- Cook Time
- Prep Time
- 12 ServingsServings
- 1 1/2 cups California walnuts, toasted
- 1 1/2 cups bread crumbs, fresh, unseasoned
- 3 eggs, large
- 2 Tbsp water
- 1 cup flour, all-purpose
- 1 lb. (approx. 72) pimento-stuffed green olives
- 1 1/2 quarts canola oil for deep frying
1 Spread toasted walnuts on baking sheet and place in warm place (about 110°F) for several hours or overnight. A gas oven with just the pilot light is ideal. Cool nuts to room temperature before next step.
2 Combine nuts and crumbs in food processor and process until nuts are finely ground, yet mixture is light and dry. Spread in shallow pan and set aside.
3 In shallow bowl, beat eggs and water together. Set aside. Spread flour on shallow plate or pan and set aside.
4 Drain olives of any liquid. A few at a time, dip olives in egg, then roll in flour, then dip again in egg. Let excess egg drip off olives, then roll olives in walnut mixture.
5 As olives are coated transfer to parchment-lined baking sheet. Continue until all olives are coated with walnut mixture. Refrigerate coated olives for at least 2 hours before frying.
6 Have canola oil heated to 360°F. Lower 12 olives into oil and fry until coating is golden, about 45 seconds. Drain briefly on paper towels, then serve warm.
Source: Chef Charlie Palmer and California Olive