4 QUICK WAYS WITH OLIVES
MAKES 2 CUPS
Let the humble olive take centre stage
200g black olives, pitted ½ cup coconut flour 1 egg, beaten 1 cup desiccated coconut 1 tsp oregano, dried Himalayan salt and black pepper coconut oil, for deep-frying hot chilli sauce, to serve
1. Drain and rinse the olives. Pat them dry using paper towel. 2. Place the coconut flour in a bowl, the egg into a second and the desiccated coconut and oregano into a third. Season this bowl well. 3. Dip the olives into the coconut flour, then the eggs, and then the desiccated coconut mixture. 4. Heat the coconut oil in a small, deep pot and deep-fry the olives for 2–3 minutes or until they are golden. 5. To serve: Serve the olives warm with hot chilli sauce.