We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Anchovy-Stuffed Castelvetrano Olives
Holiday 2024
Castelvetrano olives are having a moment. They’re only a little salty, making them perfect for stuffing with a piece of anchovy. But pitted Castelvetrano are hard to find in brick & mortar shops. Purchase from gourmettrading.com or Amazon. Don’t sweat the frying. Test the oil with a pinch of panko—if it sizzles, you’re good. Serve with a warm bowl of Carbone Marinara or Arrabbiata (available from gourmetwarehouse.ca) for dunking.
To make 1 dozen, place a beaten egg in a small bowl, 1/4 cup (60 mL) flour in another and 1/2 cup (125 mL) panko in another. Lightly crush panko with bottom of a glass. Cut three anchovy fillets into quarters; stuff one piece in each pitted Castelvetrano. Coat each olive first in flour, then egg, then panko. Heat a 1-inch (2.5-cm) depth of canola oil over medium heat. When hot, fry olives until golden all over, 3 to 4 minutes. Remove to a paper towel–lined bowl. Serve warm.
