Buffet Olives - Deep Fried Olives - The largest Table Olive producer in South Africa

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Deep Fried Olives

INGREDIENTS

- Selection of Buffet olives stuffed with lemon, anchovy and garlic - 1 cup (250ml) flour - 2 eggs, beaten - 2 cups (500ml) panko crumbs - vegetable oil for deep frying Dip: - 1 cups (250ml) good quality mayonnaise - 1 clove crushed garlic - grated zest of 1 lemon - lemon juice to taste Serves 8

METHOD

Drain olives and toss in flour. Shake off excess. Toss olives in egg and coat in breadcrumbs. Heat 4cm of oil in a pan and deep-fry olives until golden and crisp. Drain on kitchen paper. Mix dip ingredients

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INGREDIENTS

- Selection of Buffet olives stuffed with lemon, anchovy and garlic - 1 cup (250ml) flour - 2 eggs, beaten - 2 cups (500ml) panko crumbs - vegetable oil for deep frying Dip: - 1 cups (250ml) good quality mayonnaise - 1 clove crushed garlic - grated zest of 1 lemon - lemon juice to taste Serves 8

METHOD

Drain olives and toss in flour. Shake off excess. Toss olives in egg and coat in breadcrumbs. Heat 4cm of oil in a pan and deep-fry olives until golden and crisp. Drain on kitchen paper. Mix dip ingredients