Prep Time: 45 minutes, plus 1 hour for chilling, Cook Time: 15 minutes, Makes: 24
24 mixed green olives, pitted and/or stuffed
3/4 c. organic, unbleached flour
2 Henry's Eggs, beaten
3/4 c. bread crumbs
Henry's Organic Olive Oil
Line a baking sheet with parchment paper; set aside. Place olives in a bowl, and cover with cold water. Allow to soak for about 30 minutes to release some of the salt. If choosing olives stuffed with cheese, do not soak. Drain olives and place on paper towels to dry. Place flour, eggs and bread crumbs in separate bowls. Roll the dry olives in the flour, then dip in the eggs, and, finally, roll in breadcrumbs. Place coated olives on parchment paper. When all the olives are coated in breadcrumbs, place in the refrigerator and chill for 1 hour. In a deep heavy-bottomed pan with at least 4 inch high sides, pour in about 2 1/2 inches of oil. Heat oil over medium heat to about 370°F. Fry the olives in small batches and cook until golden brown, about 3 to 4 minutes. Remove from oil and drain on a baking sheet lined with paper towels. Serve warm.
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