Cooking: A few minutes per batch

Gordal olives are plump and well-suited to stuffing. This is a good example. 

(1) You can blacken the pepper skins in the oven on or the grill (see method below). No time? Use store-bought roasted red peppers, a worthwhile short-cut.

(2) Agar agar
Agar agar is a gelling agent like gelatine, but it has the advantage of standing up to heat, whereas gelatin melts immediately.

 (3) Panko
The benefit of panko is that it absorbs less oil in frying than conventional bread crumbs, resulting in a lighter fried product. 

 How to peel peppers

- Method 1: Grill the peppers for 5 minutes on each side on your oven's broiler setting. When the skin has blackened sufficiently on all sides, remove them from the oven and enclose for about an hou in a sealed plastic bag. The skins will slip off easily. You can also use a barbecue or a torch.

- Method 2: wrap the peppers in aluminum foil and roast in the oven for 15 minutes, then cool. The skins will then come off easily. 

Recipe

1. In a small saucepan, heat the water and agar agar.
2. Add the lemon, sugar and peeled peppers. Purée in a blender. Pour onto a platter and let cool.
3. Once the jelly is set, cut into small pieces the size of an olive pit and stuff the olives. Place on a tray and freeze.
4. Bread to order: remove the desired number of olives from the freezer. Roll each one in flour, egg and panko, in that order. Repeat the operation.
5. Fry quickly to a nice golden color, frying in several batches so that the olives do not touch in the fryer.