Crumbed Olives

Golden brown and crunchy, fried crumbed olives are a favourite Spanish and Mediterranean snack. You can use either green olives stuffed with anchovy or Parmesan in this easy to prepare dish.
Cooking Time: 5 minutes. Preparation time 10 minutes. Makes: 4 serves


  • 1 235g jar Always Fresh Anchovy or Parmesan stuffed olives – drained
  • 3 tbsps plain flour
  • 1 egg beaten
  • ½ cup of panko bread crumbs
  • sunflower oil to fry
to serve
  • tooth picks


  1. Place the beaten egg on a shallow dish.
  2. Place the flour in a bowl and the panko crumbs in a freezer bag.
  3. Add the drained stuffed olives to the flour and toss till coated. Shake off the excess flour.
  4. Transfer to the dish with the beaten egg and turn until well coated.
  5. Use a fork to transfer the egg and flour coated olives into the crumb bag, seal and toss in the bag till coated.
  6. Shake off excess crumbs.
  7. Using a sauté pan on a medium heat pour in the oil (about 2 cm deep).
  8. Heat the oil until a little of the crumb sizzles when dropped in it.
  9. Fry the olives in batches, turning and cooking till golden brown.
  10. Drain on absorbent kitchen paper and serve hot with toothpicks

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