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Deep-fried olives served on skewers

Deep-fried olives

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6

Coat feta-stuffed olives with juniper-flavoured breadcrumbs to make these easy canapés. Serve on skewers with a lemon and vermouth mayonnaise on the side

  • Vegetarian
Nutrition: Per serving (6, excluding mayo)
NutrientUnit
kcal192
fat10g
saturates1g
carbs20g
sugars1g
fibre2g
protein5g
salt0.9g
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Ingredients

  • 100g panko or coarse dried breadcrumbs
  • 4 crushed juniper berries
  • 160g feta-stuffed olives
  • 3 tbsp plain flour
  • 1 egg , beaten
  • 300ml vegetable oil

For the lemon and vermouth mayo

  • 2 tsp dry vermouth
  • 100g mayonnaise
  • 1 tsp lemon juice

Method

  • STEP 1

    Crush the breadcrumbs in a bag using a rolling pin or in a food processor. Tip into a shallow dish with the berries, then season and set aside. Toss the olives in the flour. Put the beaten egg in a large bowl, add the coated olives and move them around to coat. Turn them one by one in the breadcrumb mixture, then put on a plate until ready to fry.

  • STEP 2

    Heat the oil in a large pan to 180C, then fry the olives for 1-2 mins, or until golden and sizzling. Drain on kitchen paper and leave to cool for a few mins as they'll be very hot inside.

  • STEP 3

    To make the lemon and vermouth mayo, mix the vermouth with the mayonnaise and lemon juice. Serve the warm, deep-fried olives alongside the mayo.

Goes well with

Recipe from Good Food magazine, November 2018

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