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Cicchetti olives

Course: Appetizer, Snack


  • 36 green olives
  • 30 gr flour
  • 1 large egg, beaten
  • 1/3 cup (45 g) fine dry bread crumbs
  • Vegetable oil for deep-frying


  • Place the olives in a bowl, cover with cold water, and allow them to soak at least 15 minutes, to remove some of the salt. Rinse the olives and dry them well.
  • Toss the olives lightly in the flour, then dip each in beaten egg. Roll them in the breadcrumbs to coat, place on a plate, and refrigerate one hour.
  • Heat enough oil for deep-frying in a skillet.
  • Place the olives in the oil and fry them, rolling them around to brown them evenly, until they are golden.
  • Drain on absorbent paper and serve while still warm.
  • They can be held for a few hours, then reheated in a 250°F (120°C) oven.