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Walnut Coated Crisp Olives

If you’re looking for something unexpected, Walnut-Coated Crisp Olives by Kei Hasegawa are a smart upgrade on the usual bowl of olives. Coated in crushed California Walnuts and baked until golden, they deliver a satisfying contrast of briny and nutty, crisp and tender. They look impressive, but they’re surprisingly easy to make.

Featuring California Walnuts.

Ingredients

150 gCalifornia walnuts, toasted
75 gbreadcrumbs, fresh, unseasoned
3eggs, large
2 tbspwater
340 gflour, all-purpose
450 g (approximately 72)pimento-stuffed green olives
1,2 lcanola oil for deep frying

  1. Step 1

    Spread toasted walnuts on baking sheet and place in warm place (about 40°C) for several hours or overnight. A gas oven with just the pilot light is ideal. Cool nuts to room temperature before next step.

  2. Step 2

    Combine nuts and crumbs in food processor and process until nuts are finely ground, yet mixture is light and dry. Spread in shallow pan and set aside.

  3. Step 3

    In shallow bowl, beat eggs and water together. Set aside. Spread flour on shallow plate or pan and set aside.

  4. Step 4

    Drain olives of any liquid. A few at a time, dip olives in egg, then roll in flour, then dip again in egg. Let excess egg drip off olives, then roll olives in walnut mixture. As olives are coated transfer to parchment-lined baking sheet. Continue until all olives are coated with walnut mixture. Refrigerate coated olives for at least 2 hours before frying.

  5. Step 5

    Have canola oil heated to 180°C. Lower 12 olives into oil and fry until coating is golden, about 45 seconds. Drain briefly on paper towels, then serve warm.

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