Deep-fried stuffed green & black olives

Deep-fried stuffed green & black olives

A deliciously moreish appetiser, these deep fried olives are stuffed with oozing cheese, cured meats and anchovies. The garlic mayo with saffron adds a Spanish kick.


  • large pitted green olives 40
  • flour 3 tbsp
  • eggs 2, beaten
  • breadcrumbs 100g
  • olive oil


  • gruyère or gorgonzola 50g
  • salami or chorizo 2-3 slices
  • anchovies in olive oil 4, drained

garlic mayo

  • garlic 2 cloves, crushed
  • saffron a good pinch
  • mayonnaise 5 tbsp



  • STEP 1

    To make the garlic mayo, mix the garlic, saffron and mayonnaise. For the stuffing, cut the cheese, salami and anchovies into small pieces and stuff them separately into the olive cavities.

  • STEP 2

    Roll the olives in the flour, then the egg and then the breadcrumbs. Repeat twice so you get a good coating of breadcrumbs.

  • STEP 3

    Heat a frying pan with 2cm olive oil until a piece of bread browns in 30 seconds. Fry the olives in batches until golden and crisp. Drain on kitchen paper and sprinkle with sea salt.