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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 50 |
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This is a rich and delicious stuffed olives recipe from the old country. They take awhile to put together but are very delicious and worth the preparation. Ingredients:
1/4 cup olive oil |
2 thick cut bone-in pork chops |
2 cloves garlic, pressed |
1/2 medium onion, minced |
1 (12 ounce) can tomato paste |
1 cup water |
1 whole skinless, bone-in chicken breast |
1 stalk celery, minced |
1 (10.75 ounce) can tomato puree |
3 (8 ounce) jars colossal green olives, with pits |
3 eggs, divided and beaten |
1 lemon, zested |
flour for dredging |
1/4 cup grated parmesan cheese |
1 teaspoon ground nutmeg |
vegetable oil for frying |
some bread crumbs |
Directions:
1. Heat up the olive oil in a heavy-bottomed pot over medium heat. Cook and mix celery, onion, and garlic in oil until translucent. Takes about 5 minutes. Add pork and chicken and cook for another 8 minutes. Combine tomato puree and paste with 1 cup water, and add to your meats. Bring down the heat to low and cook, stirring a bit, for 2 hours. The pork and chicken should be falling off the bone. Remove meat from the pot to cool, and set sauce aside.
2. Meanwhile, remove the olive pits using an olive pitting tool. Make a slit in one side of each olive big enough to insert your stuffing.
3. Once cooled, remove the meat from the bones, and mince it. Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of sauce from before. Use sauce as needed so that meat mixture is moist, but not completely wet.
4. Fill each olive with just enough stuffing so that a small amount is coming out of the slit. Dip each stuffed olive in flour, then beaten egg, then bread crumbs. Heat oil in deep-fryer to 375 degrees F ( or 190 degrees C).
5. Fry olives in oil for about 3 minutes, or until the breading is golden brown on the outside. Serve warmed.
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