Aunt Ida's Fried Olives / Olive Fritte della Zia Ida

24 giant green pit olives (you can pit the olives with an olive pitter, I used to do it for so many years until I founded them already pitted from an Italian grocery store).


  • 3-4 ounce pork
  • 2 ounce pancetta
  • 1 cup white wine
  • 1/4 cup of fresh Italian bread (without crust)
  • 3 tablespoons of freshly grated Parmesan cheese
  • Salt and freshly ground pepper
  • 1 egg yolk
  • 2 eggs
  • 1 cup flour
  • 1-2 cup Italian bread crumbs (I use the Pastene breadcrumbs with Italian Romano Cheese and herbs already in it)
  • 4 cup oil for deep frying


  1. Cut the pork and the pancetta into small pieces. Sauté the pancetta in a skillet until it begins to color and add the pork salt and pepper and cook until golden. Add the wine and simmer for about 1 hour. To keep the mixture moist, you can add a little bit more wine if necessary.
  2. Chop the meat very very finely (drain the liquid before). The bread have to be soak in water and squeeze dry and then add the bread to the meat with the egg yolk and Parmesan cheese
  3. Fill the olives with the mixture.Roll the olives in flour, then the egg and then in the breadcrumbs
  4. Fry the olives in the oil until nice color
  5. Serve hot
  6. (I always double or triple this recipe. I prepare them 2-3 weeks in advance and freeze them. Try it, it is very good.)
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Helen Holland

Recipies should be more printer friendly. Need the reciepe not three extra pages of nothing info.


When these are prepared in advance, are they fried, then frozen and thawed when it’s time to serve? Or to what stage are they prepared in advance? Thanks!

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