Jamie Oliver Air-Fried Stuffed Olives
Jamie Oliver's Air-Fried Stuffed Olives are crispy, golden bites packed with anchovy, garlic, and fresh herbs—perfect for entertaining or snacking!
Equipment
- Cutting Board
- Knife
- Mixing Bowl
- Sandwich Bag (for piping)
- 3 Small Bowls
- Air Fryer
- Tongs
Ingredients
Stuffed Olives
- 20 pieces Large Green Queen Olives pitted, drained, and patted dry
- 4 fillets Anchovies finely chopped
- 1 clove Garlic minced
- 1 teaspoon Lemon Zest freshly grated
- 2 tablespoons Fresh Parsley finely chopped, plus more for garnish
- 0.25 cup All-Purpose Flour
- 1 large Egg beaten
- 0.5 cup Breadcrumbs or crushed cornflakes for extra crunch
- 1 tablespoon Anchovy Oil from the anchovy jar (optional, for coating)
Instructions
- Finely chop the anchovies, garlic, lemon zest, and parsley together on a cutting board until they form a rough paste.
- Transfer the filling to a sandwich bag and snip off one corner to use as a piping bag.
- Pipe the filling into each pitted olive and press gently to close the olive around the filling.
- Set up a breading station with three bowls: one with flour, one with beaten egg, and one with breadcrumbs (mixed with anchovy oil, if using).
- Dredge each stuffed olive in flour, then egg, then breadcrumbs, ensuring they are fully coated.
- Place coated olives in the fridge for 10 minutes to help the coating set.
- Preheat the air fryer to 350°F (175°C).
- Place the olives in a single layer in the air fryer basket. Cook for 12 minutes, shaking halfway through, until golden and crisp.
- Remove and sprinkle with extra chopped parsley. Serve warm with lemon wedges if desired.