Holiday Stuffed Olives

posted in Recipes on 12/7/2014

Stuffed Olives from Grandmom Frances An old Family recipe made at the holidays...a day in the making but will keep for up to a year in the freezer. Perfect for parties as appetizers. Ingredients Stuffing 2 boneless skinless chicken breasts ½ medium pork tenderloin, about 1lb Spaghetti sauce, either 1 jar of your choice or homemade 1/4 c Parmesan cheese, grated 2 garlic cloves diced Parsley, basil, oregano, salt/pepper to taste A little olive oil Olives 5 jars of large Spanish Colossal Olives, pitted without pimentos Breading Eggs, a dozen Flour 2 lg containers of Italian Bread Crumbs

Cut both chicken and pork into chunks.

Spray a heavy stock pot with Pam and add a little olive oil

Add meat

Braise meat

Stir well

Add parsley, oregano, basil, diced garlic, salt and pepper.

Add Parmesan cheese

Cover and simmer for 45 minutes

Preparing your olives while the meat is simmering for 45 min.

Drain olives into colander.

Dry olives

Slit olives for stuffing

Slit from top to bottom...do NOT cut olives in half.

If your olives have pimentos, remove and slit

Slit olives until all jars are done and ready to be stuffed.

Perfect simmered meat after 45 minutes.

Take off heat and let cool so meat can be run through a food processor.

After meat cools some, place in processor and completely process to a paste like consistency.

Meat in a paste consistency

Add ¼ cup of Parmesan

Mix well

Make sure you can roll your meat and it sticks together.

This is the perfect consistency. There should be enough sauce in the meat to flavor it but not too much to make it not sticky in consistency.

Stuff slit olives

Put enough meat in the olives to stuff but not break the olives apart.

Make sure to pile some stuffing on the outside of the olive as well

Top view of stuffed olive

Lay out the olives on a tray until they are all stuffed and ready to roll.

The messy part!!

Be prepared to use a lot of eggs, make a huge mess and don't do this sitting down.

Place the stuffed olive(s) in egg

After putting the olive(s) in egg, next comes the flour, make sure the olive is covered

Back into the egg!

After flour it's back into the egg (I use separate egg bowls because the second egg dip from the flour gets thick).

Make sure you cover the olive in egg again.

After the second egg dip it's into the bread crumbs for your olive(s).

Bread well and give it a little roll to make sure the breading is all on well and there are no exposed parts.

Lay your olives on a tray after they are breaded.

Freeze after olives are all rolled.

This tray is ready for the freezer!

Let them sit in the freezer until hard or overnight. Place in ziplock bags when they are all frozen.

Grab out as many as you want to cook at a time. The rest will last for up to a year.