Stuffed
Feta Stuffed Olives (fried)
Prep
15 minutes
Cook
15 minutes
Yield
6
🫒 These crispy fried feta stuffed olives are what snack dreams are made of! Salty, creamy, crunchy perfection in just 15 minutes. Warning: they're seriously addictive – you might need to make a double batch!
Who else craves olives? Because I sure do! And I can guarantee you will be craving this fried feta stuffed olives recipe. It is SO easy to make and perfect for anything! My stuffed olives are packed with flavour and will impress anyone. Plus it makes the perfect snack or appetizer.
❤️ Why You’ll Love Feta Stuffed Olives (fried)
- Easy: Need a snack? Have a craving? What about an appetizer? This stuffed olive recipe is so easy to make and perfect for anything.
- Flavorful: Olives plus feta? Could there be any better flavors in one dish?
- Quick: These stuffed olives are quick to make and only have a 15-minute cooking time!
🍲 Ingredients
Olives – It may be the Greek in me, but if there is one thing to know about me, it’s that I absolutely LOVE olives. And these stuffed olives only get more Greek by stuffing them with Feta. Olives are rich in healthy monounsaturated fats and antioxidants that help fight inflammation while adding that distinctive briny flavor.
Feta – Feta, feta, feta – you can’t go wrong with feta. Whether you like it crumbled, whipped, or as an ingredient in your favourite dishes, like these stuffed olives, feta is one of my favourites. This tangy Greek cheese adds a creamy texture and rich flavor while providing calcium and protein.
👩🍳 How to Make Feta Stuffed Olives (fried)
- Slice feta cheese into smaller pieces, about 1 inch in length, to fit into the olives. Take one piece of feta cheese per olive and gently stuff the olive. Repeat until all olives are stuffed.
- Toss the olives in 3 tbsp flour and set aside.
- Next, make the batter. Whisk together the flour, cornstarch, baking powder, salt, pepper and dried oregano. Then whisk in the sparkling water until just combined and the consistency is like pancake batter.
- Add the avocado or grapeseed oil to a medium pot or high-sided pan, about 1 ½ – 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles OR drop in a pinch of batter and see it sizzle.
- While the oil is heating, place a plate lined with a paper towel aside for cooked olives.
- Drop a few olives in the batter and remove with a fork one at a time, shaking off excess batter before carefully dropping the olives into the hot oil.
- Fry for about 5 minutes, until golden brown and rotate about halfway through to ensure golden brown colour all around the olive. If you find the olives are getting too dark in colour, turn the heat down a bit.
- Garnish with fresh oregano and best enjoyed within 15-20 minutes of cooking! See notes for serving suggestions.
🗒 Tips and Tricks
- Temperature: Keep oil at a consistent temperature (around 350°F) for even cooking.
- Batter: Don’t overmix the batter – a few small lumps are fine for a lighter texture.
- Spacing: Fry in small batches to avoid overcrowding and dropping the oil temperature.
- Draining: Double-layer paper towels for better oil absorption after frying.
🗒 Variations
Use what you have! Try these simple variations:
- Cheese: Try goat cheese or cream cheese if you’re not a feta fan.
- Olives: Any large pitted olives work – try kalamata for a stronger flavor.
- Oil: Any high smoke point oil works well – avocado, grapeseed, or vegetable oil.
- Gluten-Free: Use your favorite gluten-free flour blend instead of all-purpose flour. It may change the texture slightly, but will be just as yummy!
🗒 Best served with
- Easy & Authentic Greek Salad Recipe
- Greek Cobb Salad Recipe
- Spicy Greek Feta Dip (Tirokafteri)
- Greek Dolmades Recipe with Lemon Sauce
👝 How to Store Leftovers
These fried feta stuffed olives are best enjoyed immediately while warm and crispy.
🤔 Common Questions
Large green olives with the pits removed work best because they have enough space to stuff with feta. Manzanilla or Castelvetrano olives are excellent choices.
Yes! You can stuff the olives up to 24 hours in advance and keep them refrigerated. Just bring them to room temperature before battering and frying.
While you could use store-bought feta-stuffed olives, stuffing them yourself allows you to control the amount of feta and ensures it’s fresh.
The carbonation in sparkling water creates air bubbles that make the batter lighter and crispier when fried. Flat water works too, but won’t give quite the same texture.
If you don’t have a cooking thermometer, dip the back of a wooden spoon in the oil and see if it sizzles, or drop a small amount of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready (about 350°F).
Make sure to thoroughly coat the olives in flour before dipping in batter. The flour helps the batter adhere better during frying.
Serve as a delicious appetizer when entertaining alongside our Easy Greek Tzatziki Sauce. They also pair wonderfully with a simple salad of chopped cucumbers, tomatoes and sliced red onion seasoned with a pinch of salt and a drizzle of olive oil.
Feta Stuffed Olives (fried)
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
- 1 225-250g jar pitted green olives about 2 cups or 36 olives
- 1/2 cup feta cheese pieces, cut into small pieces from a block of cheese (about 1 inch long pieces)
- 3 tbsp all purpose flour
- 1/2 cup all purpose flour
- 1/4 cup corn starch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp dried oregano
- 1/2 cup sparkling water plus more as needed to reach desired consistency
- Neutral oil for frying (avocado or grapeseed oil)
- Fresh oregano for garnish
Instructions
- Slice feta cheese into smaller pieces, about 1 inch in length, to fit into the olives. Take one piece of feta cheese per olive and gently stuff the olive. Repeat until all olives are stuffed.
- Toss the olives in 3 tbsp flour and set aside.
- Next, make the batter. Whisk together the flour, cornstarch, baking powder, salt, pepper and dried oregano. Then whisk in the sparkling water until just combined and the consistency is like pancake batter. Add more water as needed if too thick.
- Add the avocado or grapeseed oil to a medium pot or high-sided pan, about 1 ½ – 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles OR drop in a pinch of batter and see it sizzle.
- While the oil is heating, place a plate lined with a paper towel aside for cooked olives.
- Drop a few olives in the batter and remove with a fork one at a time, shaking off excess batter before carefully dropping the olives into the hot oil.
- Fry for about 5 minutes, until golden brown and rotate about halfway through to ensure golden brown colour all around the olive. If you find the olives are getting too dark in colour, turn the heat down a bit.
- Garnish with fresh oregano and best enjoyed within 15-20 minutes of cooking! See notes for serving suggestions.
