Best 5 Ameilias Italian Stuffed Olives Recipes
Welcome to the world of delectable flavors and culinary artistry as we embark on a journey to discover the perfect recipe for Amelia's Italian Stuffed Olives. These tantalizing treats, bursting with a symphony of flavors and textures, are not just ordinary snacks; they are edible masterpieces that elevate any occasion. Whether you're hosting an elegant dinner party or simply seeking a delightful addition to your next gathering, Amelia's Italian Stuffed Olives promise to captivate your taste buds and leave your guests clamoring for more. In this article, we'll guide you through the intricacies of selecting the finest ingredients, preparing the olives with meticulous care, and stuffing them with an irresistible filling that combines the vibrant essence of Italy with a touch of modern culinary innovation. Get ready to embark on a culinary adventure that will transform your perception of stuffed olives forever.
Here are our top 5 tried and tested recipes!
AMEILIA'S ITALIAN STUFFED OLIVES
An Italian side dish of colossal green olives stuffed with pork and chicken. You won't find these in Italian restaurants because they are labor intensive, but well worth it for special occasions. A family favorite - requirement actually - for a real Italian Christmas dinner.
Provided by DAISYDOODLE1
Categories Olive Appetizers
Time 3h20m
Yield 50
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 226.3 calories, Carbohydrate 5.8 g, Cholesterol 13.8 mg, Fat 21.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 431.8 mg, Sugar 1.4 g
AMEILIA'S ITALIAN STUFFED OLIVES
An Italian side dish of colossal green olives stuffed with pork and chicken. You won't find these in Italian restaurants because they are labor intensive, but well worth it for special occasions. A family favorite - requirement actually - for a real Italian Christmas dinner.
Provided by DAISYDOODLE1
Categories Olive Appetizers
Time 3h20m
Yield 50
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 226.3 calories, Carbohydrate 5.8 g, Cholesterol 13.8 mg, Fat 21.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 431.8 mg, Sugar 1.4 g
AMEILIA'S ITALIAN STUFFED OLIVES
An Italian side dish of colossal green olives stuffed with pork and chicken. You won't find these in Italian restaurants because they are labor intensive, but well worth it for special occasions. A family favorite - requirement actually - for a real Italian Christmas dinner.
Provided by DAISYDOODLE1
Categories Olive Appetizers
Time 3h20m
Yield 50
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 226.3 calories, Carbohydrate 5.8 g, Cholesterol 13.8 mg, Fat 21.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 431.8 mg, Sugar 1.4 g
AMEILIA'S ITALIAN STUFFED OLIVES
An Italian side dish of colossal green olives stuffed with pork and chicken. You won't find these in Italian restaurants because they are labor intensive, but well worth it for special occasions. A family favorite - requirement actually - for a real Italian Christmas dinner.
Provided by DAISYDOODLE1
Categories Olive Appetizers
Time 3h20m
Yield 50
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 226.3 calories, Carbohydrate 5.8 g, Cholesterol 13.8 mg, Fat 21.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 431.8 mg, Sugar 1.4 g
ITALIAN OLIVES
A friend shared this recipe with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. -Jean Johnson, Reno, Nevada
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.
Nutrition Facts : Calories 30 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- Choose the right olives: Amelia suggests using large, firm olives for stuffing. Look for olives that are not too soft, as they will be difficult to stuff and may fall apart.
- Make sure the olives are pitted: Before you can stuff the olives, you need to remove the pits. You can do this using a cherry pitter or a small knife.
- Use a variety of fillings: Amelia's recipe uses a mixture of ground beef, sausage, bread crumbs, Parmesan cheese, and herbs. You can get creative with your fillings, using anything from cooked vegetables to nuts and seeds.
- Stuff the olives carefully: Use a small spoon or your fingers to stuff the olives. Be careful not to overstuff them, as they may burst open during cooking.
- Cook the olives until they are heated through: You can cook the olives in a variety of ways, including baking, frying, or grilling. Make sure they are cooked until they are hot and bubbly.
- Serve the olives as an appetizer or snack: Stuffed olives are a delicious and easy appetizer or snack. They can also be served as part of a main course.
Conclusion:
Amelia's Italian Stuffed Olives are a delicious and easy appetizer or snack. They are perfect for parties or potlucks, and they can also be served as part of a main course. With a variety of fillings to choose from, you can easily customize these olives to your own taste. So next time you are looking for a quick and easy recipe, give Amelia's Italian Stuffed Olives a try.
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