Olive Fritte Fried Olives With Cheese And Herbs Recipes

FRIED OLIVES

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.

FRIED OLIVES

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.

BAKED CHEESE OLIVES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
• Bake for 15 minutes, or until golden brown.

HOT CHEESE OLIVES

Steps:

• Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.
• Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.

OLIVE FRITTE (FRIED OLIVES)

Steps:

• Chop the pork into small pieces.
• Fry the pancetta in a medium skillet over medium heat until it begins to turn color but not brown. Add the pork and a little salt and pepper and cook until meat loses its pink color. Stir in the wine. Lower the heat and simmer the mixture gently for about one hour. Check the pan periodically and add a little water if the mixture seems to be drying out.
• Drain off any remaining liquid from the pan. Place the meats in a blender or food processor and puree until fairly finely chopped. Soak the fresh bread crumbs in water, then squeeze them dry and add them to the meat along with the egg yolk, Parmesan and nutmeg. Blend well.
• With an olive pitter, remove and discard the pits from the olives. Using a pastry bag fitted with a small round tip, pipe the meat mixture into the olives.
• Beat the whole egg with a pinch of salt in a deep dish, and place the flour and the dry bread crumbs in separate dishes. Roll the stuffed olives first in the flour, then in the egg, then in the dry bread crumbs.
• Heat the oil in a deep heavy skillet until it sizzles and bubbles. Place the olives in the oil and fry until golden. Remove with slotted spoon, drain on paper towels and serve very hot.

OLIVE FRITTE (FRIED OLIVES WITH CHEESE AND HERBS)

Steps:

• Into a small bowl add ricotta, goat cheese, lemon zest, lemon thyme and garlic. Mix well to combine.
• Transfer the mixture into a pastry bag (or zip lock bag if you do no have a pastry bag).
• Using a small long fine tip pipe the cheese mixture into the olive cavity. Continue until all olives are filled.
• Place your oil into a large dutch oven (frying machine or like) and heat oil until it reaches 350 degrees.
• While the oil is heating, prepare your dredging station.
• Place the flour, egg, and breadcrumbs into 3 SEPARATE small bowls.
• Place the stuffed olives into the flour and coat well.
• Using a large slotted spoon transfer olives to egg mixture.
• Coat well and then transfer to the breadcrumbs and coat well.
• Continue until all olives have been breaded.
• When the oil is hot, place a spoonful of breaded olives into the oil and cook until golden (this will go VERY quickly less than 30 seconds so remain close).
• When golden, transfer olives to a plate lined with paper towels.
• Continue until all olives are cooked.

FRIED STUFFED OLIVES

Steps:

• Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil.
• Stuff olives using a pastry bag.
• Roll stuffed olives in the flour, dip in eggs and then roll in crumbs.
• Fry in oil at 250 to 275 degrees until crisp and golden brown.
• Drain on a paper towels.
• Serve hot.

FRIED OLIVES

Steps:

• Soak olives in cold water for 15 minutes to reduce brininess. Drain, and pat dry. Stuff each with blue cheese.
• Put flour, egg, and breadcrumbs in 3 bowls. Dredge olives in flour, dip in egg, then dredge in breadcrumbs. Refrigerate until ready to fry.
• Heat vegetable oil in a saucepan over medium until hot but not smoking. Working in batches, fry olives until golden, about 1 1/2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Serve warm.

LEMON-HERB OLIVES WITH GOAT CHEESE

Steps:

• In a small skillet, combine the first 5 ingredients; heat over medium heat just until fragrant, 2-3 minutes, stirring occasionally. Stir in olives; heat through, allowing flavors to blend. Cool completely., To serve, place cheese on a serving plate. Stir basil into olive mixture; spoon over cheese. Serve with crackers.