Ingredients
* Quart jar of medium Spanish olives (with pits)
* 2 egg whites, well beaten
* Plain (unflavored) bread crumbs
* Olive or vegetable oil
Preparation
Pit the olives (we use a pitter made in Italy, bought, pitted olives may also be used) and pat dry, don't use olives with pimentos as they will distort the flavor. Dip the olives in beaten egg whites and toss into the bread crumbs making sure they are totally coated. Deep fry in oil until golden. Remove using a Japanese-style skimmer. Serve in an elegant, flat platter.
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