Fried Tuscan Olives Recipes

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FRIED OLIVES



Fried Olives image

Toasted walnuts and bread crumbs give flavor and texture to these fried olives.

Provided by Megan

Categories     Appetizers and Snacks     Vegetable     Olives

Time 2h50m

Yield 72

Number Of Ingredients 7

1 ½ cups California walnuts
1 ½ cups fresh, unseasoned bread crumbs
3 large eggs
2 tablespoons water
1 pound pimento-stuffed green olives, drained
1 cup all-purpose flour
1 ½ quarts canola oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
  • Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Cool to room temperature.
  • Combine walnuts and bread crumbs in a food processor; process until finely ground but mixture is still light and airy. Spread into a shallow pan and set aside.
  • Beat eggs and water together in a shallow bowl. Spread flour on a shallow plate. Line a baking sheet with parchment paper.
  • Dip olives, a few at a time, into the beaten eggs. Roll in flour, then dip again into the beaten eggs. Let excess egg drip off the olives, then roll in the walnut mixture. Transfer to the lined baking sheet. Repeat until all the olives are coated with the walnut mixture. Refrigerate for at least 2 hours before frying.
  • Heat oil in a deep-fryer or large saucepan to 360 degrees F (180 degrees C). Lower 12 olives into the oil and fry until coating is golden, about 45 seconds. Drain briefly on paper towels. Repeat with remaining olives. Serve warm.

Nutrition Facts : Calories 50.5 calories, Carbohydrate 2.2 g, Cholesterol 7.8 mg, Fat 4.4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 138.2 mg, Sugar 0.1 g

FRIED OLIVES



Fried Olives image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

1 3-ounce link hot Italian sausage, casing removed
1/4 cup plus 2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley
20 large pitted green olives
3/4 cup breadcrumbs
1 cup all-purpose flour
2 large eggs, lightly beaten
Vegetable oil, for frying

Steps:

  • Mix the sausage with 2 tablespoons parmesan and the parsley in a bowl.
  • Cut open the olives (do not fully cut in half). Stuff with the sausage mixture and press closed (it's OK if the olives don't close completely).
  • Mix the breadcrumbs with the remaining 1/4 cup parmesan. Dredge the olives in the flour, dip in the beaten eggs, then dredge in the breadcrumb mixture.
  • Working in batches, deep-fry the olives in 350˚ vegetable oil until golden, 4 minutes; drain on paper towels.

ITALIAN FRIED OLIVES



Italian Fried Olives image

Provided by Giada De Laurentiis

Categories     appetizer

Time 9m

Yield 4 to 6 servings

Number Of Ingredients 9

1-ounce Gorgonzola cheese, at room temperature
1/4 cup ricotta cheese, at room temperature
1 1/2 teaspoons dried thyme
1 1/2 teaspoons lemon zest
20 pitted green olives, rinsed and dried thoroughly
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup plain bread crumbs
Vegetable oil, for frying

Steps:

  • Special equipment: a pastry bag, a plain tip with a 1/4-inch opening
  • In a small bowl, combine the cheeses, thyme, and lemon zest. Place the cheese mixture into the pastry bag. Pipe the cheese mixture into each olive.
  • Place the flour in a small bowl. Pour the beaten egg in another small bowl and the bread crumbs in a third small bowl. Dredge the olives in the flour. Using a slotted spoon, remove the olives and place in the bowl with the beaten egg. Coat the olives with the egg and transfer to the bowl of bread crumbs. Coat the olives with the bread crumbs.
  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.) Fry the olives, in batches, for 30 to 45 seconds until golden brown. Drain the fried olives on paper towels. Cool for 5 minutes.

FRIED OLIVES



Fried Olives image

Provided by Ingrid Hoffmann

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 cup canola oil
10 large or colossal green pitted olives
10 large or colossal black pitted olives
3/4 cup all-purpose flour
1/2 teaspoon garlic powder
1 teaspoon chili powder
2 beaten eggs
3/4 cup bread crumbs
1/2 teaspoon freshly ground black pepper
1 pound manchego cheese, cubed
1/2 pound serrano ham, thinly sliced

Steps:

  • Heat canola oil to 350 degrees F. (Drop a very small piece of bread crumb into the oil if it starts to sizzle the oil is hot enough.)
  • Drain the olives.
  • Mix flour, garlic powder and chili powder together and place in a shallow dish. Pour eggs into another dish, and bread crumbs with ground black pepper into a third.
  • Roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs. Set on a plate to give the breading a chance to dry and form a crust while the oil heats.
  • When oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. Fry until golden brown, then remove and drain on paper towels. Be sure to tip the oil out of the center of the olive. Serve on a platter with Manchego cheese cubes and slices of serrano ham.

FRIED OLIVES



Fried Olives image

These make for the perfect party snack, because they are seriously irresistible! This recipe is so versatile--you can use olives stuffed with any kind of soft cheese.

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 12 servings

Number Of Ingredients 8

2 cups olive oil, for frying
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
24 blue cheese-stuffed olives (about 3 cups)
1/4 cup fresh basil leaves
1 lemon, zest removed in strips with a peeler
Freshly cracked black pepper

Steps:

  • Pour the olive oil into a medium saucepot fitted with a deep-fry thermometer. Place over medium heat and preheat to 350 degrees F.
  • Set up a dredging station by placing the flour, egg and breadcrumbs in separate bowls. Working in batches, drop the olives into the flour and roll until evenly coated. Shake off any excess flour and place the olives into the egg. Coat the olives in the egg and lift out, allowing any excess egg to drip off. Roll the olives in the breadcrumbs until evenly coated. Set aside a baking sheet.
  • Once the oil is hot, carefully add the basil leaves and lemon peels, being aware that the oil may pop. Fry just until crispy, about 30 seconds. Set aside on a paper towel-lined plate. Working in batches, fry the olives until the breadcrumbs are crunchy and the cheese is soft, 1 to 2 minutes on each side. Transfer to a paper towel-lined plate to cool slightly.
  • Put the olives on a serving platter and crumble the fried basil and lemon zest over top. Sprinkle with freshly cracked pepper.

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