There are a handful of restaurants and bars in Sydney that have taken hold of that wonderful European tradition of The Aperitivo. It’s the older, more refined and richer cousin to what we affectionately know in Australia as Happy Hour … that time between 5-7pm where you can allow yourself a moment to relax with friends over a few pre-dinner drinks and tasty nibbles.
The Aperitivo has successfully spread from its Italian origins and has embedded itself firmly throughout the world. My English in-laws end the day with a Gin and Tonic shared over a bowl of roasted cashew nuts. My parents serve up Spritzers with tarallis.
My husband and I have also incorporated the aperitivo into our daily ritual. It gives us quality time together and allows us to wind down after work over an Aperol Spritzer and some tasty little snacks. One of our all time favourites snacks are crumbed olives. These tasty little morsels makes stopping at a few near impossible.
Crumbed Olives are the perfect snack at aperitivo time.
Ingredients 350gm Pitted Green Olives
2 Tablespoons of Fetta
¼ Cup Ricotta
1 Tablespoon Basil
1 Tablespoon Lemon Zest
½ Cup Plain Flour
1 Egg (lightly beaten)
½ Cup Bread Crumbs
Vegetable Oil for frying
Combine the fetta and ricotta cheese, lemon zest and basil in a bowl and blend together thoroughly.
Use Pitted Green Olives to make these tasty little snacks.
Combine fetta, ricotta, lemon zest and basil.
Using the end of a chop-stick, fill each pitted olive with the cheese mixture.
Fill each olive with the cream mixture.
In a bowl, lightly beat an egg and set aside.
In a second bowl, fill with breadcrumbs.
In a third bowl, fill with plain flour.
Coat each olive in flour then dip into the beaten egg and finally roll in breadcrumbs. Set aside.
Coat each olive in flour, egg and breadcrumbs.
Add enough oil to a frying pan and heat until oil is hot.
In batches, fry the olives for approximately 30-seconds.
Shallow fry the crumbed olives in batches for approximately 30-seconds until crispy and golden.
Drain on a paper towel and let cool slightly before serving.
Drain the olives and let cool slightly before serving.
C&C - they are delicious. My cousin's mother-in-law is from the South of Italy and hand makes these for her family (she also makes bulk orders for a couple of cafes and gourmet delis in Adelaide). I rate mine as c-level compared to hers ! They are so moorish. Hope you enjoy them !!