combine savory chorizo and creamy feta inside large pitted olives, coated in a crispy breadcrumb crust. Served with a tangy garlic chive sour cream and mayonnaise dip, they make a perfect appetizer or party snack bursting with bold flavors and delightful textures.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Approximately 30 stuffed olives 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

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Olives and Filling

• 300g large pitted olives
• Chorizo, sliced into tiny rectangles (half the size of the pitted olive hole), as many pieces as olives
• Feta, sliced into tiny rectangles (half the size of the pitted olive hole), as many pieces as olives

Breading

• 100g plain flour
• 2 eggs, whisked
• 150g breadcrumbs
• Vegetable oil for frying (enough for a few centimetres depth in pan)

Dip

• 100g sour cream
• 2 tbsp mayonnaise
• 1 garlic clove, minced
• Handful of chives, finely chopped
• 1/2 tsp black pepper

Instructions

1. Prepare filling: Chop the chorizo and feta into tiny rectangles approximately half the size of the olive holes. You need one piece of each per olive.
2. Stuff olives: Pinch together one piece of chorizo and one of feta and stuff them into each pitted olive. Set the stuffed olives aside.
3. Set up breading stations: Arrange three separate bowls for coating: one with plain flour, one with whisked eggs, and one with breadcrumbs.
4. Bread the olives: Coat each stuffed olive first in flour, then dip into the egg wash, and finally roll in breadcrumbs until fully coated. Repeat for all olives.
5. Heat oil: Place a frying pan on medium heat and pour in vegetable oil deep enough to half cover the olives. Heat until hot enough that a test olive sizzles on contact.
6. Fry olives: Carefully add the breaded olives to the hot oil. Fry for 3-4 minutes on each side, or until golden and crispy.
7. Drain excess oil: Remove the fried olives and place them on kitchen paper towels to soak up excess oil.
8. Prepare dip: In a small serving bowl, combine sour cream, mayonnaise, minced garlic, chopped chives, and black pepper. Mix well.
9. Serve: Allow the olives to cool slightly, then serve them alongside the prepared dip and enjoy immediately.

Notes

• Ensure the oil is at medium heat to avoid burning the breadcrumbs before the olives are cooked through.
• Adjust the level of chorizo and feta inside olives to your preference for balance of flavors.
• You can substitute plain breadcrumbs with panko for an even crispier texture.
• The dip can be prepared ahead and refrigerated for up to a day.
• Use a slotted spoon to remove olives from oil to drain better and avoid sogginess.

Keywords: deep fried olives, stuffed olives, chorizo appetizer, feta olives, party snacks, Mediterranean appetizers