These crispy olives are the perfect snack to serve with your aperitifs as they’re delicious and take no time at all to make. The ingredient you wouldn’t expect? Our Double Concentrayed Tomato Paste in the batter, which turns it red! As tasty as it is creative.
10 servings
1
In a bowl, whisk together the chickpea flour and water until you have a smooth, lump-free batter.
2
Once ready, leave the batter to rest in the fridge while you prepare the coating.
3
In a shallow tray, combine the breadcrumbs with a pinch of salt and mix well.
4
Add the Mutti Double Concentrated Tomato Paste, then mix first with a spoon and then with your hands, rubbing the breadcrumbs between your fingertips until you have an even, deep red coating.
5
Place the all purpose flour in a large dish, add the well-drained pitted black olives and toss them until they are completely coated in the flour.
6
Pour the batter over the olives and stir gently until they are evenly coated.
7
Transfer the olives to the breadcrumb coating, making sure they are completely covered.
8
Deep-fry the olives in sunflower oil preheated to 180°C for 1–2 minutes, until golden brown.
9
As they are ready, drain them on kitchen paper to remove any excess oil, then serve while still warm.
Aperitif time calls for delicious nibbles to whet the appetite, and fried bites are undoubtedly among the most popular choices. Their irresistible crunchy texture is seriously addictive, once you start, it’s hard to stop! And that’s exactly what happens with these fried olives. Their standout feature is the crisp red coating, made with our Mutti Double Concentrated Tomato Paste, which gives the breadcrumbs an intense flavour and a vibrant colour. Inside, you’ll find a black olive, the undisputed star of any Italian-style aperitif, whose rich, savoury taste perfectly contrasts with the crunchy coating.
If you’d like to make these olives even crispier and more irresistible, try double coating them. It’s easy: once you’ve coated the olives in the chickpea batter and then in the breadcrumbs, simply repeat both steps a second time. The result after frying? A thicker, extra-crispy coating that gives way to a soft, flavoursome centre. Serve them piping hot as part of an aperitif spread or as a delicious starter to share.
