Recipes

Fried Olive Salad

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The taste of a dish is directly proportional to the freshness and quality of the ingredients used in preparing it. Here we are with you with an innovative recipe! This Roasted Olive Salad recipe with Berrak Green Olives takes care not only of your taste buds but also of your health. The naturalness and freshness of the clear olives are the key to this salad... When combined with other ingredients, the resulting flavor turns into an unforgettable feast with every bite. The recipe for Fried Olive Salad, which is a perfect option for those looking for a healthy and practical snack;
What you need

Ingredients

Step by step

Preparation

9 steps
Step 1 / 9

How to Make the Sauce:

Combine yogurt, mayonnaise, olive oil, vinegar, basil, oregano, salt, garlic powder and sugar in a small bowl and whisk to mix. Cover and refrigerate until ready to serve. (The sauce can be made earlier in the day, but you may need to thin it with a teaspoon or two of water before serving.)

Berrak

Products used in this recipe

Berrak Extra Virgin Olive Oil 1 LiterBerrak Extra Virgin Olive Oil 1 LiterBerrak Green Olives
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Fried Olive Salad

Fried Olive Salad

Ingredients

  • 1 medium sized radish, diced
  • 1 chopped lettuce
  • Half a small red onion, thinly sliced
  • Thinly sliced parmesan
  • One-quarter cup 2 percent or full-fat yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons Berrak Extra Virgin Olive Oil
  • 2 tablespoons white vinegar
  • Half a teaspoon of dried basil
  • Half a teaspoon of dried thyme
  • Half a teaspoon of salt
  • Quarter teaspoon garlic powder
  • 1 pinch of sugar
  • Oil of your choice for frying
  • Half a glass of flour
  • 2 large eggs
  • Salt and freshly ground black pepper
  • 1 cup bread crumbs
  • A quarter cup of grated parmesan
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 heaping cup large pitted Berrak Green Olives

Preparation

  1. How to Make the Sauce:

    Combine yogurt, mayonnaise, olive oil, vinegar, basil, oregano, salt, garlic powder and sugar in a small bowl and whisk to mix. Cover and refrigerate until ready to serve. (The sauce can be made earlier in the day, but you may need to thin it with a teaspoon or two of water before serving.)
  2. Preparation of Fried Olives:

    Heat as much oil as you want in the frying pan.
  3. Place a baking rack on a baking sheet and set aside.
  4. Pour the flour into a shallow bowl. Beat the eggs with a pinch of salt and water in a second shallow bowl. In a third shallow bowl, combine breadcrumbs, parmesan, basil, oregano, a quarter teaspoon of salt, and a few grinds of black pepper.
  5. Dredge the olives, one at a time, in the flour, then in the beaten egg, pouring the excess back into the bowl. Dredge once more in both flour and egg, then roll in breadcrumbs to coat well. Place the olives on a plate as they coat.
  6. Once all the olives are breaded, add them to the oil, one at a time, stirring gently with a slotted spoon to keep them separate. Fry until golden and crisp, 2 to 3 minutes. Place it on the grill wire. Salt as you wish.
  7. Service:

    Combine lollorosso, lettuce and onion in a large serving bowl.
  8. Pour half the sauce over it and mix well. Add fried olives on top.
  9. Slice the cheese thinly. Pour the remaining sauce over the top and serve immediately. Enjoy your meal!