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  1. 2 cups pitted kalamata olives
  2. 1/2 cup labane cheese
  3. 2 tsp. Cayenne pepper
  4. 2 tsp. Granulated garlic
  5. 4 cups panko breadcrumbs (or any UNSEASONED crumbs)
  6. 5 eggs
  7. 1/4 cup milk
  8. 2 cups flour
  9. 1 tbsp granulated garlic
  10. 2 tsp cayenne pepper (optional but recommended)
  11. 1 & 1/2 cups canola or grape seed oil
  12. (I know it says cayenne and garlic twice… keep reading!)
  13. *6-8 cups Butter lettuce
  14. *3 radishes, thinly sliced
  15. *3 cucumbers, halved, seeds removed, sliced
  16. *Balsamic and shallot vinaigrette
  1. Place labane in a bowl along with the first amounts of cayenne pepper and granulated garlic
  2. Mix well until they are combined.
  3. Place mixture in a small ziplock bag and cut a tiny tiny piece of one of the corners.
  4. Insert the cut corner into the top of each olive and gently squeeze until the olive is stuffed.
  5. Set aside to prepare the breading station.
  6. Place oil in a small sauce pan over medium high to begin heating.
  7. Place flour in a shallow dish and combine with granulated garlic and cayenne.
  8. In another shallow dish combine the eggs and milk. Whisk until they are well blended.
  9. In the last shallow dish, add the bread crumbs.
Take olives (you can do a few at a time) and bread them
  1. Flour
  2. Egg
  3. Breadcrumbs
  4. THEN
  5. Egg
  6. &
  7. Breadcrumbs
  8. (Yes, egg and bread twice. Because. Crunch.)
  9. Gently drop a few olives into the oil and fry for about 1-1&1/2 minutes until they are lightly golden.
  10. Place fried olives on a paper towel lined baking sheet for a minute.
  11. Serve immediately.
  12. I like to serve these as the crouton and cheese element of a greek salad. Place all the vegetables into a bowl or onto a platter. Drizzle dressing over the veggies then pile on the fried olives!
  1. Once the olives are breaded place them in a Tupperware or baking dish. If layering the olives, place a piece of parchment paper between the layers. Freeze immediately. To cook, just take them out of the freezer and fry. Don’t wait for them to defrost!
Peas, Love & Carrots