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Crumbed Olives

 

Crumbed Olives

These delicious morsels are the perfect accompaniment to your at home aperitif. Or make a batch ahead and share with friends when picnicking! Serve with Ortiz anchovies and our creamy mayonnaise on the side.
Course Appetisers
Cuisine Italian

Ingredients
  

Instructions
 

  • You will need three shallow bowls for dipping and dredging the olives. Place plain flour into one bowl. Add whisked egg & milk to the second bowl and add panko crumbs, into the third bowl.
  • Dredge olives in the flour and dip the floured olives into the whisked egg mixture. Next, dip olives into the panko crumb mixture, pressing into the crumbs to cover evenly. Repeat with the remainder of olives until all are coated.
  • Heat vegetable oil in a small saucepan over a medium to hot heat. Fry each of the olives until coating is crisp & golden, it will literally take seconds. Remove from the oil and drain olives on paper towel.

To Serve

  • Serve crumbed olives with a tin of anchovies and mayonnaise on the side. Wrap olive with anchovy and dip into mayonnaise to eat.

Video

Keyword anchovies, olives, snack

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.