Crispy fried Spanish olives
Spain on a Fork · ♥ 1.2K likes · 11.9K views · 7 min video
Read about olives in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 120 ml extra virgin olive oil
Heat a large fry pan over medium heat with the extra virgin olive oil.
- 1 jar jumbo Spanish green olives, pitted
Drain the jar of pitted olives in a colander, shake off the liquid, then spread on paper towels in a single layer and pat completely dry.
- 40 g all-purpose flour
- 1 whole large egg
- 15 ml milk
- sea salt
- freshly cracked black pepper
- 120 g plain breadcrumbs
Set up three bowls: flour; the egg whisked with milk, sea salt and black pepper; breadcrumbs mixed with garlic powder.
- 3 g garlic powder
Coat the olives fully in flour, then egg wash, then breadcrumbs; give them a second coat of egg wash and breadcrumbs for extra crispness.
When the oil is hot but not smoking, fry the olives in a single, evenly spaced layer, in batches if needed, 3 to 4 minutes, stirring every minute, until golden all around.