Fried Olives

Ingredients:

Olive oil for frying

300g pitted olives

1 egg, beaten

¾ cup Italian seasoned bread crumbs

Aioli, for serving

Method:

1. Pour enough olive oil into a saucepan to reach a depth of 5cm. Heat the oil over medium-high heat until it reaches 180°C.

2. In a small bowl, beat the egg with a fork or whisk. Pat the olives dry with a paper towel, then add them to the egg mixture, coating well.

3. Place the bread crumbs in a shallow dish. Transfer the egg-coated olives to the dish and roll them in the bread crumbs until fully coated.

4. Fry the olives in the pre-heated oil in batches, cooking for about 45 seconds or until golden brown. Remove with a slotted spoon and drain on paper towels.

5. Serve warm with aioli for dipping.