Directions:
- Combine all of the ingredients except for the flour and Essence in a medium glass jar with a lid. Tighten the lid completely. Marinate the olives for 1 week. Drain the olives, reserving the oil for later use. Pat the olives and garlic dry. Season the flour with Essence. Dredge the olives in the flour, coating completely. Preheat the fryer. Fry the olives until golden, about 2 minutes, stirring constantly. Drain and season with Essence. Serve warm
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5016.64 Kcal (21004 kJ) | ||
| Calories from fat | 4467.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 496.43g | 764% | |
|---|---|---|---|
| Sodium | 10986.27mg | 458% | |
| Potassium | 771.99mg | 16% | |
| Total Carbs | 150.37g | 50% | |
| Sugars | 1.89g | 8% | |
| Dietary Fiber | 25.67g | 103% | |
| Protein | 22.56g | 45% | |
| Vitamin C | 13.8mg | 23% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 7.2mg | 40% | |
| Calcium | 589.3mg | 59% | |
| Amount Per 100 g | |||
| Calories | 434.19 Kcal (1818 kJ) | ||
| Calories from fat | 386.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.97g | 764% | |
|---|---|---|---|
| Sodium | 950.86mg | 458% | |
| Potassium | 66.82mg | 16% | |
| Total Carbs | 13.01g | 50% | |
| Sugars | 0.16g | 8% | |
| Dietary Fiber | 2.22g | 103% | |
| Protein | 1.95g | 45% | |
| Vitamin C | 1.2mg | 23% | |
| Iron | 0.6mg | 40% | |
| Calcium | 51mg | 59% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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