Al Brady

Chorizo & Goat’s Cheese Stuffed Crispy Olives

Added 2025-05-14 11:34:30 +0000 UTC

40–50 large pitted green olives
75g chorizo, finely diced
50g firm goat’s cheese, diced
50g cream cheese
4 anchovies in olive oil, drained
2 cloves garlic, crushed
2 tbsp curly parsley, chopped
1 tsp cracked black pepper
100g plain flour
2 eggs, beaten
100g panko breadcrumbs
Salt and herbs, to finish

Method:

Make the Filling
Place the chorizo, goat’s cheese, cream cheese, anchovies, garlic, parsley and black pepper into a food processor. Blitz everything together until you have a smooth, thick paste. Transfer to a piping bag.

Stuff the Olives
Take your pitted green olives and pipe the filling into the centre of each one until generously stuffed. Wipe off any excess from the outside.

3. Coat the Olives
Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Roll each stuffed olive in the flour, dip in the egg, then coat thoroughly in panko breadcrumbs.

Fry Until Golden
Heat oil in a deep fryer or heavy pan to 180ºC. Fry the olives in small batches for 2–3 minutes until golden brown and crisp. Drain on kitchen paper.

Serve
Pile the crispy olives into a bowl, season lightly with salt, and sprinkle with fresh herbs if you like. Serve hot with your favourite cold beer.

Crunchy, salty, cheesy, and packed with flavour these Chorizo & Goat’s Cheese Stuffed Crispy Olives are the ultimate beer snack.

Enjoy dudes! 🤘