Fried garlic & fresh herb olives
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | pounds | assorted greek olives |
| 12.00 | garlic cloves; peeled | |
| ½ | cup | chopped fresh herbs |
| 1 | (such as basil; chervil, tarragon, | |
| 1 | and oregano) | |
| 1.00 | tablespoon | fresh ground black pepper |
| 1.00 | quart | olive oil |
| 2.00 | cup | all-purpose flour |
| 1 | bayou blast; see * note | |
Directions
* 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.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000