Wesson Recipes

Spicy Stuffed Queen Olives

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Cooking Time

3 minutes

Prep Time

30 minutes

Serving Size

10-15

Looking for a crowd-pleasing appetizer that’s guaranteed to disappear fast? These Spicy Stuffed Queen Olives are the perfect bite-sized addition to holiday gatherings, game-day spreads, cocktail parties, and special celebrations throughout the year. Filled with a savory seasoned beef mixture, coated in crispy golden breadcrumbs, and served with a creamy pesto dipping sauce, they’re packed with bold flavor in every bite.

Made with Wesson Canola Oil, these fried olives achieve the perfect golden, crunchy exterior while allowing the rich, savory filling to shine. For over 125 years, Wesson Oil has been a trusted staple in American kitchens, helping home cooks create delicious recipes with reliable results. Its light, neutral flavor makes it an ideal choice for frying, delivering a crisp texture without overpowering the ingredients.

The combination of salty Spanish Queen olives, Parmesan-infused beef filling, and crunchy seasoned coating creates an irresistible appetizer that’s crispy, savory, and full of umami flavor. Served warm with a creamy pesto mayo dip, these elegant little bites are perfect for holiday entertaining yet easy enough to enjoy any time of year. Make a double batch because guests will be reaching for seconds before you know it!

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CONTAINS:

dairy, eggs

Ingredients

Filling

Wesson Canola Oil 4 cups, divided.

Onion, diced 1/2 small.

Garlic, minced 2 cloves.

Red bell pepper, finely diced 1/4 cup.

Basil, dried 1/2 tsp.

Oregano, dried 1/2 tsp.

Lean ground beef 1/2 lb.

Parmesan cheese, finely grated 1/4 cup.

Egg yolk 1 .

Spanish queen olives (super colossal size) 24 - 30, pitted.

All-purpose flour 1/2 cup.

Eggs, lightly beaten 2 .

Breadcrumbs 1 1/2 cups.

Salt 1 1/2 tsp.

Dried chili flakes 1/2 tsp.

Dipping Sauce

Wesson Classic Mayo 1 batch.

Pesto 1 tbsp.

Method

Stuffing mixture

In a sauté pan on medium, heat 2 tbsp Wesson Canola Oil and sauté onions, garlic, red pepper, basil and oregano until tender approximately 4 minutes.

In a large bowl, combine onion mixture with beef, Parmesan cheese and egg yolk. Mix well.

Slice olives lengthwise on one side only to allow opening to stuff.
Place ½ tsp of stuffing in each olive and gently squeeze to close.
Repeat until all olives are filled.

Wesson Mayo

To make Wesson Mayonnaise, follow the recipe.

Assembly Method

Pre-heat deep fryer to 325ºF.

Combine breadcrumbs, salt and chili flake in a shallow bowl. Coat each olive in flour to coat, roll in egg and then breadcrumb mixture pressing to coat fully. Repeat. Deep fry olives for 3 minutes, turning or until meat is fully cooked and coating is golden brown. Remove to rack and serve while warm.

To make dipping sauce, mix 1/2 cup Wesson Mayonnaise and 1 tbsp pesto together. For a more flavorful dip, add more pesto as desired.