Simon Johnson Crumbed Olives
2 as a snack
Classic Tapas at Home
Adding to the fantastic insights from Selector’s recent partnership article on Tapas with SIMON JOHNSON, these delicious crumbed oIives are the perfect accompaniment to your at home aperitif, or make a batch ahead and share with friends when picnicking!
Serve with Ortiz anchovies and SIMON JOHNSON creamy mayonnaise on the side.
Enjoy 20% off the SIMON JOHNSON range online until 30 April 2023!
Use Code SELECTOR20 (T&Cs apply)
150g Molives Oregano & Garlic
1/2 cup plain flour
1 egg whisked
2 tbsp milk
1/2 cup panko crumbs
vegetable oil to fry
Tasman Sea Salt
Ortiz anchovies 47g
SIMON JOHNSON Mayonnaise
Recipe by SIMON JOHNSON
1. You will need three shallow bowls for dipping and dredging the olives. Place plain flour into one bowl. Add whisked egg & milk to the second bowl and add panko crumbs, into the third bowl.
2. Dredge olives in the flour and dip the floured olives into the whisked egg mixture. Next, dip olives into the panko crumb mixture, pressing into the crumbs to cover evenly. Repeat with the remainder of olives until all are coated.
3. Heat vegetable oil in a small saucepan over a medium to hot heat. Fry each of the olives until coating is crisp & golden, it will literally take seconds. Remove from the oil and drain olives on paper towel.
4. Serve crumbed olives with a tin of anchovies and mayonnaise on the side. Wrap olive with anchovy and dip into mayonnaise to eat.