Fried Olives
This recipe guides you through creating crispy, deep-fried green and black olives, perfectly seasoned and served alongside classic Spanish accompaniments: rich Manchego cheese and thinly sliced Serrano ham. It's an exquisite appetizer that balances savory, salty, and nutty flavors, ideal for entertaining or a sophisticated snack.
Equipment
- 1 Heavy-bottomed pot or deep fryer Essential for safe and even deep-frying.
- 1 Deep-Fry Thermometer Crucial for accurately maintaining oil temperature for optimal results.
- 3 Shallow Dishes For setting up efficient dredging stations.
- 1 Slotted Spoon or Spider For safe removal of fried olives from hot oil.
- 1 Serving Platter For elegant presentation of the finished dish.
Ingredients
Main
- 1 cup canola oil
- 10 large or colossal green pitted olives
- 10 large or colossal black pitted olives
- 3/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 beaten eggs
- 3/4 cup bread crumbs
- 1/2 teaspoon freshly ground black pepper
- 1 pound manchego cheese cubed
- 1/2 pound serrano ham thinly sliced
Instructions
- Heat canola oil to 350 degrees F. (Drop a very small piece of bread crumb into the oil if it starts to sizzle the oil is hot enough.)
- Drain the olives.
- Mix flour, garlic powder and chili powder together and place in a shallow dish. Pour eggs into another dish, and bread crumbs with ground black pepper into a third.
- Roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs. Set on a plate to give the breading a chance to dry and form a crust while the oil heats.
- When oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. Fry until golden brown, then remove and drain on paper towels. Be sure to tip the oil out of the center of the olive. Serve on a platter with Manchego cheese cubes and slices of serrano ham.
Notes
1. Oil Temperature is paramount: Maintaining 350°F (175°C) is crucial. Too cool, and the olives become greasy; too hot, and they burn before crisping. Use a reliable thermometer. 2. Breading adhesion: Allow breaded olives to rest for 10-15 minutes before frying. This 'drying' period helps the coating adhere, preventing it from falling off in the hot oil. 3. Fry in batches: Overcrowding the pot significantly drops oil temperature, leading to soggy, greasy olives. Fry in small batches for consistent crispiness. 4. Draining: Ensure proper draining on paper towels, and gently tip each olive to remove any oil trapped inside the pit cavity. 5. Pairing: The salty, rich olives perfectly complement the nutty Manchego and savory Serrano ham, creating a balanced flavor profile. Consider a drizzle of good quality olive oil or a sprinkle of smoked paprika for an extra layer of flavor.