Introduction
Indulge in a delightful and savory snack with these golden and crispy stuffed olives. Combining the rich flavors of anchovies, garlic, and fresh parsley, this easy-to-follow recipe will please your taste buds and impress your guests. Perfect as an appetizer or party treat, these air-fried olives are not only delicious but also made with sustainably sourced ingredients.
Detailed Ingredients with measures
– 6 anchovy fillets in oil, from sustainable sources
– 2 cloves of garlic
– ½ a lemon
– 4 sprigs of flat-leaf parsley
– 16 large Spanish pitted queen green olives, such as Gordal
– 2 tablespoons plain flour
– 1 free-range egg
– 75g white bread
– Olive oil
– Smoked paprika
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: Serves 4
With this easy but flavorful recipe, you’ll enjoy a tasty snack that beautifully balances savory and zesty notes. Whether you choose to stick with the original anchovy filling or opt for a vegetarian variation, these stuffed olives are sure to be a hit. Happy cooking!
Detailed Directions and Instructions
Step 1: Prepare the Anchovy Mixture
Place the anchovy fillets on a cutting board and reserve the oil. Peel the garlic cloves and add them to the board. Finely grate the zest of half a lemon over the anchovies and garlic. Add half of the flat-leaf parsley leaves and all the stalks. Finely chop everything together while mixing it as you go.
Step 2: Fill the Olives
Spoon the anchovy filling into a sandwich bag. Cut off one corner of the bag and squeeze the filling into the pitted green olives. Once filled, coat the olives in plain flour to prepare them for breading.
Step 3: Prepare the Egg Wash and Breadcrumbs
In a shallow bowl, beat the free-range egg. In a food processor, blitz the white bread with 1 tablespoon of the reserved anchovy oil until it turns into super-fine crumbs. Transfer the breadcrumbs to a plate.
Step 4: Bread the Olives
Coat the floured olives in the beaten egg, allowing any excess egg to drip off. After that, roll the olives in the breadcrumbs until they are evenly coated.
Step 5: Cook the Olives
Place the coated olives evenly in the air-fryer drawer. Cook them at 180ºC for 12 minutes or until they turn golden and crispy. Shake the basket halfway through the cooking time and spritz with oil if needed for extra crispiness.
Step 6: Serve the Olives
Finely chop the remaining flat-leaf parsley leaves and sprinkle them over the cooked olives along with smoked paprika. Serve the olives with lemon wedges on the side.
Notes
Vegetarian Alternative
To make this recipe vegetarian, replace the anchovy mixture with 50g of sun-dried tomatoes, evenly split between the olives. Use the oil from the sun-dried tomato jar for the breadcrumbs.
Flavor Customization
Feel free to embellish the filling by adding capers, dried chili, or fennel seeds for an added flavor boost.
Breadcrumb Substitutions
You can substitute the white bread used in the breadcrumbs with cornflakes, panko breadcrumbs, or any other fresh or stale bread you have on hand.
Cook techniques
Chopping
Chopping allows for even distribution of flavors in your dish. Finely chop the anchovies, garlic, lemon zest, and parsley together to create a cohesive filling for the olives.
Stuffing
Stuffing involves filling the olives with a flavorful mixture. Use a sandwich bag with a cut corner to easily fill the pitted olives with the anchovy or sun-dried tomato mixture.
Coating
Coating ensures a crispy exterior during cooking. First, dredge the stuffed olives in flour, then dip them in beaten egg, and finally roll them in breadcrumbs for a delightful crunch.
Air-frying
Air-frying uses hot air circulation to cook food, resulting in a healthier option with less oil. Cook the coated olives at 180ºC for about 12 minutes until they are golden and crisp.
Garnishing
Garnishing enhances presentation and flavor. Finely chop fresh parsley and sprinkle it over the cooked olives along with smoked paprika for a pop of color and added taste.
FAQ
Can I use other types of olives?
Yes, you can substitute the Spanish queen green olives with other types, but ensure they are pitted for easy stuffing.
What can I substitute for anchovies?
For a vegetarian option, you can use sun-dried tomatoes or other flavorful spreads, as mentioned in the top tip.
How can I make these olives spicier?
Adding ingredients like dried chili or crushed red pepper flakes to the filling can introduce some heat to the dish.
Can I make these olives ahead of time?
Yes, you can prepare the stuffed olives in advance and store them in the refrigerator until you’re ready to air-fry them.
What type of breadcrumbs can I use?
You can use cornflakes, panko, or any leftover bread processed into crumbs instead of white bread for a different texture and flavor.
Conclusion
This recipe beautifully combines the savory flavors of anchovies, fresh herbs, and olives to create a delicious and unique appetizer. The crispy coating adds an appealing texture, while the lemon and smoked paprika elevate the dish, making it a perfect addition to any gathering or meal. Whether enjoyed on their own or paired with other items, these stuffed olives are sure to impress.
More recipes suggestions and combination
Stuffed Cherry Tomatoes
Use a similar filling of garlic, herbs, and anchovies to stuff cherry tomatoes, then bake until tender for a fresh twist.
Bruschetta Topping
Combine anchovies, garlic, and parsley with chopped tomatoes and serve on toasted bread for a Mediterranean-inspired bruschetta.
Stuffed Bell Peppers
Mix the anchovy and breadcrumbs with some rice, nuts, and spices, then stuff into halved bell peppers and bake until tender.
Anchovy Dip
Blend the anchovies, garlic, and lemon with cream cheese and a bit of yogurt for a creamy dip. Serve with crackers or vegetable sticks.
Pasta Sauce
Create a simple pasta sauce by sautéing garlic and anchovies in olive oil, then adding chopped tomatoes and herbs for a quick dish.
Vegetarian Option: Sun-Dried Tomato Stuffed Olives
Instead of anchovies, fill olives with sun-dried tomatoes and herbs for a vegetarian delight, perfect for tapas or as a snack.
