Photography: Tanya Zouev

Recipe by Suzanne Gibbs

Serving size: Serves 6
Cuisine type: Italian
Cooking time: Less than 30 minutes
Course: Entree, Finger food, Side dish, Snacks
Favourite flavours: Condiment

Fried green olives

INGREDIENTS

2 cups (300g) green olives stuffed with anchovies
Flour, for dusting
2 eggwhites, beaten until frothy
1 cup (70g) dry breadcrumbs
Olive oil for frying

METHOD

1. Use paper towel to pat olives dry. Dust with flour, brushing off excess.

2. Dip into beaten eggwhites and toss into breadcrumbs making sure they are totally coated. Heat 2cm olive oil in a medium saucepan on high. Fry olives in batches until just golden. Remove using a wire skimmer and drain on paper towel. Serve immediately.

Tips: Pimento-stuffed olives can be used instead.


In pictures: best Italian recipes