Fried Olives Name: Jennifer Miller Base: Andrews AFB Recipe: INGREDIENTS Nutrition SERVINGS 4-6 UNITS US 1⁄2 lb green pitted olives or 1⁄2 lb green olives, with pits 1 red onion, peeled and minced 1 clove garlic, peeled and minced 2 slices good-quality ham, minced (optional) 4 tablespoons finely chopped fresh flat-leaf parsley 1 pinch cayenne 2 tablespoons extra virgin olive oil For the coating 1⁄2 cup all-purpose flour 1 large egg, lightly beaten 1⁄2 cup finely ground breadcrumbs olive oil (for frying) DIRECTIONS If using unpitted olives, pit them with an olive pitter (or cherry pitter) to keep them intact. 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. Remove to a bowl. 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. Spread the flour onto one plate and the breadcrumbs onto another. Heat about half an inch of olive oil in a large, heavy skillet over medium heat. Roll the olives in the flour, then in the egg, and finally into the breadcrumbs. Fry until the breadcrumbs have turned golden. Remove, place on paper towels to drain momentarily and serve.