Ingredients

• About 20-40 extra large black or green pitted olives, or more as needed to use all pesto (size of olives will determine quantity)


• Pesto
• 2 cloves garlic
• 2 tablespoons pine nuts
• 1/2 oz. fresh basil leaves (about 1/2 of a bunch)
• 1/8 teaspoon salt
• 1/8 teaspoon red pepper flakes
• 1 1/2 teaspoons chopped sun-dried tomatoes (dry or oil-packed)
• 1 1/2 teaspoons freshly squeezed lemon juice
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil (or more as needed)


• Coating
• 3/4 cup all-purpose flour
• 2 eggs, beaten
• 3/4 cup plain or seasoned dry bread crumbs
• olive oil (for frying)

Directions

Combine all pesto ingredients except olive oil in a food processor and process to a coarse paste (about 10-15 seconds), then through the top opening of the food processor, add the olive oil while continuing to process. If pesto seems too dry or thick, add a little more olive oil as needed. (Note: Pesto should be moist but firm enough to remain in olives after stuffed.) Set pesto aside.


Using a small pastry bag fitted with a small plain tip or using your fingers, stuff pesto into olives and place olives on a plate or tray near cooking area.

Heat about 1 inch of olive oil in a small saucepan over medium heat (to about 275°).

Place flour, eggs and bread crumbs in 3 separate small bowls, positioning the bread crumbs closest to cooking area, the eggs in the middle and the flour farthest from the cooking area. Using separate spoons for each bowl, roll a few olives in flour to coat, then immerse them in the eggs, rolling around to evenly coat. Roll the flour and egg-coated olives in the bread crumbs to evenly coat again, then carefully immerse them into oil with a spoon. (Note: Cook olives in small batches at a time, making sure there is enough room for olives to move around in oil). Allow olives to cook for about 1-3 minutes, or until crispy and golden brown in color. (Note: You may need to reduce or increase the heat from time to time so olives will not cook too quickly or too slowly.) Remove olives with a slotted spoon and place on a plate or tray covered with a few paper towels to drain. (Tip: Each olive coating will vary in shape, adding to the creative visual appeal and crispy texture.)