California black ripe olives are stuffed with sweet Italian sausage, rolled in gluten free bread crumbs and then fried to crispy perfection. Dip them in an easy-to-make garlic thyme aioli for a delicious snack or appetizer.
When I was growing up, olives were one of those foods that I wasn’t so fond of. However, as an adult, I’ve found out that they actually aren’t as bad as I thought they were. They’re actually really good! In my family, olives have always been more of the snack and appetizer scene than part of a meal. They make an appearance in my easy Italian salad and they’re a key element in my seven layer taco dip and they’re also the star of the show for these sausage stuffed fried olives. Sausage stuffed fried olives sound like a fancy, frilly appetizer but they’re actually not difficult at all. The key is rolling the sausage into little logs that fit in the olives BUT freeze the sausage logs before stuffing them in. It makes it SO much easier and doesn’t make a mess or destroy the gorgeous olives. Olives are an essential part of the Mediterranean diet and contain monounsaturated fat – which is the good fat! California ripe olives are packed at their peak and are full of vitamin E, iron, vitamin A, and fiber. You can find more about the health benefits of olives here. I used extra large California black ripe olives for this recipe and they worked perfectly. They have just enough ‘olive’ flavor without overpowering the taste of the sausage. You guys, even my kids ate these up! I know, kids eat olives? When they’re sausage stuffed fried olives they do! Actually, these are so good, I’m sure you’d be able to convert anybody who says they’re not a fan of olives. They just haven’t tried the right recipe yet ? Also, be sure to check out the California Ripe Olives Midsummer Mediterranean Giveaway. One winner will receive a great prize package so you can enjoy your own Mediterranean feast at home! Click on over to enter the giveaway here. I served these fried olives with a quick and easy garlic thyme aioli. It’s not a true aioli because the base is mayonnaise instead of making it from scratch with a raw egg yolk. I’m ok with quick shortcuts if you’re ok with quick shortcuts. Just mix in a bit of lemon juice, garlic, thyme and salt & pepper to taste and you’ve got yourself the easiest, tastiest little dipping sauce for your olives. These would also taste really great with some marinara if you’re not into aioli. Enjoy!
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For the Olives
- 1 can extra large California black olives (about 32)
- 1 link Italian sweet sausage
- 2 eggs
- 1 Tbsp water
- 1/2 C gluten free all purpose flour
- 1/2 C gluten free breadcrumbs
- canola oil for frying
For the Garlic Thyme Aioli
- 1/4 C mayonnaise
- 2 tsp fresh lemon juice
- 1 clove garlic, minced
- 2 tsp fresh thyme
- Remove the olives from the can, drain, rinse and set aside.
- Remove the sausage from the casing and form little pieces of the sausage into small logs to fit into the olives (think pill size). Make as many logs as you have olives. Place the sausage logs on a plate lined with wax paper or plastic wrap and freeze for about 10 minutes. This will make it easier to stuff the sausage into the olives.
- While the sausage is freezing, prepare your breading station and make the aioli. Add the flour to a plate and season with salt and pepper. Add the eggs and water to a small bowl and whisk together. Add the breadcrumbs to a separate plate and set aside until ready for breading.
- To make the aioli, mix together the mayonnaise, garlic, lemon and thyme. Taste the aioli and season with salt, pepper and more lemon juice as necessary. Set aside until ready to serve.
- When the sausage is frozen/firm, remove from the freezer and carefully stuff the olives with the sausage.
- Add the canola oil to a frying pan with high sides and add enough oil so there is about an inch of oil covering the bottom. Heat over medium heat until it reaches 375 degrees.*
- Once the olives are stuffed, roll them in the flour then dip them in the egg wash and throughly cover them with the egg. Then coat them in the bread crumbs and repeat until all the olives are breaded.
- When the oil is hot, fry the olives in batches, about 1 1/2 - 2 minutes per side or until each side is a deep golden brown and cooked through.
- Remove the olives from the oil and drain on a paper towel lined plate. Serve warm or room temperature with the garlic thyme aioli.
* Drop a small piece of bread crumb into the oil - if it starts to sizzle the oil is hot enough.
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More California Olive Recipes:
Feta Cheese-Covered Olives from Diethood
Italian Polenta Pizza from Strength & Sunshine
Grilled Zucchini with Quick Tomato-Olive Sauce and Feta Cheese from An Edible Mosaic
One Skillet Mediteranian Chicken from Tastes of Lizzy T
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