These olives are filled with a rich and savory pork mixture, coated in bread crumbs, and baked to a salty crispness. Prep and Cook Time: 1 3/4 hours. Notes: You can use 4 oz. pork tenderloin cut into pieces in place of the ground pork. Add it to the garlic and parsley and pulse to "grind" it a few times before adding the salt, pepper, and parmesan cheese. If you can't find very large pitted green olives, you can use very large pimiento-stuffed olives and remove the pimientos. Olives can be made through step 6 and frozen for up to 2 months. Reheat, straight from the freezer, in a 375° oven on a baking sheet until browned and hot, about 30 minutes.
48 very large pitted green olives (see Notes)
4 garlic cloves
1/4 cup flat-leaf parsley leaves
1/4 pound ground pork (see Notes)
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1/2 cup finely shredded parmesan cheese
1/2 cup flour
1/4 teaspoon cayenne
2 cups dried bread crumbs or panko (Japanese bread crumbs)
How to Make It
Preheat oven to 375°. Drain olives in a colander, then in a single layer on several layers of paper towels to further drain and dry off a bit.
In a food processor, pulse garlic until minced, scraping down sides as needed. Add parsley and pulse until minced, scraping down sides as needed. Add pork, 1/2 tsp. salt, 1/2 tsp. pepper, and parmesan. Whirl to blend.
Using your fingers or a small spoon, stuff each olive with 1/4 to 1/2 tsp. pork mixture. Re-form olive around mixture if necessary. (The breading and baking will keep them together once they're cooked.)
In a resealable plastic bag, combine flour, remaining 1/2 tsp. salt, remaining 1/2 tsp. pepper, and the cayenne. Put stuffed olives in the bag and toss to coat. Remove the olives and place, in a single layer, on a dry surface, shaking off excess flour.
In a medium bowl, beat eggs with 2 tbsp. water. Next to the eggs, set up a large plate or shallow bowl and fill with bread crumbs. On the other side of the bread crumbs, set a large baking sheet.
Dip floured olives, a few at a time, in egg mixture and let excess drip off; then roll olives in bread crumbs or panko, tap excess off, and set coated olives on baking sheet. This process is easier if you keep one hand "dry" (to put floured olives in egg mixture and take coated olives out of bread crumbs) and one hand "wet" (to move olives from egg to bread crumbs).
Bake olives until golden and sizzling, about 20 minutes. Serve warm.