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Cooking + Entertaining

Crusted olives: the recipe for a crunchy and tasty aperitif

Crusted olives: the recipe for a crunchy and tasty aperitif


pitted olives (black or green)

The crusted olives I’m a antipasto delicious and original, ideal to serve as finger food for an aperitif with friends. To make them, just prepare a dough similar to a brisée enriched with Parmesan, for a intense result and savory. It is prepared easily and very quickly and, once spread, it is used to wrap the pitted olives, previously drained and dabbed with absorbent kitchen paper. They are kept in the refrigerator for at least half an hour and then fried in hot seed oil until they are golden and crunchy. Excellent hot, but also at room temperature, we advise you to prepare them in large quantities: one leads to another.

If you want to make one lighter variant, arrange the olives on a baking tray, lined with parchment paper, then brush them with an egg yolk and finally cook them for 15 minutes in a static oven preheated to 180 ° C. You can use black or green olives, according to your personal tastes, and enrich them with a cube of cheese pasta filata: they will be even more delicious and irresistible. It is important to keep them in the refrigerator before cooking, so they will keep their round shape at best.

Find out how to make them by following the step-by-step procedure and advice. Also try the Ascolana olives and the black olive pâté.

How to prepare crusted olives

Chop the cold butter into a bowl 1.

Add the flour and Parmesan, then crumble everything with your fingertips. Then pour in the cold water 2.

Blend quickly and form a smooth dough 3. Place it in the refrigerator for 20 minutes.

Rinse the pitted olives, drain them thoroughly and dab them with absorbent kitchen paper 4.

Take a knob of dough at a time, flatten it and place an olive in the center 5.

Close the dough on the olive and seal it well 6.

Arrange the olives on a cutting board lined with parchment paper as they are ready 7. Then transfer the cutting board to the refrigerator for 30 minutes.

Heat abundant seed oil in a pan and dip a few olives at a time in hot oil. Make it brown 8then drain and leave to dry on absorbent kitchen paper.

Transfer the olives to a bowl with fried paper and serve them hot 9.


It is advisable to prepare the crusted olives and enjoy them hot at the moment.

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