One of my favorite food items is olives. I have always loved them green , stuffed, black and I want to try so many others. While I love olives I was not aware that they are observed on June 1st. The olive is not a vegetable as some may think but rather a fruit and one of the oldest fruits.
The olive branch is a symbol of peace, hope, love and friendship. Olives are used in many ways as well. Snacking on them, used for toppings, on a relish tray and as garnishments for many foods.
2 pounds DeLallo Provolone Stuffed Olives
1/2 cup all-purpose flour
2 eggs, beaten
1/2 cup DeLallo Plain Breadcrumbs
2/3 cup DeLallo Extra Light Olive Oil, for frying
1 cup DeLallo Pomodoro Fresco Marinara Pasta Sauce
Blot olives with paper towels to remove most of the oil. Pour flour in a small bowl, the beaten eggs in a second bowl and the breadcrumbs in another small bowl. First, dredge olives in flour. Next, coat olives in egg and then roll olives in breadcrumbs. Place on a plate until ready to fry.
In a large saucepan, heat olive oil on a medium-high setting. Once the oil is hot, fry olives in small batches, for about 45 seconds or until they turn golden. Using a slotted spoon, gently transfer olives to a plate lined with paper towels.
Allow olives to cool for a few minutes before serving. Serve with warmed Marinara.
*Try other varieties of DeLallo Stuffed Olives: Asiago, Garlic, Sun-Dried Tomato, Feta, Blue Cheese, Almond or Anchovy.
recipe source here