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Marinated Olives Crispy Calamari Recipe

Name: Lusi YYC Italian Kitchen & Pizzerias Marinated Olives Crispy Calamari Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cups mixed Italian olives (pitted, variety of Castelvetrano, Kalamata, and Gaeta); 2 tbs extra-virgin olive oil; 1 tsp fresh lemon zest; 1 tsp fresh lemon juice; 1 tsp fresh rosemary (finely chopped); 1 clove garlic (minced); 1 tsp red pepper flakes (crushed chili); 1 tsp black pepper (freshly cracked); 1 tsp sea salt; 1 lb Humboldt calamari rings and tentacles (cleaned); 1 cups buttermilk; 2 tbs fresh lemon juice; 1 clove garlic (crushed); 1 tsp fresh rosemary (chopped); 3 tsp sea salt; 1 tsp black pepper (freshly ground); 1 cups all-purpose flour; 0.5 cups cornstarch; 0.25 cups fine semolina (optional for extra crunch); 1 tsp paprika (sweet or smoked); 0.5 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 4 cups vegetable oil (for deep frying); 1 each lemon wedges (for serving); 2 tbs fresh rosemary (small sprigs for garnish); 0 to taste additional crushed red chili (to taste); 0 to taste fine sea salt (for sprinkling)

Inspired by Lusi YYC Italian Kitchen & Pizzeria

Time1h

Serves4

mixed Italian olives, lemon, buttermilk marinated humbolt calamari, rosemary, crushed chili

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Ingredients

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Marinated Olives

1 cups mixed Italian olives (pitted, variety of Castelvetrano, Kalamata, and Gaeta)

2 tbs extra-virgin olive oil

1 tsp fresh lemon zest

1 tsp fresh lemon juice

1 tsp fresh rosemary (finely chopped)

1 clove Garlic (minced)

1 tsp red pepper flakes (crushed chili)

1 tsp black pepper (freshly cracked)

1 tsp sea salt

Buttermilk-Marinated Calamari

1 lb Humboldt calamari rings and tentacles (cleaned)

1 cups Buttermilk

2 tbs fresh lemon juice

1 clove garlic (crushed)

1 tsp Fresh rosemary (chopped)

3 tsp sea salt

1 tsp black pepper (freshly ground)

Breading & Frying

1 cups 00 bread flour

1/2 cups Cornstarch

1/4 cups fine semolina (optional for extra crunch)

1 tsp paprika (sweet or smoked)

1/2 tsp Watkins garlic powder

1 tsp Celtic sea salt

1/2 tsp black pepper

4 cups vegetable oil (for deep frying)

1 each lemon wedges (for serving)

Finishing & Garnish

2 tbs fresh rosemary (small sprigs for garnish)

0 to taste additional crushed red chili (to taste)

0 to taste fine sea salt (for sprinkling)

Method

Marinated Olives

In a small bowl combine the mixed Italian olives with olive oil, lemon zest, lemon juice, chopped rosemary, minced garlic, red pepper flakes, cracked black pepper and sea salt. Toss to coat evenly.

Cover and let marinate at room temperature for at least 30 minutes, or refrigerate up to 4 hours. Bring to room temperature before serving.

Buttermilk-Marinated Calamari

Rinse and pat the calamari dry. Place calamari in a bowl or shallow container.

Stir together buttermilk, lemon juice, crushed garlic, chopped rosemary, sea salt and black pepper. Pour the mixture over the calamari, ensuring all pieces are submerged or coated.

Cover and refrigerate for 30 minutes to 2 hours. The acidity and buttermilk will tenderize and lightly flavor the calamari. Do not marinate longer than 2 hours to avoid mushy texture.

About 15 minutes before frying, remove calamari from refrigerator and let sit at room temperature briefly while you prepare the breading and oil.

Breading & Frying

Prepare breading

In a shallow wide dish combine the all-purpose flour, cornstarch, semolina (if using), paprika, garlic powder, salt and black pepper. Whisk to fully blend and break up any lumps.

Use a slotted spoon to lift the calamari from the buttermilk, letting excess drip back into the bowl (do not rinse). Transfer the pieces to the flour mixture in small batches, tossing and pressing gently to coat evenly. Shake off excess.

Place the coated calamari on a wire rack set over a baking sheet while you heat the oil. Let them rest 5–10 minutes to help the coating adhere.

Heat oil and fry

Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and float.

Fry the calamari in small batches to avoid crowding (about 6–8 pieces per batch, depending on pot size). Cook 1.5–2.5 minutes per batch until golden brown and crisp. Turn as needed so they brown evenly.

Use a slotted spoon or spider to transfer fried calamari to a plate lined with paper towels or a wire rack to drain. Immediately sprinkle lightly with fine sea salt while still hot.

Finishing & Serving

Arrange fried calamari on a serving platter. Spoon the marinated olives alongside or scatter some olives over the calamari for contrast of temperature and flavor.

Garnish with chopped fresh rosemary, an additional pinch of crushed red chili to taste, and lemon wedges. Serve immediately while calamari is hot and crisp.

Optional: Provide a small bowl of lemon-garlic aioli or marinara for dipping.