- 150 g pepper stuffed olives
- 150 g anchovy stuffed olives
- 100 g grated cheese
- 1 egg
- 1 small bottle of beer
- 1/2 tbsp baking powder
- 1 tbsp flour
- Pepper & salt
- Spanish Olive oil
Drain olives. Mix the grated cheese with the egg yolk. Gradually add the flour, baking powder and salt and pepper and mix well.
Whisk the egg white until stiff and add it to the mixture gently. Leave to stand for 1 hour.
Then, heat the oil in a deep sauce pan. Coat the olives in the mixture and deep fry them in small quantities.
Remove them from the oil, drain well and serve hot.
Casserole of Eggs and Olives
- 8 eggs
- 400 g ripe tomatoes
- 150 g green pitted olives, in pieces
- 2 garlic cloves
- 2 tbsp chopped parsley
- 1/2 tsp paprika
- A pinch cayenne pepper
- 4 tbsp Spanish olive oil
Wash the tomatoes and cut them into slices. Put them into a serving dish, sprinkle with salt and set aside for ten minutes. Then dry them with some paper towel and dip in flour.
Heat oil in a frying pan. Fry tomato slices both sides carefully and arrange them into individual clay casserole dishes. Sprinkle with parsley, salt and cayenne.
Carefully break the eggs one at a time on the tomatoes and place olives between the tomato and the egg. Cook over medium heat until whites of the eggs set and the yolks look soft. Remove from heat, sprinkle with paprika and serve.
Wine Baked Olives
- 1 pound Spanish black olives (about 85 olives)
- 1/4 cup extra virgin olive oil from Spain
- 1/2 cup dry red wine from Spain
Preheat the oven to 350 degrees. Put the olives in a small saucepan and cover with water. Bring to a boil and cook for 1 minute. Drain well in a colander. In a small oven-proof glass or ceramic dish, combine the olives, wine and olive oil. Bake 30 minutes, turning once during the baking time. Much of the liquid will have evaporated. Serve warm or at room temperature.
- 1/2 Kg pitted or stuffed green or queen olives
- 2 eggs, beaten
- Bread crumbs
- Spanish olive oil
Coat the olives with flour, egg and bread crumbs (for a thicker and crustier result, double crumb). Fry them in plenty of hot olive oil (180ºC) until golden brown and serve.
Olives in Dressing
- 2lb/1kg large ripe (black) olives
- 1/2lb/250g scallions (spring onions)
- Spanish olive oil
- Wine vinegar
- 1 clove garlic, chopped
Wash the olives in cold water and dry carefully. Put them in a bowl. Add the trimmed, washed and sliced scallions. Dress with Spanish olive oil, paprika, vinegar and salt to taste. Stir well. Sprinkle with oregano and chopped garlic.