Olive Fritte Fried Olives With Cheese And Herbs Food

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.

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.

ITALIAN FRIED OLIVES

Steps:

• Special equipment: a pastry bag, a plain tip with a 1/4-inch opening
• In a small bowl, combine the cheeses, thyme, and lemon zest. Place the cheese mixture into the pastry bag. Pipe the cheese mixture into each olive.
• Place the flour in a small 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.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3of the way. 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. Drain the fried olives on paper towels. Cool for 5 minutes.

OLIVE FRITTATA

Steps:

• Preheat oven to 400 degrees F.
• Heat the extra-virgin olive oil in a small 6 to 8-inch oven-proof skillet over medium heat. Add onion to the hot oil and cook until soft and tender but not caramelized - keep the onion white. Add roasted peppers and olives and combine. Beat the eggs with half-and-half or milk and season them with salt and pepper. (Go easy on the salt because of the olives.) Pour the eggs into the skillet and keep settling them to the bottom of the pan as you would an omelet. When the eggs are firm on the bottom and set, transfer pan to the oven for about 10 minutes until top is golden brown. Cut and serve from the skillet or invert the frittata on to a serving plate.

DEEP-FRIED OLIVES

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.

HERB-AND-OLIVE FRITTATA

Steps:

• Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
• Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
• Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.

FRIED OLIVES

Steps:

• If using unpitted olives, pit them with an olive pitter (or cherry pitter) to keep them intact.
• Place the onion, garlic, ham, parsley, olive oil and cayenne in a food processor and pulse on and off until everything is pureed and very creamy and smooth.
• Remove to a bowl.
• Using a pastry bag outfitted with a nozzle small enough to fit into the cavity opening of the olive, stuff each olive with the filling.
• Spread the flour onto one plate and the breadcrumbs onto another.
• Heat about half an inch of olive oil in a large, heavy skillet over medium heat.
• Roll the olives in the flour, then in the egg, and finally into the breadcrumbs.
• Fry until the breadcrumbs have turned golden.
• Remove, place on paper towels to drain momentarily and serve.