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Deep Fried Stuffed Olives with Ouzo Dip: THE DRUNK OLIVE



for the olives:

  • olive oil for frying

  • 20 olives without seeds (black or green)

  • 100 gr feta cheese (or use red pepper)

  • 1 egg, beaten

  • ½ cup mixture of flour with semolina and a little bit of salt

  • bread crumbs (a handful)

for the yogurt ouzo lemon dip:

  • 2 tablespoons of ouzo

  • 100 gr yoghurt

  • 1 teaspoon lemon juice

  • 1 teaspoon honey

  • 1 teaspoon olive oil

  • ¼ teaspoon salt



for the fries stuffed olives:

  1. Fill the olives with feta (or another ingredient of your choice) and dry them with kitchen paper.

  2. Pour enough olive oil into a saucepan to reach a depth of 2 inches. Heat medium-high.

  3. Place the egg in a small bowl and beat with a fork. Add the olives and let them soak for a minute, making sure that the egg is covering every side.

  4. In a shallow dish spread the mixture of flour, semolina and salt. Transfer the egg-soaked olives to the dish of semolina and evenly coat in bread crumbs.

  5. Fry the olives in the pre-heated oil in three batches until golden brown; about 45 seconds.

  6. Drain the olives on a paper towel.

  7. Serve the olives warm, and the yogurt-ouzo-lemon dip chilled.

for the yogurt ouzo lemon dip: 1. Mix the ouzo, yogurt, lemon juice, honey, olive oil and salt.


WORDS: Katerina Sakelliou

PHOTOS: Annette Spaan

Katerina Sakelliou was born on Poros island, from where she cooks and shares her favorite adventures and recipes on her blog, Katerina's Kouzina, at

Annette Spaan is a Dutch journalist, copywriter, travel and food photographer at


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