Deep Fried Olives

SERVES: 2-4

These briny little beauties truly are wildly irresistible! Fun and easy to make to snack on as a larger meal is being prepared. A must-have sensation for a cocktail party. As quick and simple as they are to turn out, they will be eaten faster than they can be made!

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INGREDIENTS

- 1 Jar Wildfare Hand Stuffed Olives, drained (the good news is there are 6 varieties, so depending upon your mood and/or the rest of your menu, you have a beautiful selection to choose from*). Choices are Premium Green Olives Stuffed with:
• Lemon Rind
• Orange Rind
• Almonds
• Garlic
• Jalapenos
• Red Peppers
- ¼ C. all-purpose flour
- 2 Eggs, lightly beaten
- ½ C. breadcrumbs
- Wildfare Ayvalik Extra Virgin Olive Oil, for frying

PREPARATION

1	Create a FEB station (flour, egg, breadcrumbs). Place the flour in a small bowl. Beat the eggs in another small bowl and put the breadcrumbs in a third small bowl. Note: you may be tempted to do use Panko instead. We have tested this, and regular breadcrumbs deliver a much better final product.
2	Coat the olives in the beaten eggs (we will be coating in eggs twice). Then dredge the olives in the flour. Remove the olives and place back in the bowl with the beaten eggs. Now coat the olives with the breadcrumbs. Fab FEB! Set the olives on a plate or rack.
3	In a medium heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of 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.