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Food trends 2022: Why 30 minute beer-battered OLIVES are the must-try trend of summer

The most divisive foodie fad yet: Why 30 minute beer-battered OLIVES are the must-try trend of summer

  • Foodies are raving about one unusual recipe combination – beer-battered olives
  • A US chef released her quick and simple recipe for the crispy stuffed olives
  • The dinner party appetizer can be put together and cooked in 30 minutes 
  • The chef, Carolina Gelen, tries to make her recipes affordable and accessible

Foodies are raving about beer-battered olives and dubbing them the ‘must-try’ appetiser of summer.

The unusual dish requires olives to be stuffed with cheddar cheese and coated with flour and a seasoned beer-batter, before being deep fried. 

The finished product can be served with cayenne pepper and fried rosemary.

The 30 minute recipe was created by US-based chef, Carolina Gelen, who was inspired to make the dish after finding a dinky olive bowl in a thrift store. 

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US-based chef Carolina Gelen has created the ‘must-try’ food of the summer – cheese stuffed beer-battered olives

The olives are stuffed with cheese, then coated with flour and a seasoned beer-batter, they are then deep fried

Carolina's followers are raving about the unusual 'genius' recipe

The olives are stuffed with cheese, then coated with flour and a seasoned beer-batter, they are then deep fried. Carolina’s followers are raving about the unusual ‘genius’ recipe

‘It’s a delicious appetiser that takes less than 30 minutes to make, and it’s certainly a crowd pleaser,’ Carolina said about the dish.

The cook said the beer can be replaced with sparkling water for those not interested in drinking.

To prepare the dish in advance for a dinner party, the chef suggested making the dipping sauce, stuffing the olives with cheese, tossing them in flour, preparing the batter and heating the oil bath. Then all you have to do when guests arrive is fry the olives.

The deep-fried olives should be eaten immediately, but will stay crispy for 10 to 15 minutes after frying. 

Carolina’s followers are obsessed with the recipe.

‘I think I could probably eat my weight in these,’ one excited foodie commented.

‘You are genius. I’m so doing this,’ another said.

‘Wow! These are amazing! We couldn’t stop eating them. Thank you so much for sharing!’ one woman said.

‘I made this last night, and OMG I am in love. Thanks for this one,’ another commented. 

One fan pointed out the dish has it’s origins in Italy. ‘It’s called Olive Ascolane. It’s green olive stuffed with a mince meat and cheese stuffing, then breaded and deep fried,’ she said.

Carolina’s recipe for beer-battered olives 



  • 226 g green olives, pitted
  • 50 g sharp cheddar cheese
  • 20 g all-purpose flour


  • 74 g all-purpose flour
  • 32 g cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon black pepper
  • 1/2 tablespoon fresh rosemary, finely chopped, plus more sprigs for frying
  • 105 g light beer or sparkling water, plus more as needed
  • A pinch of salt
  • Neutral oil for frying
  • Cayenne, for dusting

Dipping sauce

  • 2 to 3 garlic cloves, minced
  • 2 tablespoons finely chopped chives, or scallions
  • 59 g Greek yogurt
  • 57 g mayonnaise
  • The juice of 1/2 small lime, about 1 tablespoon
  • A pinch of salt


* Put a small piece of cheese inside an olive

* Add 20g of flour over the olives, and toss to coat

* To make the batter , add the flour, cornstarch, baking powder, black pepper, and chopped rosemary to a mixing bowl. Whisk the dry ingredients, then pour in the beer. Whisk until combined

* Add enough oil to a pot to create a 2-inch or 5-cm deep oil bath. Heat until the oil temperature reaches 190°C

* Dip each olive in the batter, then gently place it in the hot oil. Fry the olives in batches for 5 to 7 minutes and flip halfway through

* Remove the olives from the oil, and place them over a cooling rack, lined with paper towels

* Fry some rosemary sprigs for 15 to 30 seconds and set aside

* For the dipping sauce, mix all dipping sauce ingredients in a bowl

* Top the fried olives with a dusting of cayenne, a sprinkle of salt, and fried rosemary leaves. Serve right away


Carolina is originally from Transylvania in Romania, and her upbringing has resulted in her specialising in approachable, affordable and accessible recipes.

‘I didn’t grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, she said.

She learned a lot of her cooking skills from her mother when she was growing up.

‘I’ve worked in five star restaurants and casual cafés, but the best experience was growing up in my mother’s kitchen,’ she explained. 

Carolina’s top appetizers for dinner parties

* Scallion pancakes

* Fall Squash Gallette

* Roasted Squash Caprese Salad

* Cheesy Eggplant Puff Pastry

* Heirloom Tomato Salad

* Avocado Mousse