Italian Fried Olives

Name: Italian Fried Olives
Prep time: 9 min
Cook time: 9 min
Total time: 9 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 54 milliliters plain bread crumbs; 2 teaspoons dried thyme; 1 egg, lightly beaten; 31 grams all-purpose flour; 28 grams Gorgonzola cheese, at room temperature; 20 pitted green olives, rinsed and dried thoroughly; 2 teaspoons lemon zest; 62 grams ricotta cheese, at room temperature; 6 servings Vegetable oil, for frying

Italian Fried Olives

You can never have too many side dish recipes, so give Italian Fried Olives A mixture of bread crumbs, thyme, olives, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a very affordable recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 9 minutes. Italian Fried Olives, Italian Sautéed Olives, and Chicken With Capers and Italian Olives are very similar to this recipe.

Instructions

Watch how to make this recipe.

Special equipment: a pastry bag, a plain tip with a 1/4-inch opening

Equipment you will use

Pastry Bag

In a small bowl, combine the cheeses, thyme, and lemon zest.

Ingredients you will need

Lemon Zest

Thyme

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Bowl

Place the cheese mixture into the pastry bag. Pipe the cheese mixture into each olive.

Ingredients you will need

Cheese

Olives

Equipment you will use

Pastry Bag

Place the flour in a small bowl.

Ingredients you will need

All Purpose Flour

Equipment you will use

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.

Ingredients you will need

Breadcrumbs

Olives

All Purpose Flour

Egg

Equipment you will use

Slotted Spoon

Bowl

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3of the way.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

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.

Ingredients you will need

Olives

Bread

Cooking Oil

Equipment you will use

Kitchen Thermometer

Drain the fried olives on paper towels. Cool for 5 minutes.

Ingredients you will need

Olives

Equipment you will use

Paper Towels

Equipment

Ingredients

Servings:

54milliliters

plain bread crumbs 2teaspoons

dried thyme 1

egg, lightly beaten 31grams

all-purpose flour 28grams

Gorgonzola cheese, at room temperature 20

pitted green olives, rinsed and dried thoroughly 2teaspoons

lemon zest 62grams

ricotta cheese, at room temperature 6servings

Vegetable oil, for frying

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Laurent-Perrier La Cuvee Brut. It has 4.6 out of 5 stars and a bottle costs about 45 dollars.

Laurent-Perrier La Cuvee Brut

The wine comes from the purest grape juice and it alone allows Laurent-Perrier to craft 'La Cuvée', a champagne of great finesse and a beautiful freshness obtained after a long ageing process in our cellars.Pale gold in color. Fine bubbles feed a persistent mousse. A delicate nose with hints of fresh citrus and white flowers. The wine’s complexity is expressed in successive notes like vine peach and white fruits notes. A perfect balance between freshness and delicacy with fruity flavors very present on the finish.This fresh and pure wine is perfect for an apéritif. Its citrus and white fruits notes and its remarkable balance supported by a subtle effervescence, make it an ideal accompaniment to poultry and the finest fish.