Ameilia's Italian Stuffed Olives


An Italian side dish of colossal green olives stuffed with pork and chicken. You won't find these in Italian restaurants because they are labor intensive, but well worth it for special occasions. A family favorite - requirement actually - for a real Italian Christmas dinner.

Prep Time:
1 hrs
Cook Time:
2 hrs 20 mins
Total Time:
3 hrs 20 mins
100 olives


  • ¼ cup olive oil

  • 1 stalk celery, minced

  • ½ medium onion, minced

  • 2 cloves garlic, pressed

  • 2 thick cut bone-in pork chops

  • 1 whole skinless, bone-in chicken breast

  • 1 (10.75 ounce) can tomato puree

  • 1 (12 ounce) can tomato paste

  • 1 cup water

  • 3 (8 ounce) jars colossal green olives, with pits

  • 3 eggs, divided and beaten

  • ¼ cup grated Parmesan cheese

  • 1 teaspoon ground nutmeg

  • 1 lemon, zested

  • flour for dredging

  • bread crumbs

  • vegetable oil for deep frying


  1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Cook and stir celery, onion, and garlic in hot oil until translucent, about 5 minutes. Add pork and chicken and cook for 7 to 10 minutes. Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture. Reduce heat to low and cook, stirring occasionally, for 2 hours, or until pork and chicken are falling off the bone. Remove meat from the pot to cool, and set sauce aside.

  2. Meanwhile, remove olive pits using a special olive pitting tool. Make a slit in one side of each olive large enough to insert stuffing.

  3. Once cooled, remove pork and chicken meat from the bones, and mince. Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of reserved sauce. Use more or less sauce as needed so that meat mixture is moist, but not too wet.

  4. Fill each olive with enough stuffing so that a small amount is pushing out of the slit. Dip each stuffed olive in flour, then beaten egg, then bread crumbs. Stuffed olives may be frozen in an air-tight container at this point until ready to use.

  5. Heat oil in deep-fryer to 375 degrees F (190 degrees C).

  6. Fry olives in hot oil for about 3 minutes, or until golden brown on the outside. Serve warm.

Nutrition Facts (per serving)

226 Calories
22g Fat
6g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 50
Calories 226
% Daily Value *
Total Fat 22g 28%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 432mg 19%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 4g
Vitamin C 2mg 12%
Calcium 25mg 2%
Iron 1mg 5%
Potassium 142mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.