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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.