Crispy Olives Recipe
Herbes de Provence, feta, breadcrumbs
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Ingredients
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Crispy olives
Breading station
For frying & finishing
Method
Crispy olives
Prepare filling
Pat the pitted olives dry with paper towels. If olives are large enough and not already stuffed, use a small knife to make a shallow slit and press a small pinch (~1/8 oz) of crumbled feta mixed with 1/2 teaspoon Herbes de Provence into each olive. Avoid overstuffing so olives can be closed easily. Lightly season each stuffed olive with a very small pinch of salt and a grind of black pepper (about 1/24 tsp each).
Chill to firm
Place the stuffed olives on a tray lined with parchment and chill in the refrigerator for 15–20 minutes. Chilling helps the feta set and stay in the olive during breading and frying.
Breading station
Make breading
Combine the breadcrumbs, grated Parmesan (if using), and 1 teaspoon Herbes de Provence in a shallow bowl. Mix well so the herb is evenly distributed.
Set up dredging station
Place flour in a second shallow bowl. In a third bowl, beat the 2 eggs with 2 tablespoons milk until homogeneous.
Bread the olives (first coat)
Working in batches of 6–8, dredge each chilled stuffed olive in the flour, shaking off excess. Dip into the beaten egg mixture, allowing excess to drip off, then roll thoroughly in the breadcrumb mixture, pressing gently so crumbs adhere. For an extra-crispy exterior, repeat the egg dip and breadcrumb roll once more to create a double coating. Place breaded olives on a tray and chill 10 minutes to set the coating before frying.
Frying & finishing
Heat oil
Pour 2 cups neutral oil into a heavy-bottomed skillet or small pot to a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a breadcrumb into the oil — it should sizzle and brown in about 30–40 seconds.
Fry the olives
Carefully add breaded olives in a single layer without overcrowding (work in batches). Fry 2–3 minutes, turning gently with a slotted spoon or spider so all sides are golden brown and crisp. The filling will warm quickly; do not overcook. Remove with a slotted spoon and drain on a paper-towel-lined rack or plate.