Fried Olives


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Chef: Quinn Emmett

Serves: 10


Great as a bar snack, appetizer, Sunday football games, wherever. Buy the unpitted kind if you can, they're fresher. The herbs and grassy flavors will match well with many beers and wines. Do NOT buy canned olives.


1 lb(s) mixed olives
1 tsp lemon zest
1 tbsp fresh rosemary leaves
2 whole fresh sprigs of thyme
1/2 tsp red pepper flakes
1 whole medium garlic clove
3/4 cup extra virgin olive oil
6 slice prosciutto
1/2 cup grated pecorino Romano (or Parmigiano)
1 whole egg, beaten lightly
1 cup fine bread crumbs with Italian seasoning

Pit the olives carefully, leaving them as intact as possible.
Combine the olives, lemon zest, rosemary, thyme, red-pepper flakes and garlic clove in a container that has a cover.
Add 1/2 cup oil, stir, cover and refrigerate, preferably overnight, stirring occasionally.
Drain the olives.
Finely chop the prosciutto and mix with the pecorino Romano.
Stuff the olives with the prosciutto-cheese mixture.
Dip the stuffed olives in the egg and roll in bread crumbs.
Heat a saute pan over medium heat, add 1/4 cup olive oil to the pan and fry the olives three or four minutes on all sides until golden brown.
Drain the olives on paper towels and serve warm!