I’ve been trying to create some of my own recipes lately….sometimes I come up with something clever and delicious…sometimes not so delicious, yet still clever. Just not edible.

I thought this was pretty clever….AND delicious, however, when I mentioned to my mother that I made these olives the other day she kindly pointed out that this was not a new thing. She politely reminded me that I have had fried olives before, at a bar, with my family. (and sadly, not that long ago so my memory must be going.)  BUT we couldn’t remember what they were stuffed with, I’m thinking it was cheese  but whatever it was it, most certainly, wasn’t memorable. Or spicy sausage. Which mine are stuffed with….and pecorino romano cheese and garlic and oregano. There was none of that in those forgettable bar olives. (But I do remember loving them now that she brought it up. So, they were not forgettable….just a minor lapse in my memory.)

So, for your next get together take some time to tediously stuff that tiny hole in the tiny olives with something glorious…such as sausage or cheese or in my case, both. Do yourself a favor and buy extra large pitted olives which I did not. Mine were on the silly side of small making it even more painful to stuff.

One thing to note, I processed the panko bread crumbs in the food processor until they were of a fine consistency making for an extra crispy crust that didn’t slide off. I will be trying this method with many other fried foods in the very near future! (Since we’re already halfway through bikini season, I’ve given up on trying to look like Miss Fitness this year.)

Crispy Spicy Sausage Stuffed Olives

36 large or extra large pitted green olives, rinsed and drained

1 garlic clove, finely minced

1 four ounce spicy sausage link, casing removed

4 tablespoons finely grated pecorino romano cheese

1 tablespoon dried oregano

1 cup all purpose flour

1 egg lightly beaten

1 cup panko bread crumbs (finely crushed in a food processor)

salt and pepper

Peanut Oil (for frying)

In a small bowl combine the garlic, sausage, cheese and oregano. Using your fingers, gently stuff the sausage mixture into each olive being careful not to overstuff and split the olive.

Heat the oil to 350 degrees in a large cast iron dutch oven.

Place the flour (seasoned with salt and pepper), egg and panko in three separate bowls. Dredge the olives one at a time in the flour, the egg and then the panko. Set aside on a plate.

Add the olives, a few at a time, to the oil. Fry for approximately 3-5 minutes or until the sausage is cooked through. Repeat with remaining olives. Drain on a plate lined with paper towels.

Serve warm.

I would recommend serving with marinara or ranch dressing.