Crumbed Olives
SERVINGS
3
PREP TIME
15 mins
COOK TIME
5 mins
INGREDIENTS
1 Jar Three Threes Stuffed Olives
1 egg lightly beaten
1 Cup plain Flour
1 Cup Panko Crumbs
Oil for frying
Tzatziki for dipping
METHOD
Toss the olives in flour until they are completely covered.
Toss the flour covered olives into the egg wash.
Coat the olives in the panko bread crumbs.
Heat oil until hot and fry olives until golden brown.
Serve with Greek yoghurt, mint and parsley.
DEMONSTRATION
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Where possible only the 333 brand is in our house, Mighty Mite, gerkhins, olives, pickled onions, sweet mustard pickles etc. If the 333 make it, we want this Aussie icons products.
Thanks so much Daphne we love hearing that and we’re so glad you enjoy our range of products!!
Growing up in the 60’s and as long as I can remember, 333 pickles was the only pickles my mother would have in the house, she has passed on but I still only have the 333 brand in my pantry.
We also had to have 333 apple sauce for our Pork Roasts and the 333 Mint Jelly is the only one I will use on lamb.
Today I decided to google the 333 brand and discovered another great Iconic Australian Brand.
Good work and great web site.
I will go to the supermarket and purchase your latest products for a taste test, I have no doubt the will be the leaders in taste, presentation and quality.
Hi Murray,
Thanks so much for the positive feedback. It’s great to hear our products have been in your family for some time and we hope you continue to enjoy them !
Thanks for the support, it truely means a lot.
Regards,
333s
Three Three Pickles, Lackersteen’s Marmalade, Lan Choo tea were the staples of Mum’s kitchen. A well worn and over stuffed copy of The Common Sense Cookbook was in the second top drawer. The cookbook was overstuffed with clippings from the Woman’s Weekly (where else?).
Tinned Ox Tongue was another staple – forget that one… Ha!
Haha love it!
Ahh yes, good ol’ tinned ox tongue…
Thanks for reaching out. We hope you’re still enjoying our Three Threes Pickles! 🙂
My mother always had 333’s in her fridge and so do I.
I loved the olive spread that you used to make.
Can you bring that back at all?
Christine