Deep-fried olive, tomato and salami skewers

An exquisite tapas or sharing dish for impressing your dinner guests.

  • 35 mins cooking
  • Makes 24 Item
  • Print


Deep-fried olive, tomato and salami skewers
  • 1 egg, beaten lightly
  • 2 tablespoon milk
  • 1/2 cup (50g) packaged breadcrumbs
  • 1/4 cup (20g) finely grated parmesan cheese
  • 24 feta-stuffed large green olives (230g)
  • 24 fresh basil leaves
  • 2/3 cup (100g) drained semi-dried tomatoes
  • 6 slice hot salami (80g), quartered vegetable oil, for deep-frying


Deep-fried olive, tomato and salami skewers
  • 1
    Whisk egg and milk in small bowl; combine breadcrumbs and cheese in another small bowl.
  • 2
    Dip olives, one at a time, in egg mixture then in breadcrumb mixture. Repeat process to double-coat olives; place on a baking-paper-lined oven tray. Cover; refrigerate 15 minutes.
  • 3
    Meanwhile, thread one basil leaf, one semi-dried tomato and one salami quarter onto each skewer.
  • 4
    Heat oil in wok; deep-fry olives, in batches, until golden brown. Drain on absorbent paper before threading one onto each skewer.


We used feta-stuffed olives, but any variety of large stuffed green olives can be substituted.

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