Not Nonna’s Stuffed Olives

My wife’s grandmother from Italy would make some traditional stuffed olives; they were very good. Though Grandma passed many years ago, my wife’s family still speak of them reverently, and the legend of them grew. After the passing of her aunt, all the cousins spoke about the all-day process it took to make them. Some of the cousins (knowing I write this blog) pointed to me and said I should do it on this blog. Cousin Becky sent me the recipe, and I marveled at the number of steps, skills, and time required to make the nuggets of Italian Grandma love. That said, I’m not an Italian Grandma, and I am not loving enough to spend a day manipulating olives in precise steps to re-assemble around the filling.

That’s a lot of information to say I did my own thing, and the grandchildren to come will never know this wasn’t her recipe as long as you don’t rat me out. I used olives, Italian sausage, Panko bread crumbs, bacon, and parmesan cheese. I hope you like.

25 large olives, pitted
2 tablespoons olive oil
1/2 pound Italian sausage, bulk
4 ounces Panko bread crumbs
4 ounces parmesan cheese, grated
1 egg, beaten
2 tablespoons Italian herbs
12 slices bacon
25 toothpicks

Preheat oven to 400.

In a skillet on medium heat, add oil and sausage. Brown sausage.

Add bread crumbs, parmesan, and herbs. Cook for 5 minutes. Let cool.

Cut olives in half.

Make small balls of filling and place between olive halves.

Measure bacon to wrap around filled olive and wrap around olive. Secure with a toothpick.

Place on a foil lined baking sheet. Bake for 20-25 minutes.

Serves 25 people with high blood pressure or 8 without.

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