Wednesday, May 21, 2014

Greek Deep Fried Olives

Greek Deep Fried Olives

Hello from balmy Sydney.  We are the very model of an Indian Summer down our way, at the moment.  A big high pressure system is sitting off the east coast of Australia. It seems it will not be budged easily. The high has been hovering over the Tasman Sea for 10 days, which is most unusual for May and we are the beneficiaries of some beautiful warm sunny weather, as a consequence.

 I would not like to be a ski resort manager waiting on snow right now, but for us beach side dwellers, the weather is still great for swimming.  It's not bad for entertaining either and recently I knocked up these Greek Fried Olives, for a drinks party.

As I previously indicated, my brother in law was a big player in the production of the opening and closing ceremonies for the Athens Olympics.  He lived there for many months and he's become somewhat of an officianardo on Greek cuisine.  These little flavoursome morsels, are easy to produce and quite the crowd pleaser.

Greek Deep Fried Olives

About 20 green olives stuffed with either sun dried tomatoes, cream cheese or pimentos.
1/3 cup corn flour
1 -2 eggs lightly beaten
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
Peanut or vegetable oil for frying. About 1 cup. I use peanut oil, because it has a very high burn point.
Salt to taste

Combine the panko crumbs and parmesan cheese.  Mix well.
Dip olives in egg wash, then in the cornflour. This step is important, as the corn flour helps the crumb mixture adhere to the olive better.
Dip olives back in the egg wash, then coat with the crumb mixture.
Heat the oil to hot in a saucepan.  Test that it is ready by tossing in a few crumbs.  If oil bubbles around them, it's ready.
Lightly fry, a few olives at a time, for about one minute, until olives are crisp and golden brown.

Remove olives from the saucepan with a slotted spoon.
 Drain on kitchen paper and serve whilst warm.  They can be served cold as well, but are nicer served warm.
You can salt these if you like with a bit of sea salt, but taste them first as the parmesan is salty

My other appetizer recipes can be found here. 

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  1. Bonjour,

    Hummm ! Une recette géniale pour améliorer la dégustation des olives... Merci pour le partage.
    Profitez bien de la douceur de vos belles journées.

    Gros bisous ♡

  2. Great! Although I never make them!AriadnefromGreece!

  3. They look delicious Carolyn. Glad you're enjoying some sunny weather down there. xx

  4. As a huge olive fan, these look delectable! :)

  5. You know when you comment on a food post and say "I will try this?" - I really will try this! I just love Greek fried things! Yummo!

  6. Hi Carolyn,
    I can't wait to try this great appetizer. We will just love your Greek Deep Fried Olives! Thanks so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great week and come back soon!
    Miz Helen

  7. Thanks so much for sharing your Greek Deep Fried Olives, with Foods of The World as we visit Greece.
    Miz Helen


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