THE FRIED OLIVES ARE BACK!!
Feb 11, 2011 at 2:40PM 
“FRIED OLIVES”
1Quart of pitted “Martini” olives in brine
2 Beaten Eggs
1 Cup of all purpose flour
2 Cup of bread crumbs
Corn oil for frying
Drain the olives from the brine and roll them in flour first then eggs and last in the breadcrumbs.
In a saucepan put the corn oil and heat at hi flame. Test the oil temperature, just drop one olive and wait until it starts frying. Fry a small batch at the time it will keep the oil from cooling down and you will have “light”, crisp and with golden color. To remove the excessive oil place them in plate lined with paper towels.
Serve them hot.
Buon divertimento
Luca
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