Fried garlic and fresh herb olives

Yield: 1 servings

Measure Ingredient
2 pounds Assorted Greek Olives
12 \N Garlic cloves; peeled
½ cup Chopped fresh herbs
\N \N (such as basil; chervil, tarragon,
\N \N And oregano)
1 tablespoon Fresh ground black pepper
1 quart Olive oil
2 cups All-purpose flour
\N \N Bayou Blast; see * Note

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Combine all of the ingredients except for the flour and Bayou Blast in a medium glass jar with a lid. Tighten the lid completely. Marinate the olives for 1 week. Drain the olives, reserving the oil for later use. Pat the olives and garlic dry. Season the flour with Creole seasoning. Dredge the olives in the flour, coating completely. Preheat the fryer. Fry the olives until golden, about 2 minutes, stirring constantly. Drain and season with Bayou Blast. Serve warm. This recipe yields 2 pounds fried marinated olives.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B51 broadcast 07-23-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-30-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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