These addictive fried olives are a signature snack of Chef Eric's. Stuffed with garlic confit, it makes these olives extra special and addictive! Serve warm, alone or with a simple salad.
24 whole garlic cloves
1 cup Round Pond Italian Varietal Extra Virgin Olive Oil
1 bay leaf
2 tsp chopped thyme
2 Tbsp minced shallot
salt and pepper
36 pitted green olives, such as: Castelvetrano, Luques, Picholine
4 eggs, beaten
3 cups panko bread crumbs
4 cups peanut, canola or grapeseed oil
Combine first 6 ingredients (garlic through salt and pepper), and poach on a very low simmer for approximately 45 min (or until garlic is fork tender). Remove bay leaf and puree garlic cloves along with ½ cup oil in a food processor. Reserve the remaining oil for another use.
Fill pastry bag fitted with 1/4-inch tip with garlic puree and pipe directly into pitted olives until they are full. Chill before continuing.
Place eggs in one shallow bowl, the bread crumbs in another. Dip olives into egg mixture, then bread crumbs. Repeat the process again to double coat all the olives. When finished freeze olives (overnight or for 2 to 3 hours).
Heat oil to 400F in a large enough pot to fry safely. Fry olives in small (6 per) batches until nicely browned and crispy. Remove to paper towels to dry and then keep warm while frying the remaining olives.
Makes 36 olives