Oven-fried stuffed olives & citrus mayonnaise
Prep Time
Price Per Serving
Cooking Mode
Large stuffed green olives (we love the almond-stuffed kind)
45 ml tbsp. All-purpose flour
1 Egg, beaten
5 ml tsp Ground fennel seeds
1 ml tsp Ground coriander seeds
½ Zest of lemon
250 ml cup Plain or Italian breadcrumbs
60 ml cup Mayonnaise
¼ Juice of lemon
½ Zest of orange
1 ml tsp Freshly ground pepper
Large stuffed green olives (we love the almond-stuffed kind)
45 ml tbsp. All-purpose flour
1 Egg, beaten
5 ml tsp Ground fennel seeds
1 ml tsp Ground coriander seeds
½ Zest of lemon
250 ml cup Plain or Italian breadcrumbs
60 ml cup Mayonnaise
¼ Juice of lemon
½ Zest of orange
1 ml tsp Freshly ground pepper
Directions
1Preheat over to 400°F and place rack in middle position. Line a baking sheet with a reusable anti-stick sheet and set aside.
2Strain the olives and place them in a large bowl. Add 1 tbsp. of flour, stir, then set aside.
3In another bowl, whisk the egg with 2 tbsp. of flour, fennel seeds, coriander seeds, and lemon zest.
4Pour batter over olives and stir to coat. Next, add the breadcrumbs and stir.
5Once the olives are thoroughly coated with the breadcrumbs, place them side-by-side on the baking sheet.
6Bake in the oven 10 to 12 minutes.
7In a small bowl, combine all the ingredients for the citrus mayonnaise. Serve with the olives.
8Can be frozen before or after baking.
9All stuffed olives are delicious in this recipe: almond, garlic, cheese, peppers, lemon, etc. You can even make your own stuffed olives.
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Personal Note
Personal Note