The Olive Stall - Stoned Provencal Olives

Our only green olive with no stone, ideal for cooking and salads. Have you tried Yotam Ottolenghi's recipe? - Coated Olives with spicy yogurt? These olives are perfect for this recipe - you drain the olives and pat dry, then dip them in flour, then egg and then bread crumbs. Then put enough sunflower oil into a small saucepan so that its 3cm deep then once its hot fry the olives for 1 minute so that they are golden brown. Yotam serves them with a spicy pesto swirled into yoghurt - we recommend one of our tapenades:-)

Keep in the fridge.
Green Olives (Greek) Water, Salt, Provencal herbs, Garlic Powder, Thyme natural Flavour, Garlic natural Flavour, Chilli natural flavour, Preservatives: Citric Acid (E330)