Crispy Fried Olives with Tomato
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.
Made with Double concentrated tomato paste
When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.
Easy
Ingredients
batter
-
40
g
chickpea flour
-
90
g
water
Coating
-
4
tablespoons
Mutti Double Concentrated Tomato Paste
-
100
g
breadcrumbs
-
t.t.
salt
-
50
g
plain flour
-
500
g
pitted black olives
-
1
l
sunflower oil
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Crispy Fried Olives with Tomato: Method
- In a bowl, whisk together the chickpea flour and water until you have a smooth, lump-free batter.
- Once ready, leave the batter to rest in the fridge while you prepare the coating.
- In a shallow tray, combine the breadcrumbs with a pinch of salt and mix well.
- 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.
- 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.
- Pour the batter over the olives and stir gently until they are evenly coated.
- Transfer the olives to the breadcrumb coating, making sure they are completely covered.
- Deep-fry the olives in sunflower oil preheated to 180°C for 1–2 minutes, until golden brown.
- As they are ready, drain them on kitchen paper to remove any excess oil, then serve while still warm.
