Deep Fried Stuffed Olives


I’ve had this recipe on my agenda to make for a while now, I have adapted some recipes I found online. 

Our recipe for Deep fried stuffed olives is easy, it takes no longer than 30 minutes to make and you can really easily adapt the fillings too!

We have used Gruyere and Chorizo from our Sister Company Orchardlea Foods, we are very lucky that we are based in the same building as we can use lots of the products for recipes and tastings. 

These little crispy snacks would be perfect as a tapas dish, or just to enjoy with a nice glass of white wine. Our pick would be the Sharpham Dart Valley Reserve, fruity and rounded with notes of white peach pear, yellow apple and lemon thyme. 


1 x 175g Pack Green pitted West Country Olives
3 Tbsp Plain Flour
2 eggs, beaten
100g Breadcrumbs
Olive Oil

50g Gruyere 
10 Slices Chorizo


  1. For the stuffing, cut the cheese and chorizo into small pieces and stuff them into the olive cavities.
  2. Roll the olives in the flour,  then the egg and then finally in the breadcrumbs. Repeat twice so you get a good coating of breadcrumbs.
    3. Heat a frying pan with 2cm olive oil until a piece of bread browns in 30 seconds. Fry the olives in batches until golden and crisp. Drain on kitchen paper and sprinkle with sea salt and enjoy!

    Go on give this recipe a go, or adapt your own. Make sure to tag us in your creations on social media – links below. 

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