Deep-fried olives


Coat feta-stuffed olives with juniper-enhanced breadcrumbs to make these simple canapés. Serve on sticks with a lemon and vermouth mayonnaise as an afterthought.

The salty delicacy of olive meets the ideal breaded crunchiness in this astonishing Seared Olive formula. These little nibbles are so tasty and that reality, in blend with the blend of surfaces makes for a totally magnificent tangible experience.


100g panko or coarse dried breadcrumbs

4 squashed juniper berries

160g feta-stuffed olives

3 tbsp plain flour

1 egg, beaten

300ml vegetable oil

For the lemon and vermouth mayo

2 tsp dry vermouth

100g mayonnaise

1 tsp lemon juice


Pulverize the breadcrumbs in a pack utilizing a rolling pin or in a food processor. Tip into a shallow dish with the berries, at that point season and put in a safe spot. Hurl the olives in the flour. Put the beaten egg in a huge bowl, include the covered olives and move them around to cover. Turn them individually in the breadcrumb blend, at that point put on a plate until prepared to sear.

Warmth the oil in a huge container to 180C, at that point fry the olives for 1-2 mins, or until brilliant and sizzling. Channel on kitchen paper and leave to cool for a couple of mins as they’ll be hot inside.

To make the lemon and vermouth mayo, blend the vermouth in with the mayonnaise and lemon juice. Serve them warm, rotisserie olives close by the mayo.

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