Chorizo Stuffed Olives

This dish adds a unique flare to a simple formula. By blending Gordal Olives with Sobrasada, a spreadable chorizo, the ultimate Mediterranean experience can had in a matter of minutes.


• 12 Queen olives, pitted

• 4 ounces Sobrasada (spreadable chorizo)

• 1 cup flour

• 3 eggs

• 1 cup panko bread crumbs

• 2 - 3 cups olive oil for frying



Fill a piping bag fit with a medium size tip with Sobrasada and pipe the mixture into each olive, being careful not to overfill the olive.

Dredge the olives lightly in flour. Pour the other two beaten eggs into a shallow bowl. Place the stuffed olives — a few at a time — into the bowl and spoon the egg over them. Remove olives from the egg, roll them in the breadcrumbs, and then repeat the process. The breading should be thick. Set aside, and bread the remaining olives.

Pour the olive oil into a medium-sized frying pan and heat to 350 degrees. Fry the olives until the breading is golden brown. Remove with a slotted spoon and drain on a paper towel. Serve the olives while warm.