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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the olives in water twice, then dry them very well. Put them in a medium bowl and toss with the EVOO.

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  • Fill a countertop fryer with oil or pour a few inches of oil into a large Dutch oven. Heat the oil to 350 degrees . (If using a Dutch oven, use a deep-fry thermometer to check the temperature.)

  • Set up a breading station: Line up 3 shallow bowls on the counter. Spread the flour out in one, beat the eggs in the second, and mix the breadcrumbs, pecorino, parsley and thyme in the third.

  • Using a chopstick, stuff the olives with the sausage. Coat the olives in the flour, then in the egg, then in the breadcrumb mixture, pressing to adhere.

  • Working in batches, fry the olives until deep golden, stirring occasionally, about 3 minutes per batch. Drain.

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