The most divisive foodie fad ever: why 30-minute beer-battered olives are a must-have summer trend
- Gourmets are crazy about the unusual recipe combination – beer-buttered olives
- A US chef has published a quick and easy recipe for crispy stuffed olives
- Dinner party appetizers can be cooked in batches in 30 minutes
- Chef Carolina Gelen strives to keep her recipes affordable. accessible
Foodies rave about the beer-seasoned olives, calling them a summer “must-eat” appetizer.
In this unusual dish, olives are stuffed with cheddar cheese, coated in flour and seasoned beer, and then fried.
The finished product can be served with cayenne pepper and fried rosemary.
30 minute recipe was created by US-based chef Carolina Gelen was inspired to make the dish after finding a dingy bowl of olives in a thrift store.
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US-based chef Carolina Gelen has created a summer ‘must-try’ dish: cheese-stuffed beer-buttered olives
Olives are stuffed with cheese, dusted with flour and seasoned beer batter and fried.Carolina followers rave about unusual ‘genius’ recipe
“It’s a delicious appetizer that takes less than 30 minutes to make and is definitely a crowd pleaser,” Carolina said of the dish.
The cook said that beer can be replaced with sparkling water for those who are not interested in drinking.
To prepare the food in advance for the dinner party, the chef suggested making a dipping sauce, stuffing the olives with cheese, dusting with flour, preparing the dough, and heating the oil bath. When your guests arrive, all that’s left is to fry the olives.
Fried olives should be eaten immediately, but they will remain crispy for about 10-15 minutes after frying.
Carolina’s followers are obsessed with recipes.
“I can probably eat my weight with this,” commented one excited foodie.
“You’re a genius. I do this a lot,” said another.
‘Wow! These are great! We couldn’t stop eating them. Thanks for sharing! A woman said.
“I made this last night and OMG I’m in love. Thank you for this,” another commented.
One fan pointed out that the origin of this dish is in Italy. “It’s called olive ascolane. It’s green olives stuffed with minced meat and cheese, then breaded and fried,” she said.
Originally from Transylvania, Romania, Carolina specializes in recipes that are approachable, affordable, and accessible due to her upbringing.
“I didn’t grow up with a lot of stuff, so I loved being thrifty and buying good things. It’s also shaped my approach to cooking. I make most of my recipes. We try to make it as affordable as possible.
She learned many cooking techniques from her mother when she was a child.
“I’ve worked in five-star restaurants and casual cafes, but the best experience was growing up in my mother’s kitchen,” she explained.
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