Minna’s favorite recipes…bet you can’t eat one…

This easy and very tasty appetizer is from Biba Caggiano’s Trattoria Cooking cookbook.  She first had these tasty (and easy to prepare) fried olives in Venezia, at Cantina Do Mori.  They should be served warm with a nice glass of wine or sherry.                                                                                                                                               

Olive Fritte                                                                                                                                      



30 large Italian-style pitted green olives
1 cup unbleached all-purpose flour, spread over a sheet of aluminum foil
2 large eggs, lightly beaten
1 cup plain bread crumbs, mixed with ½ cup freshly grated Parmigiano, spread over a sheet of aluminum foil
Vegetable oil for frying

1.  Roll the olives in the flour, dip them in the eggs, and coat with the bread crumb-parmigiano mixture.

2.  Heat one inch of oil in a medium-size skillet over medium heat.  When the oil is hot, fry the olives, a handful of at a time, until they are lightly golden, less than 1 minute. 

3.  Remove the olives with a slotted spoon and spread on paper towels to drain.
*Suggestion:  I have used the large green pitted olives in the jars, but I prefer the wonderful large pitted green olives available at the salad/appetizer bar in the supermarket.  I especially love the ones stuffed with cheese – gorgonzola, feta, or whatever is available.  A delicious surprise when bitten into warm…

Explore posts in the same categories: Minna's Favorite recipes

Tags: , ,

You can comment below, or link to this permanent URL from your own site.

4 Comments on “Minna’s favorite recipes…bet you can’t eat one…”

  1. Al west Says:

    That recipe is unfair to us celiacs.I’ll be complaining to the Celiac czar if we ever get one. Sounds wonderful though.

  2. Frank Amabile Says:

    I remember my mother and aunts in the kitchen preparing the “baked olives.” The only thing different was they used olives
    with the pits and peeled theh pits out. A
    lot of work but they would talk and laugh
    while doing it. They were and are delicious. It brings back great memories.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: