Fried Olives with Yogurt + Za'atar Oil

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These olives are the BOMB.COM - I was inspired by a recipe from Einat Admony from a new cookbook I got for Christmas this year called “Secrets of the Best Chefs.” I highly recommend this book for anyone looking to further hone their at-home kitchen skills. Anyway, she is a badass Israeli chef who now resides in NY and cooks up some AWESOME food. Her fried olive recipe calls for a spicy harissa oil, but I’m partial to za’atar always, so that’s what I did. I also made her recipe completely gluten-free by using almond flour and gluten-free panko, which is available at every major grocery store that I’ve been to. Without further adieu, here is the recipe!

Here’s what you’ll need:

  • 1/2 cup almond flour (not meal)

  • 2 eggs, beaten

  • 1 cup panko bread crumbs, blitzed in a food processor a few times to make them smaller

  • 1 jar or can of pitted green olives (kalamata also works!), drained

  • 1/2 cup neutral cooking oil

  • 1/4 cup olive oil

  • 2 Tbsp za’atar

  • 1 tsp garlic, minced

  • 1/4 tsp red pepper flakes

  • 1 cup plain greek yogurt or labneh

Here’s how to make it:

Set up the olive frying by placing the flour, beaten egg, and panko in separate shallow bowls. Roll each olive into the flour, then egg, and panko. Place them on a plate and then heat up a skillet with the neutral oil. Admony recommends heating to 350 F before popping the olives in, but I just waited a few minutes with it on high heat. Carefully (!!) lower the olives into the pan and fry until golden brown on all sides (doesn’t take long at all). Lift out with a slotted spoon and place on a paper towel to drain the excess oil off. Prepare the za’atar oil by blending or whisking together the olive oil, za’atar, garlic, and red pepper until well-combined. To assemble the appetizer, place a small dollop of yogurt on a plate followed by the olives. Drizzle the za’atar oil on top and voila! Serve hot - the olives aren’t as good cold.

Annie Muske