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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil.
2. Stuff olives using a pastry bag.
3. Roll stuffed olives in the flour, dip in eggs and then roll in crumbs.
4. Fry in oil at 250 to 275 degrees until crisp and golden brown.
5. Drain on a paper towels.
6. Serve hot.
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