Rosemary Fried Olives Recipe

I first tasted these in Venice years ago as an afternoon cicchetti, or small bite paired with an aperitivo. There is nothing better with a glass of Franciacorta or prosecco during a summer evening. As I now live in a place where rosemary grows like a weed, I often make these with more rosemary than breadcrumbs. This is the perfect appetizer to enjoy al fresco as the days grow longer and longer.

ROSEMARY FRIED OLIVES RECIPE
SERVES 4 AS AN HORS D’OEUVRE

INGREDIENTS

• 1 10-oz jar of pitted green olives
• 1 cup breadcrumbs
• ¼ cup rosemary
• 1 cup flour
• 2 eggs, beaten
• olive oil, for frying

DIRECTIONS

1. Drain and rinse the olives in a colander.
2. Combine breadcrumbs and rosemary.
3. Dredge olives in flour, then egg, then breadcrumbs and place on rack. They can be covered and chilled at this point until ready to fry, up to a day in advance.
4. Heat about 2 inches of oil in a dutch oven or pot to 350˚F.
5. Deep fry the olives in batches until lightly browned and then drain on paper towels.
6. Serve hot or at room temperature.

About Chef Leah Caplan
A world traveler since age five, Chef Leah Caplan is passionate about connecting guests to their destinations through the international language of food and wine. With a deep understanding of the science of food, she was the culinary mastermind behind products ranging from DiGiorno pizza to Death’s Door Spirits and an early leader in the slow food and farm to-table movements. Chef Caplan has spent the past decade guiding world-class food programs at tech giants including Google and Amazon. She’s been featured in the media as an expert on local and sustainable food and wine. Her cuisine has garnered praise from The New York Times, Condé Nast Traveler and Southern Living. A graduate of The Culinary Institute of America, her excitement for learning has never waned. When not sailing the high seas and teaching classes at The Culinary Center, Chef Caplan can be found kayaking near her home on Puget Sound.