Fried Olives with Feta and Chilli Pesto

These fried olives are a perfect little appetiser to share. Stuffed with feta, and coated in a crunchy parmesan breadcrumb coating, they are perfect just as they are, but I love to serve alongside chilli pesto mixed with a little sour cream for a creamy, but spicy kick.

I’m not going to lie, as easy these are to make, they are a little fiddly, so a little patience is required. The flour,egg, crumb process is a little tricky, the olives require a double coating to ensure the crumb sticks.  This results in a really crunchy texture.  It is well worth the effort, I assure you. These are really, really good!

You could cheat and buy olives already stuffed with feta if you like.

The Chilli Pesto can be made up to 5 days ahead.  I recommend doubling the batch as it makes a wonderful pasta sauce, or a spread or dip for crusty bread.

Fried Olives with Chilli Pesto

Crispy, briny, parmesan crumb coated olives served with chilli pesto. A perfect, moreish little snack.

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Servings: 6

Ingredients Method Notes

Ingredients

  

Make the Olives

• 500 g green olives, pitted
• 200 g soft feta cheese (such as Danish)
• 1 cup plain flour
• 2 eggs, lightly beaten
• ½ cup water
• 2 cups breadcrumbs (fine)
• ½ cup parmesan cheese, finely grated
• 2 tbsp dried oregano
• oil, for frying (such as vegetable or rice bran)

Chilli Pesto

• ¾ cup roasted red capsicum (store-bought or homemade)
• 2 red chillies, seeds removed (I recommend Birds Eye - but see note below to modify)
• ¼ cup almonds, skinless
• 2 tbsp pine nuts
• 1 clove of garlic, peeled
• ⅓ cup parmesan cheese, grated
• small handful of fresh basil leaves
• 4 tbsp olive oil
• salt
• freshly ground black pepper
• 300 g sour cream (optional) - for serving

Method

 

Prepare the olives

1. Drain the olives and rinse with water. Pat dry.
2. Mash the feta so it is spreadable. Using the end of a teaspoon, stuff the cavity of each olive with a little feta.
3. Put the flour in one bowl, mix the egg and water in another and the breadcrumbs, parmesan and oregano mixed together in a third bowl. Coat each olive in flour, then egg mix, then breadcrumb mix. Dip into the egg mix again and then crumbs. Set aside. They can be refrigerated for a day before cooking if you like.

Make the Chilli Pesto

1. Blend all ingredients except the olive oil and salt and pepper in a food processor. With the motor running, add the olive oil so that it reaches a spreadable consistency. You may need less of more olive oil here so go by eye.
2. Taste and season with salt and pepper.
3. (To make ahead, put in a jar, add a film of olive oil, cover and refrigerate for up to 5 days).

Fry the olives

1. Heat enough oil in a deep fryer or saucepan to come half way up the sides to 180°C.
2. Cook olives in batches until golden. Remove and drain on paper towels.

To Serve

1. Serve olives alongside Chilli Pesto, or spoon sour cream into a medium bowl, top with Chilli Pesto on top and using a spoon, swirl together slightly, leaving most of the white and red separated.

Notes

Note - not all chillies are alike – some are mild and others are intensely hot. Use your favourite variety for the Chilli Pesto, and adjust the quantity to suit the level of heat you’re after.

 

Recipe from my book Easy Home Cooking Italian Style – New Holland Publishers