Chorizo-stuffed Fried Green Olives
Photography Josh Griggs.
These meaty gems are filled with a spicy chorizo sausage then crumbed and fried. Definitely worth the effort.
Serves: 6
INGREDIENTS
36 very large pitted green olives
1 soft cured spicy chorizo sausage (about 100 grams), skin removed
½ cup plain flour
sea salt and ground pepper
2 large eggs, size 7, beaten
½ cup panko breadcrumbs
vegetable oil for frying
METHOD
Stuff the cavity of each olive with chorizo, completely filling it.
Roll the olives in paper towels to dry the outside.
Put the flour in a shallow dish and season with salt and pepper. Put the egg in another dish and the breadcrumbs into a third. Roll the olives first in flour, then the egg and finally in the breadcrumbs, to fully coat. Set aside or refrigerate until ready to cook.
Heat 3cm of oil in a small deep saucepan to 170°C. You’ll know the oil is hot enough when a cube of bread dropped in turns golden in 60 seconds.
Carefully add the olives, in batches, and cook for 1 minute until golden and crisp. Drain on paper towels. Repeat until all the olives are cooked then serve warm.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.