MinnaThis easy and very tasty appetizer is from Biba Caggiano’s Trattoria Cooking cookbook.  She first had these tasty (and easy to prepare) fried olives in Venezia, at Cantina Do Mori.  They should be served warm with a nice glass of wine or sherry.

Olive Fritte

30 large Italian-style pitted green olives
1 cup unbleached all-purpose flour, spread over a sheet of aluminum foil
2 large eggs, lightly beaten
1 cup plain bread crumbs, mixed with ½ cup freshly grated Parmigiano, spread over a sheet of aluminum foil
Vegetable oil for frying

1.  Roll the olives in the flour, dip them in the eggs, and coat with the bread crumb-parmigiano mixture.

2.  Heat one inch of oil in a medium-size skillet over medium heat.  When the oil is hot, fry the olives, a handful of at a time, until they are lightly golden, less than 1 minute.

3.  Remove the olives with a slotted spoon and spread on paper towels to drain.

*Suggestion:  I have used the large green pitted olives in the jars, but I prefer the wonderful large pitted green olives available at the salad/appetizer bar in the supermarket.  I especially love the ones stuffed with cheese – gorgonzola, feta, or whatever is available.  A delicious surprise when bitten into warm…