If you’re a fan of dirty martinis, this recipe is for you! I’ve taken the essence of my favorite cocktail and transformed it into a bite-sized, edible version—fried blue cheese stuffed olives. These crispy, cheesy bites are everything you love about a dirty martini but in snack form. And, to elevate it even further, we’re serving them with a tangy, creamy blue cheese dipping sauce that incorporates the olive brine for a true martini experience.
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Why Fried Blue Cheese Stuffed Olives?
This dish takes the classic martini garnish—blue cheese-stuffed olives—and gives it a fun, crispy twist. The olives are stuffed with a flavorful blend of blue cheese and chopped pimentos, coated in a crunchy breadcrumb crust, and fried to golden perfection. Each bite offers a delicious contrast of textures: the briny olive, the creamy blue cheese filling, and the crunchy exterior. Paired with a rich dipping sauce that uses leftover blue cheese and pimentos, these are the ultimate snack for cocktail hour.
Why These Fried Blue Cheese Stuffed Olives Work
- Briny and Cheesy Goodness: The combination of tangy blue cheese, briny olives, and the sweet pimento creates a flavor profile that’s rich and complex. Every bite is bursting with salty, creamy goodness.
- Crunch Factor: The breadcrumb coating ensures the olives have a satisfying crunch on the outside, while the cheese filling stays warm and gooey inside. It’s the perfect balance of textures.
- Cocktail Vibes in a Snack: Using the olive brine in the dipping sauce really brings out the martini inspiration. If you love dirty martinis, this recipe will feel like the perfect extension of your favorite cocktail.
Pro Tips for the Best Fried Blue Cheese Stuffed Olives:
- Don’t Overstuff: Be careful not to overfill the olives with the blue cheese mixture. A small amount goes a long way, and overstuffing can cause them to burst open during frying.
- Serve Immediately: These olives are best enjoyed hot, right after frying. The crunchy exterior will soften over time, so try to serve them as soon as possible.
- Experiment with Breadcrumbs: For added texture, try using panko breadcrumbs or a mix of panko and regular breadcrumbs for an extra crispy coating.
Equipment
- Strainer
- Cutting board
- Cutting knife
- Spoon
- Small bowls
- Small stovetop pot
- Slotted spatula
Process Overview
1. Prep the Olives
Start by draining your jar of large green olives, making sure to save the olive brine for later. Carefully remove the pimentos from the olives and set the olives aside. Don’t throw away the pimentos—they’re going to be part of your flavorful stuffing.
2. Make the Blue Cheese and Pimento Filling
On a cutting board, chop the pimentos finely. Add the blue cheese crumbles to the board and chop the two ingredients together until they are well mixed and form a crumbly, cohesive filling. This mixture will give the olives that signature tangy blue cheese flavor with a hint of sweetness from the pimentos.
3. Stuff the Olives
Using a small spoon or your fingers, gently stuff each olive with the blue cheese and pimento mixture. Be sure not to overstuff them so they hold their shape during frying.
4. Bread the Olives
Set up a breading station with three bowls: one for the flour, one for the beaten egg, and one for the breadcrumbs. Lightly dust each stuffed olive in flour, then dip it into the egg wash, and finally coat it in breadcrumbs. This triple layer ensures the olives will be crispy and golden once fried.
5. Fry the Olives
Heat vegetable oil in a skillet or deep fryer to 350°F. Once the oil is hot, carefully drop the breaded olives into the oil in small batches. Fry for about 2-3 minutes, or until golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
6. Make the Creamy Blue Cheese Dressing
While the olives cool slightly, it’s time to whip up your dipping sauce. In a bowl, combine the leftover blue cheese crumbles, chopped pimentos, mayonnaise, and sour cream. Gradually add 2-4 tablespoons of the saved olive brine to thin the sauce to your desired consistency. Season with cracked black pepper to taste. The brine adds that salty, tangy element that ties back to the dirty martini inspiration.
To serve, sprinkle the fried olives with a bit of freshly grated Parmesan cheese for extra flavor and texture. Pair them with your homemade creamy blue cheese dressing and serve hot. These crispy bites are perfect for dunking, and the dipping sauce adds even more depth of flavor.
Fried Blue Cheese Stuffed Olives with Creamy Blue Cheese Dressing
Ingredients
Fried Olives
- 1 jar large green olives drained (save the brine!)
- ½ cup blue cheese crumbles
- pimentos from the olives
- ½ cup all-purpose flour
- 1 large egg beaten
- 1 cup breadcrumbs
- parmesan cheese for garnish
- vegetable oil for frying
Creamy Blue Cheese Dressing
- ¼ cup blue cheese crumbles
- chopped pimentos from the olives
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 2-4 tbsp olive brine to thin out the sauce
- cracked black pepper to taste
Instructions
Fried Olives
- Start by draining your jar of large green olives, making sure to save the olive brine for later. Carefully remove the pimentos from the olives and set the olives aside. Don’t throw away the pimentos—they’re going to be part of your flavorful stuffing.
- On a cutting board, chop the pimentos finely. Add the blue cheese crumbles to the board and chop the two ingredients together until they are well mixed and form a crumbly, cohesive filling.
- Using a small spoon or your fingers, gently stuff each olive with the blue cheese and pimento mixture. Be sure not to overstuff them so they hold their shape during frying.
- Set up a breading station with three bowls: one for the flour, one for the beaten egg, and one for the breadcrumbs. Lightly dust each stuffed olive in flour, then dip it into the egg wash, and finally coat it in breadcrumbs.
- Heat vegetable oil in a pot or deep fryer to 350°F. Once the oil is hot, carefully drop the breaded olives into the oil in small batches. Fry for about 2-3 minutes, or until golden brown and crispy. Remove them with a slotted spatula or spoon and place them on a paper towel-lined plate to drain excess oil.
Creamy Blue Cheese Dressing
- While the olives cool slightly, it’s time to whip up your dipping sauce. In a bowl, combine the leftover blue cheese crumbles, chopped pimentos, mayonnaise, and sour cream.
- Gradually add 2-4 tablespoons of the saved olive brine to thin the sauce to your desired consistency. Season with cracked black pepper to taste.
- To serve, sprinkle the fried olives with a bit of freshly grated Parmesan cheese for extra flavor and texture. Pair them with your homemade creamy blue cheese dressing and serve hot.
Pairing Suggestions
Since these fried blue cheese stuffed olives are inspired by dirty martinis, why not serve them with a classic cocktail? They’re the perfect bar snack for your next party or happy hour. If you want to keep the party going, pair them with a dirty martini, a glass of dry white wine, or even a cold beer. If you want to find some of my favorite drink concoctions, check out my drink recipes!
Let me know if you’ve tried this recipe and if you have any fun variations of your own. Cheers to enjoying martinis—on a plate!
FAQs
If you use gluten free all-purpose flour and use gluten free breadcrumbs, yes!
Yes it is! No meat was used in this recipe.
You can but the flavor with change; given that we’re trying to mimic and dirty martini, the tanginess of the green olives really adds the right flavor to this appetizer.
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