16/08/2021

Pistachio Crumbed Olives with Basil Mayo

Pop one of these babies into your mouth at cocktail hour! You can easily make them ahead of time and keep them refrigerated ready for a quick fry while the drinks are being shaken.

Serves:

4 Prep Time: 10 minutes

Cooking Time: 5 minutes

Download Recipe PDF

Ingredients

125g drained stuffed or pitted green olives
2 tablespoons plain flour
1 egg, lightly beaten
1/3 cup shelled pistachios, finely chopped
extra light olive oil or canola oil, for frying
BASIL MAYO
1/2 cup egg mayonnaise
2 tablespoons basil leaves, finely chopped

Method

Toss olives in flour, dip in egg and coat in pistachio crumbs. Refrigerate for 10 minutes.
Just prior to serving, heat oil in a frypan and shallow fry olives until golden. Drain on paper towel and serve with Basil Mayo for dipping.
To make Basil Mayo, mix mayonnaise and basil together.
VARIATION Use unstuffed pitted green olives, cut in half lengthways. Fill with goat’s cheese and sandwich back together before crumbing.

Tips

TIPS Crumbed olives can be made and refrigerated 24 hours in advance, or frozen for up to 3 months and cooked from frozen.
STYLING Use decorative cocktail sticks for serving and garnish with small basil leaves.
DRINK MATCH Prosecco, dry sherry, hefeweizen or saison.

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