Hot olives, creamy goat cheese and a crisp panko crust are a recipe for love. Go beyond the cheese board and think hot, toasty “amuse bouche”. We all know the kitchen is a favorite gathering point in any house. Stay a step ahead when you host your next gathering and have these delicious cocktail and beer bites sitting up on the kitchen island ready for guests arrival. My favorite thing about these fried olives is that they do well fried up to 5 hours in advance and reheated in the oven at 250F for 15-20 minutes on a rimmed baking sheet before serving. You will look like a true Kitchen Diva effortlessly pulling these from the oven without a trace of flour, panko or fry pan to be seen! Grate a little parmigiano on top just as you see the first familiar face appear and bonus points if you toss in some fried parsley!


  1. In a small bowl, combine the cheese with mustard, red pepper, and herbs. Mix gently with a fork.
  2. Using your fingers, pack cheese mixture into the olive cavern. Wipe olive edges with fingers to keep the surface smooth.
  3. Prepare batter station. Place flour, whisked eggs and panko in three separate, low rimmed bowls.
  4. Heat oil in a shallow fry pan over medium heat- I use our All-Clad Stainless Steel 3 quartSauteuse. For frying, you want the oil to be between 350-400F. 375F is ideal.
  5. In batches of 8-10, roll goat cheese stuffed olives in flour, dredge through eggs, and roll in panko.
  6. Gently place battered olives in oil. Fry 1-2 minutes and then roll over with a slotted spoon.
  7. Fry another 1-2 minutes until a beautiful medium golden brown.
  8. Remove with a slotted spoon and place on a paper towel lined baking sheet to drain of excess oil. Repeat.
  9. Get them while there hot!

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