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Nutrition Facts
Serving Size 136 g
(Approx. 8 Servings)
Amount Per Serving
Calories 370 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 710 mg 30%
Total Carbohydrate 15 g 5%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 9 g
Vitamin A 2% Iron 2%
Vitamin C 0% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Manchego Stuffed Fried Spanish Olives and Romesco

Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

2 cup(s) grapeseed oil
1 Oz H-E-B Texas Sized Pitted Olives
1 cup(s) manchego cheese, shredded or cut into small lardons for stuffing olives
1 1/2 cup(s) all purpose flour, plus more as needed for dredging
6 large eggs, whisked together
2 cup(s) panko bread crumbs, plus more as needed for dredging
1/3 cup(s) Four J Romesco Sauce, plus more as needed
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Add oil to a heavy bottomed medium size pot set over medium-low heat. Keep oil between 325ºF to 350ºF.
Meanwhile, rinse and drain olives and pat dry.
Place a small amount of manchego cheese inside each pitted olive.
Set up a dredging station with three separate shallow bowls or dishes with flour in the first, egg in the second and panko in the last dish.
Place a few olives at a time in flour and turn to coat. Roll olives in eggs then gently toss in panko to coat.
Fry in batches until golden brown then remove to a sheet pan fitted with a rack to drain.
Serve with romesco sauce for dipping.
Chef's Note: I like to heat romesco sauce in a little non-stick skillet with a little crushed red pepper for a hot and spicy dipping sauce.


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