18 Oct

Deep-fried stuffed olives

Recipe by Janelle Bloom,
Photography by Louise Lister,

Makes 12


  • 2 pieces preserved lemon
  • 12 large green olives stuffed with feta cheese
  • 2 sheets ready-rolled frozen puff pastry, thawed
  • vegetable oil, for deep-frying


  1. Remove and discard flesh from preserved lemon. Thinly slice rind. Cut a small slit along each olive. Press a strip of preserved lemon rind into each slit.
  2. Cut six 8cm (3.15 inch) squares from each pastry sheet. Wrap each olive in pastry. Roll between palms of hands to form a ball.
  3. Half-fill a large saucepan or wok with oil. Heat over medium-high heat until oil is hot.
  4. Deep-fry olives, in batches, for 2 to 3 minutes or until golden and crisp.
  5. Transfer to a wire rack to drain. Serve olives warm.

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