Stuffed olives

Drain olives and pat dry with paper towel. Put flour, egg and breadcrumbs each in separate bowls.

Dip 1 olive in flour, then in egg and finally in breadcrumbs. Put on an oven tray and repeat with remaining olives. Cover loosely with plastic wrap and chill for 30 minutes.

Pour enough oil in a medium heavy-based saucepan until it comes 3cm up side of pan. Heat to 180°C or until a cube of bread dropped in oil browns in 15 seconds.

Cook olives, in 3 batches, for 2 minutes or until golden. Drain on paper towel and season with sea-salt flakes. Garnish with micro herbs and serve warm.