Fried Stuffed Olives

We've given the amounts to stuff with either anchovy or sun-dried tomatoes in these salty, crunchy morsels. But you can use 1/2 of both for a filling surprise. Halloumi also works well.

By The Good Housekeeping Cookery TeamPublished: 19 November 2021

Jump to recipe

We've stuffed olives with either anchovies or sun-dried tomatoes and the covered them in breadcrumbs and deep fat fried them. These crunchy mouthfuls are particularly good served as a festive canapé.

Advertisement - Continue Reading Below

Yields:: 24
Prep Time:: 15 mins
Cook Time:: 5 mins
Total Time:: 20 mins
Cal/Serv:: 146

Ingredients

250 g
pitted large green olives, we used Gordal
Vegetable oil, to fry

To stuff (one or the other)

4
sundried tomatoes
8
marinated anchovies

To coat

15 g
plain flour
1
medium egg, beaten
75 g
fresh white breadcrumbs

Directions

1. Step 1Dry the olives using kitchen paper. If stuffing with sun-dried tomatoes, cut each in 1/2 widthways, then cut each piece into 1/3s. If using anchovies, cut each into 1/3s to make shorter pieces. Stuff either a piece of anchovy or sundried tomato into each olive.
2. Step 2To coat, put the flour, egg and breadcrumbs into 3 small bowls. Season the flour with some freshly ground black pepper. Roll a handful of olives in the flour to coat. Lift out (shake off excess flour) and drop into the egg bowl. Turn in the egg, lift out (let excess egg drip off) and drop into the breadcrumb bowl. Turn to coat in the crumbs, rolling between your palms to stick them on. Lift on to a plate. Repeat to coat remaining olives.
3. Step 3Pour enough oil into a small-medium, heavy-based, high-sided pan so it’s about 3cm deep. Heat oil to 180°C.
4. Step 4Using a slotted spoon, lower 1/2 the coated olives into the hot oil and fry until golden and crisp, about 2min. Lift on to kitchen paper to drain. Fry remaining olives, monitoring the oil temperature as you go. Allow to cool for a few min before serving.

Get ahead:

Prepare to end of step 2 up to a day ahead. Loosely cover and chill. Complete recipe to serve. Alternatively, fry up to 6hr ahead. Once cool, loosely cover and keep at room temperature. To serve, reheat in an oven preheated to 190°C (170°C fan) mark 5 for 10min.