Olive Croccanti (Crispy Air-Fryer Olives)

Ingredients

• 200 g pitted olives
• whole wheat flour (As needed for coating; the author uses whole wheat flour.)
• 2 eggs (Beaten; approximately 2 large eggs.)
• breadcrumbs or panko (As needed to coat all the olives.)
• salt (To taste; avoid adding too much because the olives are already salty.)

Steps

1. 1

   Place the pitted olives in a bowl or container with plenty of flour. Toss or shake them very well so every olive is lightly coated.

2. 2

   Remove the excess flour by shaking the olives or transferring them to a clean bowl. Pour the beaten eggs over the floured olives and toss thoroughly until all surfaces are covered.

3. 3

   Transfer the egg-coated olives to a bowl containing plenty of breadcrumbs or panko. Toss until every olive is completely covered and the coating adheres evenly.

4. 4

   Arrange the coated olives in the air-fryer basket in a single layer, leaving space around them for the hot air to circulate. Air-fry at 190°C / 375°F for 12–16 minutes, until crisp and golden.

5. 5

   Shake the air-fryer basket after 6 minutes to brown the coating evenly, then continue cooking until the olives are crunchy.

6. 6

   Season the hot crispy olives with salt to taste, taking care not to over-salt them. Serve immediately.

Notes

The post reports approximately 180 kcal, 5 g protein, 13 g carbohydrates, and 11 g fat for the air-fried version. For comparison, it estimates 280 kcal when the olives are fried in oil. Cooking time may vary by air-fryer model and batch size.

Nutrition per serving

• appetizer
• snack
• air-fried
• vegetarian
• quick
• crispy
• Italian
• party food