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Ingredients
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Olives & Coating
Frying & Finish
Method
Olives & Coating
- 1
Prepare olives
Rinse the pitted country olives under cool water to remove excess brine if very salty, then pat dry thoroughly on paper towels. If olives are very large, halve them; otherwise leave whole.
- 2
Make batter
In a medium bowl whisk together the all-purpose flour, cornstarch and 1 tsp salt and 1 tsp black pepper. In a separate small bowl combine the beaten egg and cold sparkling water. Whisk the wet mixture briefly and then pour into the flour mixture, stirring just until smooth. The batter should be thick enough to lightly coat but still fluid; add an extra tablespoon sparkling water if too thick.
- 3
Optional breadcrumb coating
Place the breadcrumbs in a shallow dish. If you prefer a two-step coating, dip each battered olive into the breadcrumbs to create an extra-crispy shell. Alternatively, skip the breadcrumbs for a lighter tempura-like finish.
Frying & Finish
- 4
Heat oil
Pour neutral frying oil into a heavy-bottomed pot or deep skillet to a depth of about 2–3 cm (about 1 inch). Heat over medium-high until the oil reaches 175°C (350°F). If you don't have a thermometer, test by dropping a small bit of batter— it should sizzle and rise to the surface immediately.
- 5
Fry olives
Working in small batches (to avoid crowding), dip olives into the batter, allow excess to drip off, then optionally coat with breadcrumbs. Gently lower into hot oil and fry for 2–3 minutes, turning once, until the coating is golden brown and crisp. Use a slotted spoon to transfer fried olives to a paper towel–lined tray to drain. Repeat with remaining olives.
- 6
Finish with citrus oil & herbs
While olives are still warm, transfer them to a serving bowl. Drizzle with 2 tablespoons extra-virgin olive oil mixed with the grated lemon zest (to create the citrus oil). Sprinkle the chopped parsley and thyme over the olives, then finish with sea salt flakes and additional freshly ground black pepper to taste. Toss gently to distribute.
- 7
Serve
Serve immediately while hot and crisp as a snack or bar bite. Provide toothpicks or small forks for easy eating. Leftovers can be warmed briefly in a 180°C (350°F) oven for 5–7 minutes to re-crisp, but are best fresh.