Fried Gordal Olives from Spain Stuffed with Goat Cheese and Pine Nuts


Fried Gordal Olives from Spain Stuffed with Goat Cheese and Pine Nuts
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Ingredients:

Olives
 30 green Gordal olives, pitted
Stuffing
 Extra virgin olive oil to taste
 ¾ cup goat cheese
 2 tbsp pine nuts
 2 large shallots, finely diced (brunoise-style)
 Fresh thyme to taste
 Freshly ground black pepper
 Disposable plastic piping bag
Frying
 2 whole eggs
 A dash of milk
 ¾ cup flour
 ¾ cup breadcrumbs
 Canola oil to taste

Preparation:

Stuffing
1

In a medium skillet, heat the extra virgin olive oil and add the shallots.

2

Once the shallots are soft, add the pine nuts and cook until to a golden brown.

3

Add the goat cheese and let it melt partially, while incorporating the rest of the ingredients. Add the thyme leaves and season the ingredients with the black pepper.

4

Spoon the mixture into the piping bag and let it rest until it cools down.

Olive coating and frying
5

Cut the tip of the piping bag wide enough so the pine nuts can pass through, but not too wide. Otherwise it will be difficult to stuff the Gordal olives.

6

Stuff all the Gordal olives, and set aside.

7

Beat the eggs with the milk.

8

Roll the Gordal olives in flour, pass them through the eggs, then coat them with the breadcrumbs.

9

Store in the refrigerator until frying time.

10

Fry them at 360°F for about a minute or until they turn golden brown.

Chef’s Tips:
1. If you dilute the eggs with a dash of milk and if you use a hand blender instead of a whisk, they’ll become runnier.
2. “How do I know if the oil is heated to the desired temperature?” Simply toss a piece of bread in the oil. If it turns golden brown in a minute or so, your oil is ready.

Credits: Chef Tigretón from ChefTigreton.com

Ingredients

Olives
 30 green Gordal olives, pitted
Stuffing
 Extra virgin olive oil to taste
 ¾ cup goat cheese
 2 tbsp pine nuts
 2 large shallots, finely diced (brunoise-style)
 Fresh thyme to taste
 Freshly ground black pepper
 Disposable plastic piping bag
Frying
 2 whole eggs
 A dash of milk
 ¾ cup flour
 ¾ cup breadcrumbs
 Canola oil to taste

Directions

Stuffing
1

In a medium skillet, heat the extra virgin olive oil and add the shallots.

2

Once the shallots are soft, add the pine nuts and cook until to a golden brown.

3

Add the goat cheese and let it melt partially, while incorporating the rest of the ingredients. Add the thyme leaves and season the ingredients with the black pepper.

4

Spoon the mixture into the piping bag and let it rest until it cools down.

Olive coating and frying
5

Cut the tip of the piping bag wide enough so the pine nuts can pass through, but not too wide. Otherwise it will be difficult to stuff the Gordal olives.

6

Stuff all the Gordal olives, and set aside.

7

Beat the eggs with the milk.

8

Roll the Gordal olives in flour, pass them through the eggs, then coat them with the breadcrumbs.

9

Store in the refrigerator until frying time.

10

Fry them at 360°F for about a minute or until they turn golden brown.

Fried Gordal Olives from Spain Stuffed with Goat Cheese and Pine Nuts