By Becky Hardin
Updated Apr 18, 2025
These Fried Blue Cheese Stuffed Olives are just delicious. And when served with a simple garlic aioli sauce, they are absolutely addicting! These fried and stuffed olives are the perfect holiday appetizer, just what you need for Christmas or New Year’s Eve!
Blue Cheese Stuffed Olives
In a past life I was a waitress at a really beautiful high-end martini bar/restaurant in Jacksonville Beach. It was so fun and the world seemed like my oyster. Or maybe, better yet, the world was my blue cheese stuffed olive! I don’t even like olives but I LOVE these Fried Blue Cheese Stuffed Olives!
These fried blue cheese stuffed olives are the perfect holiday appetizer, or the perfect treat to indulge in year round. They’re also a unique ingredient for charcuterie boards and appetizer platters. So easy and delicious!
And don’t even get me started on the garlic aioli sauce we made to dip them in…YUM! An appetizer match made in heaven.
Ingredients1x2x3x
For the Fried Olives
- ▢ ¼-½ cup mild Blue or Gorgonzola cheese crumbled, or use goat cheese, pimentos, or even ham
- ▢ 40 pitted Spanish green olives dried thoroughly
- ▢ ½ cup all-purpose flour
- ▢ 2 eggs lightly beaten
- ▢ ½ cup regular panko bread crumbs
- ▢ ½ cup plain breadcrumbs
- ▢ ¼ cup grated Parmesan cheese
- ▢ canola or vegetable oil for frying
For the Aioli Dip (garlic dip):
- ▢ 2 garlic cloves pressed through a garlic press
- ▢ ¼ teaspoon kosher salt
- ▢ ½ cup Greek yogurt or mayonnaise
- ▢ 2 tablespoons olive oil
- ▢ juice from ½ lemon or lime
Instructions
- Gently stuff each dried olive with a small piece of Blue or Gorgonzola cheese and place on a paper towel-lined plate. Set aside until ready to fry.
- In a large, heavy-bottomed stovetop pan, pour enough oil to fill the pan 1/3 of the way up the sides. Heat oil until a deep-frying thermometer reads 350°F or until a cube of bread, deep-fried, takes 2 minutes to brown.
- While oil is heating, place the flour in a cereal-sized bowl. Place the slightly beaten eggs in another cereal-sized bowl and combine the panko breadcrumbs, plain breadcrumbs, and Parmesan in another small bowl.*
- When oil is ready, place 5-8 olives in the bowl with the flour. Toss gently with a slotted spoon or fork until olives are coved with flour.
- Place the olives in the bowl with the beaten egg, being sure to coat each olive with egg. With a different slotted spoon (or fork), transfer the olives to the breadcrumb mixture and, using, yet, another fork, turn the olives gently to cover with the breadcrumbs.
- Place the olives in the hot oil and fry for 30-45 seconds or until golden brown. Very gently stir the olives in the oil so all sides fry evenly. Transfer the olives to the paper-towel covered plate to cool a few minutes before serving. Repeat until all olives are fried.
- Serve with Aioli Dip and enjoy!
For the Aioli Dip (garlic dip):
- Press the garlic through a garlic press and transfer the garlic to a cutting board.
- Sprinkle the garlic with the coarse kosher salt. Scrape the garlic and salt back-and-forth, while pressing the mixture firmly, with the side of the knife, until a paste forms.
- Place the garlic paste in a small bowl and add the Greek yogurt, olive oil and lemon (or lime) juice. Whisk quickly until mixture is well incorporated. Season to taste with salt & black pepper. Cover and refrigerate until ready to use.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Fried Blue Cheese Stuffed Olives Step by Step
Stuff the olives: Dry 40 olives well and then stuff each one with a piece of cheese. Set aside.
Heat the oil : Using a large pot or dutch oven, fill about 1/3 of it with oil, and heat it to 350°F.
Set up your dredging bowls : Set up 3 small bowls: place 1/2 cup flour in one, 2 beaten eggs in the second, and 1/2 cup panko breadcrumbs and 1/2 cup plain breadcrumbs in the third bowl.
Coat the olives: Place olives (5-8 at a time) in the bowl of flour, and toss to coat. Transfer olives to the egg bowl, and fully coat them with egg and then coat with the breadcrumbs.
Fry the olives: When the oil is fully heated, place the prepared batch of olives in, and fry them for about 30-45 seconds. Remove and set them aside while you fry the rest of the olives.
How to Make Garlic Aioli Step by Step
Prep the garlic: Place 2 garlic cloves through a garlic press.
Make a paste : Make a garlic paste by mixing the garlic with 1/4 teaspoon salt, and using a knife to scrape, press, and mix.
Add yogurt : Mix garlic paste with 1/2 cup Greek yogurt (or mayonnaise), 2 tablespoons olive oil, and juice from 1/2 lemon and whisk mixture. Season with salt & pepper, and refrigerate until ready to use.
How to Store and Reheat
Store leftover fried olives in an airtight container in the fridge for 3-4 days. I’d suggest bringing them to room temperature before dipping in the garlic aioli or reheat in the oven. The garlic aioli will keep for up to 2 days also in the refrigerator. I do not recommend freezing either of these dishes.
Serving Suggestions
If you’re looking for a few other appetizer options for the holidays, a game day celebration or just a plain old get together, these flavor packed Tortilla Pinwheels are simple to prepare and delicious. Everyone’s favorite Baked Chicken Wings is always a good option and would taste great with the garlic aioli, or even a batch of this simple Homemade Garlic Bread pairs well with the aioli.
more appetizer recipes
Swedish Meatballs Recipe
Pigs in a Blanket (Cheesy!)
Bacon Wrapped Tater Tots Recipe (Sweet and Spicy!)
Sausage Balls
Fried Blue Cheese Stuffed Olives
Ingredients
For the Fried Olives
- ¼-½ cup mild Blue or Gorgonzola cheese crumbled, or use goat cheese, pimentos, or even ham
- 40 pitted Spanish green olives dried thoroughly
- ½ cup all-purpose flour
- 2 eggs lightly beaten
- ½ cup regular panko bread crumbs
- ½ cup plain breadcrumbs
- ¼ cup grated Parmesan cheese
- canola or vegetable oil for frying
For the Aioli Dip (garlic dip):
- 2 garlic cloves pressed through a garlic press
- ¼ teaspoon kosher salt
- ½ cup Greek yogurt or mayonnaise
- 2 tablespoons olive oil
- juice from ½ lemon or lime
Instructions
- Gently stuff each dried olive with a small piece of Blue or Gorgonzola cheese and place on a paper towel-lined plate. Set aside until ready to fry.
- In a large, heavy-bottomed stovetop pan, pour enough oil to fill the pan 1/3 of the way up the sides. Heat oil until a deep-frying thermometer reads 350°F or until a cube of bread, deep-fried, takes 2 minutes to brown.
- While oil is heating, place the flour in a cereal-sized bowl. Place the slightly beaten eggs in another cereal-sized bowl and combine the panko breadcrumbs, plain breadcrumbs, and Parmesan in another small bowl.*
- When oil is ready, place 5-8 olives in the bowl with the flour. Toss gently with a slotted spoon or fork until olives are coved with flour.
- Place the olives in the bowl with the beaten egg, being sure to coat each olive with egg. With a different slotted spoon (or fork), transfer the olives to the breadcrumb mixture and, using, yet, another fork, turn the olives gently to cover with the breadcrumbs.
- Place the olives in the hot oil and fry for 30-45 seconds or until golden brown. Very gently stir the olives in the oil so all sides fry evenly. Transfer the olives to the paper-towel covered plate to cool a few minutes before serving. Repeat until all olives are fried.
- Serve with Aioli Dip and enjoy!
For the Aioli Dip (garlic dip):
- Press the garlic through a garlic press and transfer the garlic to a cutting board.
- Sprinkle the garlic with the coarse kosher salt. Scrape the garlic and salt back-and-forth, while pressing the mixture firmly, with the side of the knife, until a paste forms.
- Place the garlic paste in a small bowl and add the Greek yogurt, olive oil and lemon (or lime) juice. Whisk quickly until mixture is well incorporated. Season to taste with salt & black pepper. Cover and refrigerate until ready to use.
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
