Cheese Stuffed Crispy Fried Olives

Ahead of party season, we're testing out lots of popular recipes (but making them vegan!). Gone are the days of uninspiring plant-based party food - you can win your guests over and not miss out in the slightest.

So, give these herbi stuff and crispy fried olives a go, We couldn’t believe how honestly tasty these crunchy little balls were, with the recipe from Mob - we subed out the ricotta for our vegan cheese Herbi and instead of the eggs, used 1 tbsp cornflour and 3 tbsps of water. We promise you, your pals will love these next time you host a party… 🫒

vegan cheese stuffed crispy fried olives


100g Herbi (Vegan garlic and herb cheese) 

1 Tsp Chilli Flakes

3 Tbsp Oregano

30g Breadcrumbs

1 tbsp cornflour, 3 tbsp water (egg replacement)

50g Plain Flour

300g Pitted Green Olives

1L Vegetable Oil


Olive Oil


Add the cheese, chilli and oregano to a bowl with a splash of olive oil and a pinch of salt - mix together and then spoon the mix into a squeezy bottle or piping bag. Squish a little of the cheesy mix into each olive.

Add a pinch of salt and oregano to both the flour and breadcrumbs (separately) and in a different bowl, make your water/cornflour mix.

Toss each olive in the flour mix, then dip it in the cornflour/water fix and lastly - roll the olive in the breadcrumbs. Repeat the process, dipping into the egg replacement and then the breadcrumbs. 

When all the olives are coated, heat a deep pan of oil until it sizzles add add the olives to fry. Leave them for about 4 - 5 mins, until gold and crispy. Remove them using a slotted spoon, let the oil drain onto kitchen paper and sprinkle over some extra flakey salt. 

Let cool and then tuck in!


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