Try this Fried Garlic And Fresh Herb Olives recipe, or contribute your own.
Suggest a better description* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Combine all of the ingredients except for the flour and Bayou Blast in a medium glass jar with a lid. Tighten the lid completely. Marinate the olives for 1 week. Drain the olives, reserving the oil for later use. Pat the olives and garlic dry. Season the flour with Creole seasoning. Dredge the olives in the flour, coating completely. Preheat the fryer. Fry the olives until golden, about 2 minutes, stirring constantly. Drain and season with Bayou Blast. Serve warm. This recipe yields 2 pounds fried marinated olives. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B51 broadcast 07-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-30-1998 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (1421g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2868 | ||
Calories from Fat: 1969 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 218.8g | 292 % | |
Saturated Fat 30.3g | 151 % | |
Monounsaturated Fat 157.8g | ||
Polyunsanturated Fat 23.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 3188.2mg | 110 % | |
Potassium 529.5mg | 14 % | |
Total Carbohydrate 202.2g | 59 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 193.7g | ||
Protein 27.9g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2868
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