“Menu Inspiration” gives subscribers exclusive access to original and inspired recipes from Fr. Leo Patalinghug, host of the movement, Grace Before Meals.  If you try this recipe, let us know what you think.  If you have a special recipe that inspires your family to come together more regularly, please share it with us and our faithful foodie community.  Pictures of your food surrounded by your family and friends are always welcome!  Post your comments below.

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Olive Antipasta

As you know, I recently returned from our Culinary Mediterranean Cruise.

(Me and Chef Marc Andres, the Chef for Special Events who assisted me in these Grace Before Meals Presentations.)

It was a great opportunity to visit so many different countries, experience the cuisine and also experience the expanse of the Christian Faith.  A common Mediterranean food I’d like to highlight in this week’s Menu Inspiration is the olive!

(Italian Market, Providence Rhode Island.)

The word “Christian” shares its root with the word “Chrism,” which means “to anoint.”  In the Scriptures, olive oil is generally used in this anointing, as evidenced in the prevalent use of olive oil in all Mediterranean cultures.

This week’s recipe is a tribute to the incredibly versatile use of the olive, as inspired by a traditional Italian (go figure?), antipasto.

Fried olives, also known as “Olive Ascolane,” take the olive to a whole new “anointed” level of delicious!

(My version of fried olives – unstuffed,  Admittedly, I could have done a better job of frying more equally to give them a consistent golden brown on all sides.)

This recipe for an olive ascolana has been modified to keep your preparation for the dish very simple.  In other words, when I prepared this dish for a few friends over the Holy Week celebration, I didn’t have time to stuff these olives.  But you can stuff these with just about anything that can hold up to the frying process – frozen blue cheese, a gelled puree of veal or pork, even a simple combination of breadcrumb and cheese.  Here’s how I did it!

Ingredients:

1 cup marinated, pitted green olives

1/8 cup AP flour

1 egg, beaten with 2 Tbs water

½ cup Italian seasoned breadcrumbs

1 cup light olive oil

Shallow frying pan

Instructions:

Drain the olives from the oil, and coat them in AP flour until fully dredged.

(Dredging in AP Flour.)

Discard any excess flour.  Then add the egg wash to the olives until they are fully coated in egg wash.

(Olives in egg wash to help bind the flour and upcoming breadcrumbs.)

Drain and discard the excess egg wash.  Then dredge the olives in Italian seasoned breadcrumbs.

Next, heat the olive oil in a shallow frying pan.  When heated, carefully add the olives and cook until golden brown on all sides, approximately 1-2 minutes on all sides.  Remove olives using a slotted spoon, and place on a paper towel.  Allow to cool slightly before serving.

When paired with some salt-cured hams, a light drizzle of honey, an assortment of hard cheeses, and crusty bread, these olives can make for a complete meal!

(New York City’s Eataly Market, being served charcuterie, artinsal cheeses, crusty bread, and a drizzle of jams and honey.)

As members of my own family attest, olives are an acquired taste.  However, the oil that comes from these olives has become a part of my family through the Sacraments of Baptism, Confirmation, the Anointing of the Sick, and for me the anointing of the Priesthood.  This summer, try some of these unique flavors and see the blessings they bring to the table.

(Baptism Candle and decorated Altar of the Basilica of the National Shrine of the Assumption of the Blessed Virgin Mary.  The Easter Vigil marks the day when new members of the church are anointed with the blessed olive oil.)

Father, You anoint Your sons and daughters through the gift of Chrism we receive in Baptism.  Help us to recall this great gift and to share that gift with those who hunger and thirst for the blessings that come from Your Table.

Have you ever had these deep fried olives?  If so, where did you eat these?  Do you have a good stuffing for olives you’d like to share?  Do you have any special olive dishes you can suggest to our community?  Your comments, questions, and responses are important sources of encouragement for our Grace Before Meals team.  Let us know what you’re thinking by posting your comments below.

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