Fried Olives
Ingredients
- Large pitted olives, drained if stored in brine. (Figure 6 to 8 per person, depending on the size)
- flour
- beaten egg
- fine bread crumbs
- oil for frying (I used sunflower oil)
Instructions
- Set up a standard breading station. Then coat the olives in flour, dip in beaten egg and finally coat with bread crumbs. Transfer to a platter when breaded.
- Heat sufficient oil in a medium skillet (it should be deep enough to come halfway up the sides of the olives). Fry the olives in batches, turning until golden brown on all sides.
- Drain on paper towels.
- Serve alone or with a dipping sauce.
Notes
I reheated leftover olives in the oven at 350°F/180°C until warmed through. I'll bet these would also be good candidates to make in an air fryer, if you have one.