Hi there,

Today I am sharing with you a recipe that came to me from my daughter-in-law, Hillary and my friend, Dianne. It has been a Christmas Tradition for several years to make these fried olives from the Marche region of Italy. The original recipe, albeit very delicious, is very heavy. I am sharing with you a lightened version that is more in line with the diet and health concerns of a modern cook.

Although this recipe is somewhat time consuming, the results are delicious and well worth the effort.


  • 1/2 small onion finely chopped
  • 4 oz ground beef
  • 4 oz fennel sausage removed from casing
  • 4 oz ground chicken
  • 2 oz white wine
  • 4 oz marinara sauce
  • 4 oz ground pecorino cheese
  • pinch of nutmeg
  • 2 dozen eggs
  • wondra flour
  • large container of breadcrumbs
  • large container of panko
  • olive oil
  • 2 21 oz jars of queen size (very large) olives


  • brown the onion is some olives oil until wilted
  • add the meat, sausage and chicken to the pan and cook on medium heat. The meat does not need to brown.
  • add the wine, marinara sauce and the pinch of nutmeg to the pan and reduce the liquid until it is almost completely absorbed by the meat
  • stir in the ground pecorino cheese
  • at this point take the mixture and put it into your food processor and process until it forms a rough paste
  • refrigerate this mixture and work on your olives
  • take a jar and a half of the olives, slice long ways and remove the pimento (save the pimento for future use)
  • stuff the meat mixture into the olives. It is ok to have some of the mixture on the outside of the olive, just form into a round.
  • at this point you will set up a breading station. Scramble about 6 eggs at a time, have one dish with the breadcrumbs and one with the panko and a cookie sheet for the finished olives.
  • dip the stuffed olives into the eggs
  • cover with breadcrumbs and dip into eggs again
  • dip into the panko and place on the cookie sheet
  • at this point you will probably have about 75 breaded olives
  • allow olives to set up for about an hour and then spray with olive oil on top and bottom of the olive
  • put into an air fryer set at 425 and keep an eye on them. The olives will probably be brown in about 3 minutes and should be turned over until browned on the other side.
  • You can enjoy these hot or served a room temperature. DO NOT REHEAT IN A MICROWAVE,

Special Note: You can always fry these olives in olive oil on the stove top. I set aside what I am going to serve and freeze the remaining olives uncooked. The olives freeze beautifully if put in a bag and allowed to lie flat until solidly frozen. Then for future use cook the olives straight from the freezer.

I hope that you will try this recipe. It makes a very impressive appetizer to serve with drinks. Although the directions are rather long, the process is very easy. It is a fun thing to make with friends or even get your children in the act.

Buon Natale e Felice Anno Nuovo, Bernadette. Xxx


  1. They are worth the effort. I am starting a new feature on Thursday called 3 things to cook this weekend. I am going to use your post called Charlotte’s Ole Dip. I will of course attribute it to you. I hope this is ok.


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