Stekta oliver

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1. 1
   Crush the breadcrumbs in a bag using a rolling pin or in a food processor. Tip into a shallow dish with the berries, then season and set aside. Toss the olives in the flour. Put the beaten egg in a large bowl, add the coated olives and move them around to coat. Turn them one by one in the breadcrumb mixture, then put on a plate until ready to fry.
2. 2
   Heat the oil in a large pan to 180C, then fry the olives for 1-2 mins, or until golden and sizzling. Drain on kitchen paper and leave to cool for a few mins as they'll be very hot inside.
3. 3
   To make the lemon and vermouth mayo, mix the vermouth with the mayonnaise and lemon juice. Serve the warm, deep-fried olives alongside the mayo.