Note: I received samples and promotional materials to facilitate this post. I was not compensated monetarily for this post.
Olives have always been a mainstay at Thanksgiving and other “big” meals for my family as I grew up, and now Brian, C & E love olives too so they’ll always be included in our holiday traditions.
I’ve never really thought about where these olives come from before, but now I know that many olives come from Spain. Spanish olives are a flavorful, versatile, novel, sophisticated and nutritious. There is a longstanding history and tradition of olive production in Spain, which is now being combined with the most advanced technology available. This guarantees the highest possible levels of food safety and quality. Furthermore, Spain is a world leader in the production and exportation of table olives, which demonstrates its expertise and ongoing adaptation to the tastes and needs of consumers worldwide.
We received some manzanilla olives, and of course we could just serve them as is:
But instead I decided to do something a little different and create a fun appetizer (easy, too!) – fried olives.
Yep, you heard that right. Fried.
This is a great way to still let the flavor of the olives shine through while giving an added crunch.
Simply dip olives in a mixture of 1 egg and 1 tablespoon of milk, then toss them in bread crumbs with salt, pepper, and thyme. Fry in a thin layer of olive oil over medium heat, turning the olives to get them golden brown on all sides. So easy!
