Name: Crispy Olives With Calabrian Chile Sauce
Yield: 4 - 6 Servings
Ingredients: 1½–2 Tbsp. Calabrian chile paste (depending on heat preference); 1 Tbsp. extra-virgin olive oil; 1 Tbsp. red wine vinegar; 1 Tbsp. double-concentrated tomato paste; ½ tsp. honey; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 8 oz. stuffed green olives, preferably with garlic or cheese; ¼ cup all-purpose flour; ¼ cup cornstarch; ½ tsp. baking powder; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, divided; 1 cup panko; Vegetable oil (for frying; 4–5 cups); Flaky sea salt

Crispy Olives With Calabrian Chile Sauce

Photographs by Emma Fishman

How to take olives from snack to PARTY snack? Buy pre-stuffed olives, then coat them in panko, fry until deep golden brown, and serve with Calabrian chile sauce. Pre-stuffed olives—we like them with garlic or cheese—make this appetizer easier, but feel free to switch up the type of olive you use and experiment with different stuffings of your own.

What you’ll need

Instant-Read Thermometer
$35 At Thermoworks
Mesh Sieve
$13 At Amazon
Spider
$10 At Amazon
Dutch Oven
$133 $80 At Amazon
Whisk
$10 At Amazon

Recipe notes