Fried harissa-stuffed green olives

They'll be a hit at your next party! As will the lemon and fennel seed aioli.
Fried harissa-stuffed green olivesCon Poulos

Looking for party food ideas? If you’re searching for a fabulous finger food recipe, try these fried green olives. They’re made with a spicy harissa and sundried tomato stuffing and served with a lemon and fennel seed aioli – delicious!

Test Kitchen tip

Reduce waste and use the oil from the jar of sundried tomatoes in a tasty vinaigrette.

Looking for more party food recipes? Here are our favourite finger food ideas.


Lemon fennel aioli



Process sun-dried tomatoes and harissa in a small processer until smooth. Spoon into a small plastic piping bag; trim the end slightly. Pipe mixture into the cavity of each olive.


Make lemon fennel aioli.


Place flour in a shallow bowl. Whisk eggs in a second shallow bowl. Combine breadcrumbs and fennel seeds in a third shallow bowl. One at a time, coat olives in flour, then dip in egg; shake away excess. Toss in breadcrumbs to coat. Place olives on an oven tray lined with baking paper.


Fill a large saucepan one-third full with oil; heat over medium heat until 180°C (or when a cube of bread turns golden in 15 seconds). Cook olives, in two batches, for 30 seconds or until golden and crisp. Remove with a slotted spoon; drain on paper towel.


Serve fried olives warm with aioli. Sprinkle with salt flakes and extra toasted fennel seeds, if you like.


LEMON FENNEL AIOLI: Toast fennel seeds in a small frying pan over medium-low heat for 1 minute, stirring occasionally, or until fragrant. Transfer to a mortar and pestle; crush until almost a fine powder. Combine powder with remaining ingredients in a small bowl. Refrigerate until ready to serve.

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