If you don’t like olives, this recipe could change your mind. The Castelvetrano, a type of Sicilian green olive, has a buttery, sweet flavor and a surprisingly meaty texture that holds up to both stuffing (with hot Italian sausage and grated fontina cheese) and frying until it becomes a salty, briny, golden-brown, crispy nugget perfect for your next aperitivo hour. (Just don’t skip the double breading, which locks in the filling!) These stay hot and crunchy for a surprising amount of time, so go ahead and graze—pair ‘em with Prosciutto & Parmesan Twists, Lemon & Onion Crostini, and an Aperol Spritz for a perfect aperitivo hour.
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