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Jan K. Overweel

Fried Green Olives

Prep: 20 min Cook: 5 min
6 Servings

Warning: may cause excessive salivating. Crispy on the outside and meaty and briny on the inside, this lil’ snack pairs superbly well with a glass of something dry and sparkling. Go the extra mile and stuff those little bad boys with some EMMA Marinated Garlic Cloves.



  1. Drain and dry the olives with paper towel.
  2. Place the flour, beaten eggs, and panko into three separate bowls.
  3. Dredge the olives in the flour. Shake off the excess flour and drop the olives into the eggs to coat. Then, roll them into the panko, coat again.
  4. Heat oil in a deepset, medium pan to 350° F.
  5. Drop the coated olives into the hot oil and fry until golden brown.
  6. Drain over a paper towel and serve hot.
by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.