Stuffed
Fried Feta Stuffed Olives
Prep
15 minutes
Cook
15 minutes
Yield
6
Who else craves olives? Because I sure do! And I can guarantee you will be craving this fried feta stuffed olives recipe.
Who else craves olives? Because I sure do! And I can guarantee you will be craving this fried feta stuffed olives recipe.
It is SO easy to make and perfect for anything! My stuffed olives are packed with flavour and will impress anyone. Plus it makes the perfect snack or appetizer.
While You’ll Love These Stuffed Olives
Easy – Need a snack? Have a craving? What about an appetizer? This stuffed olive recipe is so easy to make and perfect for anything.
Flavourful – Olives plus feta? Could there be any better flavours in one dish?
Quick – These stuffed olives are quick to make and only have a 15-minute cooking time!
Ingredient Notes
Olives: It may be the Greek in me, but if there is one thing to know about me, it’s that I absolutely LOVE olives. And these stuffed olives only get more Greek by stuffing them with Feta.
Feta: Feta, feta, feta – you can’t go wrong with feta. Whether you like it whipped and dipped into it or use it as an ingredient in your favourite dishes like these stuffed olives – feta is one of my favourites.
How To Make These Stuffed Olives
- Slice feta cheese into smaller pieces, about 1 inch in length, to fit into the olives. Take one piece of feta cheese per olive and gently stuff the olive. Repeat until all olives are stuffed.
- Toss the olives in 3 tbsp flour and set aside.
- Next, make the batter. Whisk together the flour, cornstarch, baking powder, salt, pepper and dried oregano. Then whisk in the sparkling water until just combined and the consistency is like pancake batter.
- Add the avocado or grapeseed oil to a medium pot or high-sided pan, about 1 ½ – 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles OR drop in a pinch of batter and see it sizzle.
- While the oil is heating, place a plate lined with a paper towel aside for cooked olives.
- Drop a few olives in the batter and remove with a fork one at a time, shaking off excess batter before carefully dropping the olives into the hot oil.
- Fry for about 5 minutes, until golden brown and rotate about halfway through to ensure golden brown colour all around the olive. If you find the olives are getting too dark in colour, turn the heat down a bit.
- Garnish with fresh oregano and best enjoyed within 15-20 minutes of cooking! See notes for serving suggestions.
Expert Tips & FAQ
Serve as a delicious appetizer when entertaining alongside our Easy Greek Tzatziki Sauce.
Serve with a simple salad of chopped cucumbers, tomatoes and sliced red onion seasoned with a pinch of salt and a drizzle of olive oil.
Other Recipes You’ll Love
- Easy Marinated Olives
- Whipped Feta with Roasted Garlic, Red Pepper and Chili Olives
- Crunchy Feta, Olive and Spinach Wrap
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Fried Feta Stuffed Olives
Ingredients
- 1 225-250g jar pitted green olives about 2 cups or 36 olives
- 1/2 cup feta cheese pieces, cut into small pieces from a block of cheese (about 1 inch long pieces)
- 3 tbsp all purpose flour
- 1/2 cup all purpose flour
- 1/4 cup corn starch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp dried oregano
- 1/2 cup sparkling water plus more as needed to reach desired consistency
- Neutral oil for frying (avocado or grapeseed oil)
- Fresh oregano for garnish
Instructions
- Slice feta cheese into smaller pieces, about 1 inch in length, to fit into the olives. Take one piece of feta cheese per olive and gently stuff the olive. Repeat until all olives are stuffed.
- Toss the olives in 3 tbsp flour and set aside.
- Next, make the batter. Whisk together the flour, cornstarch, baking powder, salt, pepper and dried oregano. Then whisk in the sparkling water until just combined and the consistency is like pancake batter. Add more water as needed if too thick.
- Add the avocado or grapeseed oil to a medium pot or high-sided pan, about 1 ½ – 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles OR drop in a pinch of batter and see it sizzle.
- While the oil is heating, place a plate lined with a paper towel aside for cooked olives.
- Drop a few olives in the batter and remove with a fork one at a time, shaking off excess batter before carefully dropping the olives into the hot oil.
- Fry for about 5 minutes, until golden brown and rotate about halfway through to ensure golden brown colour all around the olive. If you find the olives are getting too dark in colour, turn the heat down a bit.
- Garnish with fresh oregano and best enjoyed within 15-20 minutes of cooking! See notes for serving suggestions.
