Dear You-Know-Who,
Please take a good, long, hard look at these Fried Olives Stuffed with Blue Cheese. You’re welcome.
You know I love you dearly You-Know-Who, but it is time I find the courage and tell you a certain something. You might not want to hear and may be a bit awkward hearing it from me. Trust me, as you know I am the one you can count on to be completely free from judgement when it comes to other’s entertainment styles. And I know, you yourself would rather not think about these things.
The problem is, it shows.
So I’m just going to blurt it out: Your appetizer trays are boring.
Oh my god that feels so good to finally say! Yeah, they are truly awful and not worthy of your hostess talents. You-Know-Who, you are so much better than this.
I tell you this completely out of love, of course.
You are always telling us how much you love us when you have us over for a “special evening” — and then you serve us the same Triscuits and Tillamook Cheddar with our glass of wine? Each and every time we come through your door for one of your “extra special get-togethers” you get out the not-so-extra-special Triscuits. For more than 25 years now we are greeted by the box on your kitchen counter. I have to believe that when these quilted shredded wheat gems first came to market they were considered quite chic. My dear You-Know-Who, we now live in a new world. A world full of beautiful and easy ways to prepare elegant appetizers. Come You-Know-Who and join the modern world!
Oh, and I suppose that technically you can call that bowl full of bagged, pre-sliced carrots and celery a crudités appetizer. Just know that we don’t. We giggle. This is not to say crudité aren’t on trend right now because they are. They are a celebration. They are special. Your bowl of whatever this is, isn’t. When we see it we give knowing looks to each other and wonder how stale they are going to be this time? Do you treat others this way or sit just us? Surely you have noticed how full the bowl remains as we go to the next room for dinner?
Please You-Know-Who and show us some actual love before that amazing main course you work so hard on. Please. Its easy. I promise. And you know I am here to help. Because I’m a giver and that is what I do.
Remember You-Know-Who how you went nuts when I served you those gougeres within 5 minutes of you coming to my home? Remember that? I know you loved them because you ate so very many, you asked for the recipe, and then you declared for all to hear:
“I’m going to have to up my appetizer game now!”
But then you didn’t. What you did do was add a pimento’d olive slice to the top of your cheese and crackers so they would look like the “serving suggestion” from the box. Why are you taking style cue’s from the a box of Triscuits when I am here to help?
Look no further than these Fried Olives Stuffed with Blue Cheese in your quest to find new, easy to make, chic nibble bits to serve at your next party. Being chic and fabulous doesn’t come any easier than these my friend. Putting out simple and elegant bar food for guests to enjoy while you pour that first glass of wine and fish for compliments on that new piece art hanging just off the kitchen is the same thing as saying “I love you.”
Trust me on this.
And we love you too. Which is why I had to be the one to tell you.
Much love,
Me.
P.S. You’re welcome.
Fried Olives Stuffed with Blue Cheese
When enjoying cocktails in Italy you are often brought small plates and bowls of what they call “spuntini“. Essentially, spuntini are a modest presentation of several small snacks such as olives, potato chips, small wedges of frittata, seasoned nuts, and other simple and small salty snacks or crackers to encourage your drinking. (I have just linked to several spuntini-like items I have featured here.)
Unlike the American habit of putting out huge vats of dips and large cheese wedges from which you must cut your portion, spuntini are usually presented bite-sized ready. These Fried Olives Stuffed with Blue Cheese would not be out of place.
This recipe is already pretty darn easy but should you wish it easier you can always buy olives already stuffed off the olive bar at your local gourmet market. Nobody will know except me and I will never tell. The olives will probably be soaking in their oil rather than brine so you will want to give them a quick soak and pat down with paper towels to remove the oil in order for the crumb coating will stick properly while frying.
This is what you will need:
- 2 dozen pitted green olives
- 2 ounces blue cheese
- 3 tablespoons all-purpose flour
- 1 large egg, lightly beaten
- 1/2 cup plain, dried breadcrumbs
- 2 cups vegetable oil
This is how you make it:
- Soak olives in cold water for 15 minutes to reduce brininess. Drain, and pat dry. Stuff each with blue cheese.
- Put flour, egg, and breadcrumbs in 3 bowls. Dredge olives in flour, dip in egg, then dredge in breadcrumbs. Refrigerate until ready to fry.
- Heat vegetable oil in a saucepan over medium until hot but not smoking. Working in batches, fry olives until golden, about 1 1/2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Serve warm.
Being chic comes so effortlessly to you Trevor! Alas, not to everyone … These look magnificent.
Wow-these look great. Trix is so right. You are the master of chic.
I have never done fried olives. I have seen them, but never had the nerve to give it a go. Now you have convinced me. Bravo! And, by the way, the styling is SO dish appropriate, I cannot say. Plus I covet the glasses…
Love this! I’m going to try these tonight.
Ohhhh, this post is right up there with the Valentine post (for which you won an award). Remember? Please tell me the end result of this story. Thankyou for the appetizer suggestions. To be honest, I’m a fail. Not because I serve Triscuits or Wheat Thins or Pretzels but because I serve very few apps. My thinking process is that I work very hard to present a lovely (amazing, I hope) meal and I don’t want my guests stuffing their faces on appetizers. Although I don’t shirk on liquor or wine, I do keep my cocktail hour to a minimum – less than 60 minutes. I guess I’d be a big, fat flop in LA. LOL
I can’t be the ONLY one who wants to know who You Know Who is, right??!!??
Delicious recipe. Definitely ups the apps game!!
If I’ve made a lovely dinner, I offer just a few nibblies – usually a homemade dip or tiny tart. I don’t want them so full they can’t eat the star attraction. Love the stuffed olives and my husband would eat them all.
These are adorable and if I get up the nerve and energy I’ll be serving at Thankgivng. But, alas, I think most of his side of family would rather have the triscuits and cheese.
Sometimes, stuffing it is the best possible option. If only more people would learn how to stuff it and serve it…
I love the way small bites are served with cocktails in Europe. This sound perfect…can they be fried ahead and kept warm until guests arrive?
Hi Karen, I think these are best if served still slightly warm. They preserve their crunk and the cheese is perfectly melty still. I don’t think I would make them more than 1/2 hour before guests arrive. BUT, you can prepare them for frying by doing the breading and having them ready to go just before guests arrive..they take only a minute of frying…
Are you talkin’ to me? Are you talkin’ to me? I think you’re talkin’ to me. I have appetizer envy, to be truthful. I’m so busy planning the end of the meal I rarely think of the beginning. I guess I should take the veggies from Safeway off the black plastic tray before I serve them with bottled Ranch? Alright. I’m giving these a try for a Thanksgiving. I assume a jar of pre-stuffed olives is out of the question? Just checking.
I like this idea for places like chirdlen’s hospital, orphanages, etc. Donated stuffed toys that make up a Christmas tree, wrapped with a ribbon to keep the toys in place. Then Christmas day, the kids can have it. Maybe the toys have the chirdlen’s names on them.