Crispy Stuffed Olives

Crispy Stuffed Olives

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Course Snack
Cuisine Plant-Based


  • 24 -30 large green olives pitted
  • 50 g feta crumbled
  • 3 tbsp plain flour
  • ¼ orange zest
  • 1 tsp garlic powder
  • 1 tsp chilli flakes
  • 1 egg beaten
  • 80 g breadcrumbs
  • 2 tbsp parmesan grated
  • 1 tbsp finely chopped parsley - optional
  • salt and pepper


  • Stuff each olive with feta.
  • In a bowl, combine the flour, orange zest, garlic powder and chilli flakes.
  • In a second bowl, beat the eggs, and in a third bowl prepare the breadcrumb, parmesan and parsley.
  • Roll the olives in flour mixture, then in egg and finally in breadcrumbs mixture, to coat all over. Set aside.
  • Heat a deep-fat fryer to 180˚C.
  • Fry the coated olives for 20 -30 seconds in small batches, until golden brown, remove and drain on a paper towel. Repeat until all the olives all fried. Sprinkle with salt and pepper and serve within 30 minutes.