Pine Ridge Vineyards

35 Years of our History

Food & Wine

Recipes paired with Dijon Clones Chardonnay

Fried Green Olives Stuffed with Garlic Confit

  • 24 garlic cloves
  • Olive oil, as needed
  • 1 bay leaf
  • 2 teaspoons thyme leaves (chopped)
  • 2 tablespoons shallots (minced)
  • Salt and pepper, as needed
  • Salt and pepper, as needed
  • 36+ pitted green olives (such as Lucques, Castelvetrano, Picholine)
  • Pastry bag fitted with 1/4 inch tip
  • 4 whole eggs (beaten)
  • 2-3 cups bread crumbs
  • 3-4 cups peanut, grapeseed or canola oil (for frying)

Garlic Confit

Combine first six ingredients and poach on a very low simmer for approximately 45 minutes (or until garlic cloves are fork tender). Remove bay leaf and puree the garlic cloves along with 1/2 the oil. Discard remaining oil or reserve for another use. Fill a clean pastry bag with the garlic puree and pipe directly into pitted olives until all are full, then chill the olives.

Fried Green Olives

Prepare the eggs and bread crumbs separately. Dip olives into egg mixture, then roll in bread crumbs. Repeat the process once more to ensure the olives are fully dredged. When finished, freeze the olives (overnight or 2-3 hours). Heat oil to 400 degrees and fry olives in small batches, until just browned and crispy. Remove and drain olives on clean paper towels and serve!

  • Yeilds
  • 6 servings, 6 olives each
  • Pair With
  • Chardonnay
  • Course
  • Appetizer
  • Ingredient
  • Vegetables


1 of 1