Crumbed Fried Olives

Spanish Tapas


• 450g Always Fresh Anchovy Stuffed Olives • 300ml Always Fresh Pure Olive oil • Plain flour, seasoned • 2 eggs, lightly beaten • 125g dry bread crumbs



  • Dip each stuffed olive in flour, beaten egg, then bread crumbs.
  • Olives may be chilled/frozen in an air-tight container at this point, until ready to use.
  • Heat oil in deep-fryer to 375°F (190°C).
  • Fry olives in hot oil for about 3 minutes, or until golden brown on the outside.
  • Serve warm.


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