Ingredients Weight Measure
Jalapeño-stuffed green olives, large 24 ea.
Veal, ground, browned and drained 6 oz.
Shallots, minced 2 ea.
Garlic, minced 2 tsp.
Feta cheese 1 cup
Tomato, medium, peeled, seeded and minced 1 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 2 tsp.
Lemon, juiced 1/2 ea.
Capers, coarsely chopped 1 Tbsp.
Parsley, fresh, coarsely chopped 1 Tbsp.
Panko breadcrumbs 1 cup
Egg, large 1 ea.
Gruyère cheese, grated 1 cup
Lemon wheels, for garnish as needed
Lemon zest, for garnish as needed


  1. Drain the olives and slit each olive down the center lengthwise. Do not halve the olives. Discard the jalapeño.
  2. In a medium-sized bowl, combine browned veal, shallots, garlic, feta cheese, tomato concassé, TABASCO® Green Jalapeño Pepper Sauce, lemon juice, chopped capers, chopped parsley, panko and egg. Mix lightly with your hands. Do not overmix. Gather a walnut-sized ball of mixture in your hands and stuff each green olive.
  3. Place stuffed olives on a small sheet pan. Top the stuffed olives with grated Gruyère cheese and place under broiler until just bubbly and starting to brown. Serve immediately with lemon wheels and lemon zest as garnish.

Yield: 12 servings