Gaea Organic Green Olives Stuffed with Real Pimento
Unit Size: 295g
Outer Qty: 8
Certified DIO, organically grown and processed, Olympian sized green Halkidiki olives, hand stuffed with freshly cut natural red pimento served in a natural brine. Delicious on their own or add to casseroles or salads.
FRIED FENNEL WEDGES WITH GREEN OLIVE SALSA
Green Olive Salsa
- 1 cup Organic Green Olives Stuffed with Real Pimento
- 2 tablespoons capers, drained
- 1 clove garlic, crushed
- finely grated zest of ½ lemon
- 3 tablespoons extra virgin olive oil
- 2 tablespoons warm water
Fried Fennel Wedges
- 1½ cups panko crumbs
- 3 large bulbs fennel
- ¼ cup plain flour
- 1 large free-range egg, lightly beaten with a pinch of salt
- oil, for shallow frying
- sea salt
- 150g buffalo ricotta
For the salsa, put the olives, capers and garlic in the bowl of a food processor and process until chunky. Add lemon zest and olive oil and whiz briefly. Add a little warm water to thin the salsa to a 'plopable' consistency. Alternatively, chop the olives, capers and garlic finely by hand and mix in the lemon zest, oil and water. The salsa can be made a day ahead; cover and refrigerate until needed.
Blend panko crumbs to a fine crumb in a liquidiser or food processor.
Trim fennel bulbs, reserving a little of the feathery greenery, then slice thinly. Dust with flour then brush with beaten egg. Coat with crumbs. Fry fennel in a frying pan, on both sides, in a little hot oil until a nice golden crust forms; keep the heat controlled so the crumbs don't burn. Transfer to a cake rack and sprinkle with sea salt.
Stack a couple of slices of fennel on each plate. Put a scoop of buffalo ricotta on top and a spoonful of the green olive salsa. Sprinkle with chopped fennel greenery and serve immediately. Serves 4 as a starter.