What matters
Avoid rough shaking or the soft coating may detach.
Everyday cooking Recipe
Air fryer breaded olives
Air fryer breaded olives as a small salty snack. Dry pitted green olives thoroughly, coat lightly and bake in two loose batches until the egg is cooked.
Total time
34 min
Calories
196 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
Dry olives coat more easily
Three small snack servings. Weigh without stones or brine. This uses unstuffed olives; almond or cheese fillings add ingredients and allergens.
Mediterranean Cuisine
Air Fryer Recipes
Recipe
Air fryer breaded olives
Air fryer breaded olives as a small salty snack. Dry pitted green olives thoroughly, coat lightly and bake in two loose batches until the egg is cooked.
Ingredients
3 servings
Method
-
1
Prepare
Drain olives, check for remaining stones and pat thoroughly dry. Set flour, egg and crumbs in separate small bowls.
-
2
Mix and season
Lightly flour, dip in egg and coat in crumbs. Press gently, remove loose crumbs and brush thinly with oil. Do not add salt.
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3
Cook
If required by the manufacturer, preheat for 3 minutes at 180 °C. Bake two batches about 8 minutes each at 180 °C, spaced apart. Move gently halfway. Egg coating must cook fully. Check that the thickest part reaches at least 70 °C for 2 minutes; continue cooking if needed.
-
4
Check and serve
Lift out with a spoon. Serve warm and warn that the olive centres are very hot, even without stones.
Kitchen know-how
Tips for Air fryer breaded olives
Serving guidance
All coating is included, extra dips are not.
Variations
How to adapt this recipe
With larger pitted olives reassess heating at the centre.
Mix a little oregano into the crumbs.
Nutrition per serving
196kcal
15.0 gCarbohydrates
5.2 gProtein
12.2 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Air fryer breaded olives
Yes, a hidden stone beneath coating would be hard to notice while eating.
Usually not; brine already seasons them strongly.
Too much flour adheres poorly to egg. Tap off excess and coat thinly.
The base version contains egg. A plant substitute needs its own adhesion and cooking checks.
Keep cooking