Fried Olives Stuffed With Gorgonzola Cheese

About: Over the past six years Tim Bereika has helped nurture Richmond’s ever growing food scene-racking up a heap of four-star reviews and earning him the title of Richmond Magazine’s “Best New Chef” for 2011 as w...

This snack was inspired by the regional dish olive ascolane from the Le Marche, Italy. Instead of the traditional meat filling I went with cheese. The castelvetrano olives have a mild buttery flavor and a slight sweetness that contrasts wonderfully with that sharp bite of the gorgonzola filling.

*The measurements for this recipe are located in the video description box on my YouTube channel.

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