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Recipe Ameilia's Italian Stuffed Olives (Appetizer)

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Required Ingredients:

  • 1/4 cup olive oil
  • 1 stalk celery, minced
  • 1/2 medium onion, minced
  • 2 cloves garlic, pressed
  • 2 thick cut bone-in pork chops
  • 1 whole skinless, bone-in chicken breast
  • 1 (10.75 ounce) can tomato puree
  • 1 (12 ounce) can tomato paste
  • 1 cup water
  • 3 (8 ounce) jars colossal green olives, with pits
  • 3 eggs, divided and beaten
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon ground nutmeg
  • 1 lemon, zested
  • flour for dredging
  • bread crumbs
  • vegetable oil for deep frying

Preparing/Cooking:

  • Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
  • Cook and stir celery, onion, and garlic in hot oil until translucent, about 5 minutes.
  • Add pork and chicken and cook for 7 to 10 minutes.
  • Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture.
  • Reduce heat to low and cook, stirring occasionally, for 2 hours, or until pork and chicken are falling off the bone.
  • Remove meat from the pot to cool, and set sauce aside.
  • Meanwhile, remove olive pits using a special olive pitting tool.
  • Make a slit in one side of each olive large enough to insert stuffing.
  • Once cooled, remove pork and chicken meat from the bones, and mince.
  • Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of reserved sauce.
  • Use more or less sauce as needed so that meat mixture is moist, but not too wet.
  • Fill each olive with enough stuffing so that a small amount is pushing out of the slit.
  • Dip each stuffed olive in flour, then beaten egg, then bread crumbs.
  • Stuffed olives may be frozen in an air-tight container at this point until ready to use.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Fry olives in hot oil for about 3 minutes, or until golden brown on the outside.
  • Serve warm.
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