- June 2018
- Makes about 16
- Hands-on time 20 min
Let’s talk about olives. You’ve had them stuffed with pimento, garlic and anchovies. But have you tried them DEEP-FRIED? Take olives to a whole new level. Stuffed with anchovies, these super-large Perello Gordol olives are breadcrumbed then fried. Did we mention fried?
They make a wonderful nibble with a cocktail or aperitif, and pair perfectly with a dry fino or manzanilla sherry.
- Vegetarian recipes
- 4.3g (0.8g saturated)
- 3.1g (0.2g sugars)
These olives are typically stuffed with leftover minced meat but here we’ve used anchovies. For a vegetarian snack, stuff them with pieces of roasted red pepper from a jar.
Keep the oil and use to fry the squid for a main course or sharing starter.
These are best fried just before eating (they only take moments to cook) but you can have them stuffed and ready to fry up to 24 hours beforehand. Keep covered on a small tray or plate in the fridge.
No, it’s not Italian, but the chilled salty edge of a dry fino or manzanilla sherry
is a great palate sharpener with these.
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