1 cup all-purpose flour
1 Teaspoon Epicurean Lemon Extra Virgin Olive Oil
3 large eggs
2 cups bread crumbs
20 Epicurean Kalamata Olives, pitted
8 cups Epicurean Pure Grape Seed Oil, for frying
1. In a bowl, whisk together the flour and Epicurean Lemon Extra Virgin Olive Oil. Crack the eggs into a second bowl and whisk until beaten. Place the bread crumbs in a third bowl.
2. Dip the olives in the flour then into the egg mixture then dredge the olives in the flour.
3. Heat the Epicurean Pure Grape See Oil in a deep, heavy pot over high until it reaches 375°. Working in small batches (about 5 at a time), fry the olives until golden brown, about 2 to 3 minutes per batch. Skewer the fried olives in pairs on toothpicks and serve