Fried Garlic And Fresh Herb Olives

Recipe Ingredients

2 lbs	908g / 32oz	Assorted Greek Olives
12		Garlic cloves - peeled
1/2 cup	73g / 2.6oz	Chopped fresh herbs
		(such as basil, chervil, tarragon,
		And oregano)
1 tablespoon	15ml	Fresh ground black pepper
1		Olive oil
2 cups	125g / 4.4oz	All-purpose flour
		Bayou Blast - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Combine all of the ingredients except for the flour and Bayou Blast in a medium glass jar with a lid. Tighten the lid completely. Marinate the olives for 1 week. Drain the olives, reserving the oil for later use. Pat the olives and garlic dry.

Season the flour with Creole seasoning. Dredge the olives in the flour, coating completely. Preheat the fryer. Fry the olives until golden, about 2 minutes, stirring constantly. Drain and season with Bayou Blast. Serve warm.

This recipe yields 2 pounds fried marinated olives.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B51 broadcast 07-23-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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