Fried Salumi Stuffed Castelvetrano Olives

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  • 12 ounces (about 40) Mezzetta Castelvetrano Olives
  • 5 ounces ground Genoa salumi
  • 2 tablespoon grated parmesan cheese
  • 1⁄4 teaspoon freshly grated nutmeg
  • 1 egg yolk
  • 1 whole egg
  • 1 lemon, zest finely grated
  • Kosher salt and freshly ground black pepper, to taste
  • Canola Oil, for frying
  • 2 tablespoon whole milk
  • 1 1⁄2 cups breadcrumbs
  • 1⁄2 cup flour


Pit olives by lightly crushing them individually with the flat side of a chef's knife; discard pits, leaving olives as intact as possible.

Mix salumi, parmesan, nutmeg, egg yolk, lemon zest, salt, and pepper in a bowl. Divide mixture into forty 1⁄2 tsp. balls. Stuff 1 ball of meat mixture into each olive; press olive around filling to seal.

Heat 2′′ oil in a 4-qt. saucepan until a deep-fry thermometer reads 375°.

Whisk whole egg and milk in a bowl. Place breadcrumbs and flour in two separate bowls. Working in batches, roll olives in flour, dip in egg mixture, then coat in bread crumbs; fry until crisp and filling is cooked through, 3–4 minutes. Using a slotted spoon, transfer olives to paper towels; season with salt and enjoy.

By Executive Chef Elise Wiggins from Panzano