Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Sausage-Stuffed Olives

Amuse-Bouche from Issue 4 – Fall / Winter 2014 – Cocoon

As the age-old expression goes, extending an olive branch is a means of calling a truce or asking for reconciliation. We suggest, instead of the proverbial branch, extending one of these bread-crumbed, sausage-crammed, fried olives—the crispy little pleasure bombs make for a far more effective peace offering.

makes 24 bites

  • 24 jumbo pitted green olives
  • 1 link hot Italian sausage, casing removed
  • 1 Tbsp olive oil
  • ½ cup all-purpose flour
  • 2 large eggs
  • ½ cup dry bread crumbs
  • about 2 to 3 cups vegetable oil for frying

  • 1

    If your olives are pimento stuffed, save the pimentos for another day. Soak olives in cold water 5 minutes. Drain and soak again then pat them dry. Using a chopstick, stuff each with sausage. Toss with olive oil.

  • 2

    Put flour, eggs, and crumbs in 3 separate shallow bowls. Season crumbs with black pepper. Dredge each olive first in flour, then in egg letting the excess drip off. Lastly dredge in crumbs, transferring olives to a plate. Keep chilled until ready to fry.

  • 3

    Heat 1½-inches of oil in a medium saucepan to 350°F. Fry olives in batches until sausage is cooked through, about 3 minutes. Drain on paper towels. Serve warm or at room temperature.