Italian Fried Olives Recipes

ITALIAN PAN-FRIED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stab the potatoes with a fork and microwave until cooked, about 9 minutes. Let cool, about 10 minutes. Slice into wedges.
• Heat 1 tablespoon oil and butter in a small pan over medium-low heat. Saute onion and garlic with salt and pepper until tender and sweet, 5 to 7 minutes. Remove from heat.
• Heat enough remaining oil to coat the bottom of a large nonstick pan over medium-high heat. Cook potatoes in batches, making sure they aren't crowded in the pan. Turn carefully until golden and crispy, 7 to 10 minutes. Keep the first batch in the preheated oven until the second batch is done.
• Add olives to the second batch and cook for 1 minute. Add potatoes from the oven and onion-garlic mixture. Toss in the pan until everything is heated. Drain on paper towels and sprinkle with parsley, salt, and pepper.

FRIED TUSCAN OLIVES

Steps:

• Add enough oil to fill a large, heavy Dutch oven a third of the way and heat to 350 degrees F.
• Add the sausage, Parmesan, 1 tablespoon parsley and the red pepper flakes to a bowl and mix well. Add to a piping bag with a plain tip.
• Drain the olives and dry them very well with paper towels or a clean tea towel. Pipe the sausage filling into each olive.
• Add the flour to a casserole dish and season with salt and pepper. In a second casserole dish, beat the eggs. In a third casserole dish, add the breadcrumbs, the remaining 1 tablespoon parsley, season with salt and pepper and whisk together.
• Dredge each stuffed olive first through the flour, shaking to remove any excess, then through the egg and then into the breadcrumbs. Pack the breadcrumbs around each olive if necessary. Add to a clean plate. You can refrigerate them now if you are prepping for a party.
• Fry the olives, in batches, until golden and crisp and the pork is cooked through, 1 to 2 minutes. Remove to a paper towel-lined plate.

ITALIAN OLIVES

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.

FRIED OLIVES

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.