- 20 jumbo Italian olives from Ascoli
- 1/2 pound Italian fennel salami, chopped and crumbled, or chopped in a food processor until quite fine
- 2 eggs
- 1/2 cup flour
- 1/2 cup bread crumbs
- 2 cups olive oil for frying
Heat oil to 375 degrees F.
Pit olives carefully.
Stuff 1 teaspoon chopped salami into each olive.
Set up breading station with eggs, cracked and beaten in one plate, flour in a second plate and bread crumbs in a third. Roll olives in egg, then flour and bread crumbs. Fry olives until golden brown. Serve warm as an aperitivo