- 12 dozen California black olives, large or extra large, pitted*
- 5 ounces garlic, minced
- 5 ounces anchovy paste
- 1 ounce lemon zest, minced
- 2 teaspoons chopped thyme
- 4 cups all-purpose flour
- 8 eggs, beaten
- 4 cups breadcrumbs
- Olive oil to taste
Instructions Drain the olives; reserve for stuffing. Combine the garlic, anchovy paste, lemon zest and thyme to make a paste.
Using a pastry bag with a small tip, stuff the olives with the paste.
Roll the stuffed olives in the flour and dip into the beaten eggs.
Toss the oliveis in the breadcrumbs, then fry in the olive oil at a moderate temperature (150-275 F) until golden brown.
Drain the fried olives on absorbent paper.
*Rinse olives before filling so the flavor isn’t too salty.
With a moderate temperature, the olives do not burn on the outside
before they are cooked throughout the center.