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…
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Welcome to my little Italian kitchen in sunny Australia. My family originates from the Italian region of Calabria, and my food reflects my roots as well as the multicultural pot of my Australian home. I am a writer, traveller, cook and eater. My cookbooks are a collection of family recipes and twists on Italian favourites.
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