Olive Magazine

Deep-fried stuffed olives

Published: February 11, 2015 at 11:03 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 8-10 as a snack

A deliciously moreish appetiser, these deep fried olives are stuffed with oozing cheese, cured meats and anchovies. The garlic mayo with saffron adds a Spanish kick.

Nutrition:
NutrientUnit
kcal51
fat3.9g
carbs2.7g
fibre0.2g
protein1.3g
salt0.4g
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Ingredients

  • 40 large pitted green olives
  • 3 tbsp flour
  • 2 eggs, beaten
  • 100g breadcrumbs
  • olive oil

stuffing

  • 50g gruyère or gorgonzola
  • 2-3 slices salami or chorizo
  • 4 anchovies in olive oil, drained

garlic mayo

  • 2 cloves garlic, crushed
  • a good pinch saffron
  • 5 tbsp mayonnaise

Method

  • STEP 1

    To make the garlic mayo, mix the garlic, saffron and mayonnaise. For the stuffing, cut the cheese, salami and anchovies into small pieces and stuff them separately into the olive cavities.

  • STEP 2

    Roll the olives in the flour, then the egg and then the breadcrumbs. Repeat twice so you get a good coating of breadcrumbs.

  • STEP 3

    Heat a frying pan with 2cm olive oil until a piece of bread browns in 30 seconds. Fry the olives in batches until golden and crisp. Drain on kitchen paper and sprinkle with sea salt.

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