Crunchy olives

Prep 10 min
Total 15 min
Plus Serves: 6



extra-large pitted green olives
1/4 cup
all-purpose flour
2 tsp
1 cup
panko bread cumbs
1/2 cup


  • RINSE olives very well in cold running water. Drain and pat dry.
  • COMBINE flour with zest on a small plate. Beat eggs in a pie plate. Toss panko with garlic powder on another small plate. Toss olives, in batches, in flour, then in egg, then in panko. Coat a second time in egg, then in panko.
  • HEAT oil in a small frying pan over medium-high. Using 2 forks, gently add olives to oil. Turn often until dark golden, about 1 min. Transfer to a paper-towel-lined plate.


Calories 133
Protein 2 g
Carbohydrates 9 g
Fat 10 g
Fibre 1 g
Sodium 347 mg

Issue: November 2014

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Photo credit: Crunchy olives. (Photo, Roberto Caruso.)

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