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Fried stuffed olives
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Total Time:
45 minutes
Irresistible bite-sized canapés, guaranteed to be a hit at any party.
Ingredients:
  • 500 g passata
  • 1 x 354 g jar of black olives (stone in)
  • 65 g feta cheese
  • 1 tablespoon capers
  • 40 g plain flour
  • 2 large free-range eggs
  • 200 g breadcrumbs
  • 1 litre vegetable oil
  • a few sprigs of fresh oregano
  • 1 good pinch of dried chilli
  • extra virgin olive oil
Instructions:
  • Begin by pouring the passata into a wide dish. Proceed by draining and destoning the olives and ensure they are submerged in the passata. Let it soak for approximately 1 hour. Next, combine the feta and capers until a rough paste forms. Remove the olives from the passata, reserving the sauce. Shape the feta mixture into small sausage-like balls and stuff them into the olives. Create a workstation with three bowls for flour, beaten eggs, and breadcrumbs respectively. Heat vegetable oil in a deep pan over medium heat until a test bread cube turns golden. Coat the stuffed olives in flour, then egg, then breadcrumbs, and fry until crisp and golden. For the sauce, simmer the remaining passata with oregano and dried chili, season, and cook until slightly reduced. Finish the sauce with a drizzle of extra virgin olive oil and serve with the fried olives and a glass of wine.

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