Ascolana-Style Olive Canape
Ascolana-Style Olive Canape



  • Veg oil for deep frying
  • 1 tbsp seasoned flour
  • 1 egg, beaten
  • 50g panko breadcrumbs
  • 1 lemon
  • 30g grated parmesan
  • 150g large green pitted olives
  • 8 anchovy fillets, halved
  • Heat the oil in a deep saucepan until 180C or sizzling temperature. Meanwhile, put the flour on a plate, the egg in a bowl and the breadcrumbs (tossed with lemon zest and parmesan) on another plate.
  • Stuff the pitted olives with half an anchovy fillet, then roll in the flour, dip in the egg and roll in the panko breadcrumbs to coat. Deep fry for 2 mins until golden and crisp, then drain on kitchen paper. Drizzle with lemon juice, and serve as a delicious canape.
20 mins
16 makes

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