You could add capers, dried chilli or fennel seeds to the filling for a tasty flavour boost.
Easy Air Fryer
By Jamie Oliver
26 mins (Hands on 14 minutes | Cook 12 minutes)
Not Too Tricky
makes 16
Recipe From
Ingredients
6 anchovy fillets in oil, from sustainable sources
2 cloves of garlic
½ a lemon
4 sprigs of flat-leaf parsley
16 large Spanish pitted queen green olives, such as Gordal
2 tbsp plain flour
1 free-range egg
75g white bread
olive oil
smoked paprika
Top Tip
To make these vegetarian, sub out the anchovy mixture for 50g of sun-dried tomatoes, split between the olives, and use the oil from the sun-dried tomato jar with the breadcrumbs.
Method
- Place the anchovies on your board, reserving the oil. Peel and add the garlic cloves, finely grate over the lemon zest, add half the parsley leaves and all the stalks, then finely chop it all together, mixing as you go (you could use a small food processor here, if you prefer).
- Spoon the filling into a sandwich bag, cut off the corner and squeeze into the olives, then coat them in the flour. Beat the egg in a shallow bowl. In a food processor, blitz the bread with 1 tablespoon of the reserved anchovy oil into super-fine crumbs and tip on to a plate. Coat the floured olives in the egg, letting any excess drip off, then turn in the breadcrumbs until evenly coated.
- Evenly space the olives in the air-fryer drawer and cook for 12 minutes at 180ºC, or until golden and crisp, shaking halfway and spritzing with oil, if needed. Finely chop the remaining parsley leaves and sprinkle them over with the paprika. Serve with lemon wedges.
This recipe is for a 1-drawer air fryer.
You could use cornflakes, panko breadcrumbs or other fresh or stale bread instead of the white bread in the breadcrumbs.
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