Total Time
30mins
Prep 15 mins
Cook 15 mins

An appetizer from the Lindsay Olive Company. They suggest substituting 5-6 tablespoons of dried tomato tapenade or pesto for the anchovy paste if you like.

Ingredients Nutrition

Directions

  1. Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil.
  2. Stuff olives using a pastry bag.
  3. Roll stuffed olives in the flour, dip in eggs and then roll in crumbs.
  4. Fry in oil at 250 to 275 degrees until crisp and golden brown.
  5. Drain on a paper towels.
  6. Serve hot.
Most Helpful

5 5

These were wonderful. We had them in a local restaurant recently, but these were better. We couldn't get extra large olives, or ancovy paste (minced up about 4 anchovies instead) but it didn't matter. These were more than a 5 star recipe tonight!