Ingredients

1 garlic clove, peeled

1 tin of anchovy fillets in olive oil, drained

½ lemon, juice only

3 stems of oregano, leaves finely chopped

3 tbsp Parmigiano Reggiano cheese, finely grated

30 large pitted Gordal olives

1 cup plain flour

1 egg, beaten

1 cup panko breadcrumbs

500ml sunflower oil

Smoked garlic mayonnaise

1 tsp sweet smoked paprika

Method

1. Place the garlic clove, anchovies and lemon juice in a pestle and mortar and crush to a paste. Stir through the oregano and cheese and spoon into a small piping bag. Fill each olive with the anchovy paste.

2. Using one hand, roll the stuffed olives in the flour, dip into the beaten egg, and transfer to the breadcrumbs. Using the other hand, sprinkle the olive with breadcrumbs and place on a plate. Repeat for all the rest of the olives.

3. Heat the sunflower oil to 180°C in a small saucepan. Lower the olives into the oil and cook for about 2 minutes until golden brown. Carefully remove the olives from the oil and drain on kitchen paper before placing in a serving dish. Serve with the garlic mayonnaise and smoked paprika.

   Serves 4

   Cooking time 2 mins

   Prep time 23 mins

   Tips

   Allow the olives to cool a little before eating.

   Omit the parmesan or use a vegan alternative for a vegan version.

   As an alternative, stuff the olives with sobrasada.