Crispy Fried Stuffed Olives with Anchovy & Parmesan
- Preparation Time: 10 mins
- Ready In: 25-30 mins
- Serves: 10 people
These crispy fried stuffed olives are the ultimate crowd-pleasing appetiser – plump Gordal olives packed with a punchy anchovy and Galmesan paste, coated in golden panko breadcrumbs and deep-fried to perfection in just 25 minutes. Served with a garlic mayonnaise, or even hummus, they make an irresistible party snack, tapas-style starter, or pre-dinner nibble that will have everyone reaching for more.
Method
- Place the peeled garlic clove, drained anchovy fillets, and lemon juice into a pestle and mortar. Pound and crush together until you have a smooth, cohesive paste. Stir through the finely chopped oregano leaves and the grated Parmesan. Spoon the mixture into a small piping bag.
- Pipe a small amount of the anchovy and Parmesan paste into each pitted Gordal olive, filling it generously but without overfilling. Repeat for all 30 olives and set aside on a plate.
- Set up three shallow bowls: one with plain flour, one with beaten egg, and one with panko breadcrumbs. Using one hand (your dry hand), roll each stuffed olive in the flour to coat lightly. Transfer to the egg and turn to coat. Using your other hand (your wet hand), lift the olive into the breadcrumbs and sprinkle generously to coat all over. Place on a clean plate. Keeping dry and wet hands separate prevents the coating from clumping. Repeat for all olives.
- Pour the sunflower oil into a small, deep saucepan and heat to 180°C – use a kitchen thermometer for accuracy. Carefully lower the breaded olives into the hot oil in small batches and fry for approximately 2 minutes until deeply golden and crispy all over. Remove with a slotted spoon and drain on kitchen paper.
- Arrange the fried stuffed olives in a serving dish. Spoon the garlic mayonnaise or hummus into a small bowl and dust with smoked paprika. Allow the olives to cool for a couple of minutes before serving – the filling gets very hot inside. Serve immediately alongside the dipping sauce.
Ingredients
For the Stuffed Olives
30 large pitted Perelló Gordal olives
1 garlic clove, peeled
1 tin of anchovies in olive oil, drained
½ lemon, juice only
3 stems of oregano, leaves finely chopped
3 tbsp Parmesan, finely grated
For the Breadcrumb Coating
1 cup plain flour
1 egg, beaten
1 cup panko breadcrumbs
500 ml sunflower oil, for deep-frying
To Serve
Garlic Mayonnaise
or Hummus
Frequently Asked Questions
Yes – spray the breaded olives lightly with oil and air fry at 200°C for 6–8 minutes, shaking halfway. They won’t be quite as evenly golden as deep-fried, but still delicious and much lower in fat.
Absolutely. For a vegetarian version, skip the anchovies and increase the Parmesan and a small amount of capers or sun-dried tomato paste for a similar depth of salty, savoury flavour.
Serve them immediately after frying for maximum crispiness. If you need to hold them briefly, place on a wire rack in a low oven (120°C) for up to 15 minutes. Avoid covering them or they will steam and lose their crunch.
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