1hot green chile peppercut in several pieces, seeds and all (I used a large jalapeno)
1large handful fresh cilantro leavesa heaping cup
1large handful fresh parsley leavesa heaping cup
juice of 1/2 lemon
1/4cupextra virgin olive oil
1 1/2cupsGreek yogurt
14ouncecan of pitted green olivesdrained
1/2cupbread crumbsI used half regular and half panko
vegetable oil for frying
To make the spicy herb sauce, put the chile, cardamom, cloves, sugar, cilantro, parsley, lemon juice, and olive oil in the bowl of a food processor. The herbs will just about fill the canister. Pulse until you get a chunky salsa.
Put about 2 inches of oil in a small saucepan.
Set up a breading station for your olives. Put the flour, eggs, and breadcrumbs into 3 bowls. Dry the olives on a clean kitchen towel.
Dredge the olives, one by one, in the flour, then into the eggs, and finally into the breadcrumbs. make sure they get well coated. Set aside on a plate.
Heat the oil on medium to medium high heat until hot. Drop a test olive in ~ it should fry to golden in a minute or slightly less. If it gets too dark too quickly, or takes too long to get brown, adjust the heat accordingly.
Fry the olives, 6 or so at a time, until golden brown. Flip them around in the oil gently so they cook evenly. Set on a paper towel to drain.
Put the yogurt into a shallow serving bowl. Add the salsa and swirl together. Top with the warm fried olives and serve with pita bread or flatbread.
https://theviewfromgreatisland.com/fried-olives-with-spicy-yogurt-recipe/ January 13, 2017