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Fried Nobile-Stuffed Olives

Add a touch of indulgence to your appetizer spread with Fried Nobile-Stuffed Olives. Crisp, golden-brown panko coating encases briny Castelvetrano olives stuffed with savory Nobile, creating a flavorful bite with every crunch. Garnished with Parmigiano Reggiano and fresh basil, these irresistible bites are perfect for parties or intimate gatherings. Pair them with a chilled glass of Prosecco or a light Italian lager to balance the rich, salty flavors and elevate your entertaining game!

Prep Time

15 min

Cook Time

2 min

Serves

6

Ingredients

  • 4 ounces sliced Principe Nobile, divided 
  • 1 (8-ounce) jar pitted Castelvetrano olives
  • 2 cups Panko bread crumbs 
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten 
  • Vegetable oil, for frying 
  • Grated Parmigiano Reggiano cheese, for garnish, optional  
  • Chopped fresh basil, for garnish, optional

Made With

Nobile Salame

Principe Nobile

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Fried Nobile-Stuffed Olives

Add a touch of indulgence to your appetizer spread with Fried Nobile-Stuffed Olives. Crisp, golden-brown panko coating encases briny Castelvetrano olives stuffed with savory Nobile, creating a flavorful bite with every crunch. Garnished with Parmigiano Reggiano and fresh basil, these irresistible bites are perfect for parties or intimate gatherings. Pair them with a chilled glass of Prosecco or a light Italian lager to balance the rich, salty flavors and elevate your entertaining game!

Prep Time

15 min

Cook Time

2 min

Serves

6

Made With

Nobile Salame

Principe Nobile

Button

Learn More

Ingredients

  • 4 ounces sliced Principe Nobile, divided 
  • 1 (8-ounce) jar pitted Castelvetrano olives
  • 2 cups Panko bread crumbs 
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten 
  • Vegetable oil, for frying 
  • Grated Parmigiano Reggiano cheese, for garnish, optional  
  • Chopped fresh basil, for garnish, optional

How To Make

  1. Cut 2 ounces of the Nobile in half. Roll each halve tightly into a log. Stuff each olive with a piece of Nobile, trimming the Nobile to fit. 
  2. Place bread crumbs, flour and eggs in 3 separate shallow bowls. Dip olives in flour, eggs, then into bread crumb mixture, shaking off any excess. 
  3. Heat large Dutch-oven over medium-high heat filled halfway with oil. Heat oil to 375°F. Working in batches, fry olives until golden-brown, for about 1 minute. Transfer to a paper-towel-lined plate. Repeat with remaining olives.
  4. Skewer olives and remaining Nobile together with a toothpick. Garnish with cheese and basil.

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