Stuffed Olives

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Recipe summary

These stuffed olives by Diana Petrini are the perfect pre-party treat made with delicious spices and veal, it's a crowd pleaser!

For more information visit Recipe to Riches!

Preparation time:
Cooking time: 5 minutes
Yield: 24

Ingredients

24 pitted queen green olives
2 teaspoons olive oil
10 ounces veal cutlets (about 8 medium slices)
3 tablespoons ground flax seed
1/2 teaspoon ground nutmeg
Freshly ground black pepper to taste
3 eggs
1/2 cup whole wheat flour
1 cup matzo meal
2 cups vegetable oil

Directions

Rinse olives. Carefully cut down one side of each olive to open it up for stuffing. Set aside.
In large frying pan, heat 1 tsp (5 mL) of the olive oil over medium-high heat; cook half the veal cutlets for 1 to 2 minutes per side. Remove from pan. Repeat with remaining olive oil and veal cutlets.
When veal has cooled, quarter each slice. Place in food processor. Process for 30 seconds or until a fine minced consistency. Place in bowl. Stir in flax seed and nutmeg; add pepper to taste. Stir in one egg. Form into 24 grape-sized balls. Place one ball into each split green olive, folding olive around veal mixture and pressing together on all sides to create veal-stuffed olives.
In separate shallow dishes, place flour, remaining two eggs, and matzo meal. Gently whisk the eggs. Coat olives by dredging first in flour, then egg, then matzo meal.
In medium saucepan, heat vegetable oil over medium-high heat. When hot, add 12 of the olives; fry for 4 to 5 minutes, turning over halfway, or until golden brown and crispy. Drain on paper towel-lined plate. Repeat with remaining olives. Cool for 1 or 2 minutes before serving.