Fried Olives

Directions

1. 1
   If using unpitted olives, pit them with an olive pitter (or cherry pitter) to keep them intact.
2. 2
   Place the onion, garlic, ham, parsley, olive oil and cayenne in a food processor and pulse on and off until everything is pureed and very creamy and smooth.
3. 3
   Remove to a bowl.
4. 4
   Using a pastry bag outfitted with a nozzle small enough to fit into the cavity opening of the olive, stuff each olive with the filling.
5. 5
   Spread the flour onto one plate and the breadcrumbs onto another.
6. 6
   Heat about half an inch of olive oil in a large, heavy skillet over medium heat.
7. 7
   Roll the olives in the flour, then in the egg, and finally into the breadcrumbs.
8. 8
   Fry until the breadcrumbs have turned golden.
9. 9
   Remove, place on paper towels to drain momentarily and serve.