Back in August, Giada De Laurentiis was talking about olives on the Today Show, where she is a contributing correspondent. Watch the entire segment below:
- 1 /2 tsp thyme leaves
- ½ tsp lemon zest
- Salt and pepper to taste
- Breading: Flour, 2 eggs (whisked), seasoned breadcrumb
• In a medium bowl, mix the two cheeses together; add thyme, lemon zest, salt and pepper until all is well incorporated. Put mixture inside of a piping bag fitted with a regular round tip; pipe cheese mixture into each olive. Bread the olives in the order of flour, eggs, breadcrumb.
• In a deep skillet, heat oil until a breadcrumb sizzles. Fry breaded olives until they are golden brown. Allow to drain on a paper towel and serve.