Dip the stuffed olives in the flour, egg and breadcrumbs, in that order.
Fried stuffed olives
- 50 Borges olives stuffed with peppers
- 1 plate of flour
- 4 beaten eggs in a bowl
- 1 plate of breadcrumbs
- 250 ml Borges extra virgin olive oil
Step by step
Fry them in the olive oil, turning them until they are golden brown all over.
Serve them over a salad of baby greens or as an appetizer.