AT A GLANCE
|01||For meat stuffing, process salami in a food processor until it forms a fine paste. Add minces and fennel seeds and process until mixture just comes together. Season to taste and roll into 40 even balls. Refrigerate until required.|
|02||Remove pits from olives, either by peeling the flesh from around the pit in one piece using a small paring knife, or by using a pitter, then cutting a slit in the flesh to open into a flat piece.|
|03||Stuff each piece of olive with a ball of mince mixture and set aside. Place flour, eggs and breadcrumbs in separate bowls and, working with one stuffed olive at a time, coat in flour, then egg, then breadcrumbs, shaking off excess. Meanwhile, preheat oil in a deep fryer or deep-sided saucepan to 180C. Deep-fry olives in batches until golden and cooked through (4-5 minutes).|
|04||Meanwhile, combine rosemary, sea salt and lemon rind in a large bowl. Reserve half for serving, then toss olives through remaining salt mixture and serve immediately with the extra salt and alioli for dipping.|
Note To save time, you can purchase large, meaty olives already pitted.