Oven Fried Stuffed Olives – Low Carb & Paleo
Oven fried stuffed olives are a flavorful, low‑carb, paleo snack that’s crisp on the outside and savory inside.
These bites are paleo, keto‑friendly, low in carbs and gluten free. Each olive is filled with seasoned ground sausage and coated in a crunchy, nut‑and‑seed breading for a satisfying texture.
An addictive, easy-to-make snack — shake & bake style. Choose mild or spicy Italian sausage to suit your taste. They work great as appetizers, party hors d’oeuvres, or between‑meal nibbles.
If you prefer dairy, stir a little Parmesan into the coating; the recipe below keeps them dairy‑free.
Watch the Recipe Video: Press Arrow to Play
A bite‑sized, flavor‑packed appetizer or snack.
Oven Fried Stuffed Olives
Ingredients:
- 36 pitted green olives (Sicilian or similar)
- ¼ lb ground Italian sausage (mild or hot)
- ½ cup almond slivers or almond flour
- ⅓ cup shelled, unsalted sunflower seeds
- 1½ tablespoons flat‑leaf parsley, chopped
- 2 teaspoons garlic powder
- ½ tablespoon thyme (dried or fresh)
- 1 extra‑large egg (or 2 smaller eggs)
- 1½ tablespoons olive oil or avocado oil (for greasing)
Directions:
- Preheat the oven to 400°F (204°C). Use 1½ tablespoons oil to grease a baking sheet.
- In a food processor combine the almond slivers (or almond flour), sunflower seeds, parsley, garlic powder, and thyme. Pulse until a grainy, flour‑like texture forms. Pour the mixture into a large zip‑top bag and set aside.
- Make two small slits around the olive opening to slightly widen the hole (see video for demonstration).
- Use a chopstick or skewer to pack a small amount of ground sausage into each olive until filled.
- Beat the egg in a small bowl to make an egg wash.
- Dip each stuffed olive into the egg wash, then place it into the zip‑top bag with the coating. Seal the bag and shake until each olive is evenly coated.
- Arrange the coated olives on the prepared baking sheet. Bake for 25 minutes, turning once halfway through. The coating should be lightly golden. Remove from the oven and serve warm. Store leftovers in the refrigerator and reheat gently.
Nutritional Data (estimates): Yield: 36 olives; Servings: 9 (4 olives per serving). Calories: 126; Carbs: 3 g; Net Carbs: 2 g; Fiber: 1 g; Total Fat: 10 g; Saturated Fat: 2 g; Protein: 5 g; Sugars: 1 g.
*All nutritional data are estimates based on the ingredients used.
📖 Printable Recipe Card
Oven Fried Stuffed Olives
Stacey
Pin Recipe
Ingredients
- 36 pitted green olives (I used Sicilian)
- ¼ lb ground Italian sausage, mild or hot
- ½ cup almond slivers or almond flour
- ⅓ cup sunflower seeds, shelled unsalted
- 1½ tablespoon flat leaf parsley
- 2 teaspoon garlic powder
- ½ tablespoon thyme (dried or fresh)
- 1 xl egg (or 2 smaller eggs)
- 1½ tablespoon olive oil or avocado oil
Instructions
- Preheat oven to 400°F (204°C) and grease a baking sheet with 1½ tablespoons oil.
- In a food processor combine the almond slivers (or almond flour), sunflower seeds, parsley, garlic powder, and thyme. Process until grainy. Transfer to a large zip‑top bag.
- Cut two small slits around each olive opening to widen it slightly (see video).
- Stuff each olive with ground sausage using a chopstick or skewer.
- Beat the egg in a small bowl to make an egg wash.
- Dip stuffed olives in the egg wash, then place them in the bag with the coating. Seal and shake until coated.
- Place coated olives on the prepared baking sheet. Bake 25 minutes, turning once halfway, until the coating is lightly browned. Remove and serve. Refrigerate leftovers.
Video
*As an Amazon Associate I earn from qualifying purchases.
Notes
*All nutritional data are estimates based on the products used.
Nutrition
Calories: 126
Carbohydrates: 3 g
Fat: 10 g
Saturated Fat: 2 g
Fiber: 1 g
Sugar: 1 g
Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie
Recipes You May Also Enjoy:
To discover more low‑carb, gluten‑free recipes, visit the community on Facebook and consider supporting with gluten‑free low‑carb cookbooks.
PIN IT
