Fried Olives Recipe

Fried olives are one of those recipes I’ve been seeing all over social media lately. The moment I first came across them, I knew it was something I would love, so I decided to try them right away. A few days ago, I spotted some pitted olives at the supermarket and immediately bought them. In Spain, olives are usually flavored with onion and garlic, and unfortunately, no matter how hard I’ve tried, I just can’t get used to liking those flavored varieties. The ones I bought were at least only garlic flavored. The less seasoning and aroma, the better for me.

There were also a few sliced red peppers alongside the olives. While stuffing some of the olives with cheese, I filled a few others with those red pepper slices. The cheese-filled ones were definitely tastier, but the red pepper ones were also good. So if you happen to find olives already stuffed with red peppers and want to use those, don’t hesitate, they turn out delicious as well.

In the kitchen, when preparing fried foods like schnitzel, ingredients are usually coated first in flour, then egg, and finally breadcrumbs. Recently, I started using starch instead of flour for this process. It sticks to the ingredients better, makes the coating crispier, and helps it stay crispy longer. If you haven’t tried it before, I definitely recommend giving it a chance. But if you prefer the classic method, you can of course use flour instead.

And by the way, if you’re wondering what made me stop at exactly 165 grams of olives, let me explain that too. I simply used the entire jar I bought, and it happened to contain 165 grams. There was still some egg left over though, so I think you could probably increase the amount of olives up to 200 grams with these ingredients.

Enjoy...

Enjoy your meal...