4 QUICK WAYS WITH OLIVES

MAKES 2 CUPS

LOSE IT! - - Contents -

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.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.