Recipe By Kathleen
Rating
Published Apr 4th
Dad’s Magic Bar Olives
Prep 35m Cook 10m Additional 1h Ready In 1h 45m
Servings 60 olives Calories 345.2

Yummy, oozing, fried green olives! A very unique appetizer that is great to have on hand in the freezer for impressing unexpected guests! Breaded olives may be kept in the freezer until ready to fry.

Recipe Ingredients

  • 1 (4 ounce) package cream cheese, softened
  • 1 cup shredded pepperjack cheese
  • 1 teaspoon hot sauce (such as Tabasco®)
  • 1 (21 ounce) jar Queen-size pitted green olives, drained
  • 2 eggs
  • 1 tablespoon water
  • 1 ½ cups dry bread crumbs, or as needed
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground black pepper
  • 4 cups vegetable oil for frying

Cooking Directions

  1. 1 Mix together the cream cheese, pepperjack cheese, and hot sauce until evenly blended. Place into a piping bag, and fill each olive with the cheese mixture. Place the olives onto a baking sheet, and freeze 30 minutes.
  2. 2 Beat the eggs with the water in a small bowl; set aside. Combine the bread crumbs, flour, and black pepper in a mixing bowl. Dip the olives into the egg mixture, then roll in the bread crumbs. Replace the breaded olives onto the baking sheet, and freeze 30 minutes more.
  3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. 4 Bread the olives a second time by dipping into the remaining egg mixture, then rolling in the bread crumbs. Fry the olives in batches in the preheated oil until golden brown on the outside and hot on the inside, about 4 minutes.

Nutrition Facts

  • Calories 345.2
  • Carbohydrate 18.4 g
  • Cholesterol 63.8 mg
  • Fat 28 g
  • Fiber 0.8 g
  • Protein 7.3 g
  • Saturated Fat 6.5 g
  • Sodium 1266.2 mg
  • Sugar 1.1 g

Chef's Notes

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews

  1. We enjoyed these....double breading is a must and freezing is as well. I used black olives instead of green...kind of a pain to stuff....but worth it....a different kind of appy. Thanks!
  2. These were pretty good but the effort doesn't really match the end result. After spending so much time trying to stuff the olives I realized it would have been much easier to purchase pre-stuffed olives with cheese and just add a tab of tabasco. The breading was also a bit tricky. It seemed to easily - Read more ...
  3. If you like green olives - you will LOVE these! I made them for a martini party and the people who like green olives loved them! My vegetarian friend raved about them! I like that you can freeze them too before cooking. i always look for appetizers I can make ahead and freeze. So much - Read more ...
  4. I made these for my husband & I and we both enjoyed them...stuffing/filling the olives was a little labour intensive though! I also baked half of them (in the oven at 350 for about 10 mins) & then fried the other half in a pan. The frying was definitely better (like most things are better - Read more ...
  5. Did not meet my expectations. They just tasted like fried green olives. The cheese filling was bland and I think the olives overpowered the small amount of filling. I was goint to take them to a tasting party. Glad I made them for a dress rehearsal the night before. I chose a new recipe for - Read more ...
  6. This is my recipe- the filling pipes best if you use FINELY grated cheese and I also freeze these after the second breading and fry frozen. Store any un-used olives in the freezer. I also fry in a very small saucepan and use about 1 cup of oil. Enjoy:)
  7. These were delicious! I made them exactly as written but I missed a step (oops!) and breaded them before freezing a first time. No worries they worked out perfectly! The double breading really ensures a nice crust. I was planning on waiting until hubby got home from work before frying them but I couldn't wait - Read more ...
  8. I approached this recipe in a playful mood and decided to do it like a "Mythbusters" episode.... My first attempt was with olives a LOT smaller than these. Now some people will tell you that stuffing small olives is a pain in the neck but I have have a much lower opinion!... Ditto for the - Read more ...
  9. I would never have thought of this. Truly scrumptious. Thanks Kathleen.