February 23, 2018 by: Diana Beach
The secrets of Fried Olives
Fried olives revealed! Very easy once you get over the fiddly process of flour, egg, breadcrumbs.
Here´s the set up. Must be canned olives. Fresh won´t work. Drain. Wash and dry a bit on paper.
Pass the olives through the flour, into the egg (bit messy!) and then into the panko.
Into a container and ready for frying right now or fine in the ridge for a couple of days.
Good luck and hope you enjoy them as much as we do!