Deep Fried Olives Food

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DEEP-FRIED OLIVES



Deep-fried olives image

Coat feta-stuffed olives with juniper-flavoured breadcrumbs to make these easy canapés. Serve on skewers with a lemon and vermouth mayonnaise on the side

Provided by Miriam Nice

Categories     Buffet, Canapes

Time 30m

Yield Serves 4-6

Number Of Ingredients 9

100g panko or coarse dried breadcrumbs
4 crushed juniper berries
160g feta-stuffed olives
3 tbsp plain flour
1 egg , beaten
300ml vegetable oil
2 tsp dry vermouth
100g mayonnaise
1 tsp lemon juice

Steps:

  • Crush the breadcrumbs in a bag using a rolling pin or in a food processor. Tip into a shallow dish with the berries, then season and set aside. Toss the olives in the flour. Put the beaten egg in a large bowl, add the coated olives and move them around to coat. Turn them one by one in the breadcrumb mixture, then put on a plate until ready to fry.
  • Heat the oil in a large pan to 180C, then fry the olives for 1-2 mins, or until golden and sizzling. Drain on kitchen paper and leave to cool for a few mins as they'll be very hot inside.
  • To make the lemon and vermouth mayo, mix the vermouth with the mayonnaise and lemon juice. Serve the warm, deep-fried olives alongside the mayo.

Nutrition Facts : Calories 192 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

FRIED OLIVES



Fried Olives image

Toasted walnuts and bread crumbs give flavor and texture to these fried olives.

Provided by Megan

Categories     Appetizers and Snacks     Vegetable     Olives

Time 2h50m

Yield 72

Number Of Ingredients 7

1 ½ cups California walnuts
1 ½ cups fresh, unseasoned bread crumbs
3 large eggs
2 tablespoons water
1 pound pimento-stuffed green olives, drained
1 cup all-purpose flour
1 ½ quarts canola oil

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.

Nutrition Facts : Calories 50.5 calories, Carbohydrate 2.2 g, Cholesterol 7.8 mg, Fat 4.4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 138.2 mg, Sugar 0.1 g

DEEP FRIED STUFFED OLIVES



Deep Fried Stuffed Olives image

Provided by Chuck Hughes

Time 1h40m

Yield 24 olives

Number Of Ingredients 16

24 large pitted green olives
1/2 cup flour
1 cup fine breadcrumbs
2 eggs, beaten
1 cup olive oil
Salt and pepper
2 tablespoons unsalted butter
1 shallot, diced
1 pound ground veal
Salt and pepper
1/2 cup veal stock
1/4 cup grated Parmesan
1/4 cup chopped fresh parsley
2 tablespoons breadcrumbs
1 egg, beaten
1/4 pound gorgonzola cheese, crumbled

Steps:

  • Chuck Hughes' scrumptious deep fried stuffed olives are a bar snack that can't be beat.
  • For the olives: Place the olives in a bowl and cover over with water. While preparing the stuffings, let them soak about 30 minutes to remove the excess salt. Drain the water, rinse the olives and dry completely with a paper towel.
  • For the stuffings: In a skillet, melt the butter over medium heat and cook the shallots. Add the ground veal, sprinkle with salt and pepper and cook about 5 minutes. Add the veal stock and continue to cook over medium heat until the liquid evaporates, about 10 minutes.
  • Remove from the heat and let cool slightly. Transfer the veal mixture to a bowl. Add the Parmesan, parsley, breadcrumbs and egg. Sprinkle with salt and pepper. Mix together and set aside.
  • To assemble: Starting from the end (opposite the hole on top), cut the olive away from the pit in a spiral, as if you're peeling an apple. The olive will coil. Place the olive meat in a bowl.
  • Pinch a bit of the veal mixture between your thumb and forefinger and roll into a small ball. Shape the olive meat from half the olives around the filling, so the olive regains its original shape. Place on a baking tray, cover with plastic wrap and set aside. Proceed the same way for remaining olives and the gorgonzola cheese.
  • Coat the olives lightly in flour, eggs and breadcrumbs. To avoid the stuffing from seeping out, repeat the process twice to get a thick breading. Set aside.
  • Pour the olive oil into a medium frying pan and heat until the oil bubbles. Fry the olives until the breading is golden brown, about 1 1/2 minutes. Remove with a slotted spoon, drain on paper towels and season with salt and pepper. Serve the olives while warm.

DEEP-FRIED GARLIC CLOVES AND GREEN OLIVES



Deep-Fried Garlic Cloves and Green Olives image

Published in the NY Times, adapted from "Roast Chicken and Other Stories" by Simon Hopkinson (Ebury Press, 1999)

Provided by jackieblue

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

36 large garlic cloves, peeled
1 cup pitted green olives, like Manzanilla or picholine
1 cup flour
1 teaspoon salt, more for sprinkling
1/2 teaspoon pepper
3 eggs
1 cup fresh breadcrumbs or 1 cup panko breadcrumbs
oil, for deep-frying

Steps:

  • Put garlic cloves in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer 1 minute.
  • Drain and repeat with fresh water.
  • Drain and repeat once more, simmering about 5 minutes or until soft, testing often.
  • Gently lift garlic cloves out of pan and drain on paper towels until cool. Meanwhile, place olives on paper towels to drain.
  • When ready to cook, mix flour, salt and pepper on a plate.
  • In a bowl, beat eggs. Spread bread crumbs on another plate.
  • In a heavy pot, heat 3 inches of oil to 375 degrees: when hot enough, a chunk of bread will fry in 30 seconds.
  • Working in batches, roll garlic cloves and olives in seasoned flour, then in beaten eggs, then in bread crumbs. Repeat process and drop into oil. Cook until golden brown, about 2 minutes.
  • Drain on paper towels and sprinkle lightly with salt. Let oil come back to 375 degrees between batches. Serve immediately.

Nutrition Facts : Calories 216.3, Fat 3.8, SaturatedFat 1, Cholesterol 105.8, Sodium 558.5, Carbohydrate 36.3, Fiber 1.9, Sugar 1.6, Protein 9.1

FRIED STUFFED OLIVES



Fried Stuffed Olives image

An appetizer from the Lindsay Olive Company. They suggest substituting 5-6 tablespoons of dried tomato tapenade or pesto for the anchovy paste if you like.

Provided by nvermd

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons minced garlic
2 tablespoons anchovy paste
1 tablespoon grated lemon, zest of
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh basil
2 dozen ripe pitted extra-large olives
3/4 cup flour
2 eggs, beaten
3/4 cup plain breadcrumbs or 3/4 cup seasoned bread crumbs
olive oil, for frying

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.

AIR-FRIED OLIVES



Air-Fried Olives image

These fried olives are salty, spicy, crunchy, and very addictive. Serve with ranch or blue cheese dressing for dipping if desired.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Vegetable     Olives

Time 35m

Yield 20

Number Of Ingredients 6

⅓ cup all-purpose flour
1 large egg, beaten
½ cup panko bread crumbs
¼ cup grated Parmesan cheese
1 (6 ounce) jar jalapeno-stuffed green olives, drained
nonstick cooking spray

Steps:

  • Preheat an air fryer to 400 degrees F (200 degrees C).
  • Place flour in a bowl. Place beaten egg in a separate bowl. Combine bread crumbs and Parmesan cheese in a third bowl.
  • Coat olives first in flour, then in egg, and finally in the bread crumb mixture.
  • Place 1/2 of the olives in the basket of the air fryer. Spray the tops with cooking spray.
  • Cook for 12 minutes, shaking halfway through cook time. Repeat with remaining half of olives.

Nutrition Facts : Calories 37.6 calories, Carbohydrate 4.1 g, Cholesterol 10.2 mg, Fat 1.9 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 177.8 mg

FRIED OLIVES



Fried Olives image

Provided by Ingrid Hoffmann

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 cup canola oil
10 large or colossal green pitted olives
10 large or colossal black pitted olives
3/4 cup all-purpose flour
1/2 teaspoon garlic powder
1 teaspoon chili powder
2 beaten eggs
3/4 cup bread crumbs
1/2 teaspoon freshly ground black pepper
1 pound manchego cheese, cubed
1/2 pound serrano ham, thinly sliced

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.

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