Deep fried olives

By Rodney Bowers
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A creative appetizer that packs a real flavour punch. 



  • 1 cup canola oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup bread crumbs
  • 2 beaten eggs
  • 1 tablespoon water
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 10 colossal black pitted olives
  • 10 giant cerignola or green pitted olives


  1. Heat oil to 330F. Make sure oil is hot and ready.
  2. Drain the olives.
  3. Mix flour, garlic powder and paprika together and place in a shallow dish.  
  4. Whisk the eggs in a small bowl with the water, then pour them into another dish.
  5. Mix bread crumbs with the black pepper into a third. 
  6. Bread the olives by rolling them in the flour, then in the egg and finally in the breadcrumbs.
  7. Set aside on a plate to dry while the oil heats. 
  8. When oil is hot, put half the olives in and fry until golden brown, remove and pat dry on paper towels.
  9. Serve with a spiced aioli or on a baguette with some Manchego cheese and sliced Spanish ham.

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