Fried Olives

Step 1

If using unpitted olives, pit them with an olive pitter (or cherry pitter) to keep them intact.

Step 2

Place the onion, garlic, ham, parsley, olive oil and cayenne in a food processor and pulse on and off until everything is pureed and very creamy and smooth.

Step 3

Remove to a bowl.

Step 4

Using a pastry bag outfitted with a nozzle small enough to fit into the cavity opening of the olive, stuff each olive with the filling.

Step 5

Spread the flour onto one plate and the breadcrumbs onto another.

Step 6

Heat about half an inch of olive oil in a large, heavy skillet over medium heat.

Step 7

Roll the olives in the flour, then in the egg, and finally into the breadcrumbs.

Step 8

Fry until the breadcrumbs have turned golden.

Step 9

Remove, place on paper towels to drain momentarily and serve.