For the: Anchovy Filling
1 cup Italian parsley, chopped fine
4 anchovy fillets, chopped fine
2 garlic cloves, chopped fine
¼ cup panko bread crumbs
Extra virgin olive oil or butter as needed
Salt and pepper
Method: Combine all ingredients in a in a food processor and puree to a paste. Add some extra virgin olive oil or butter as needed to make the paste smooth. (You may add water instead to cut down on fat content.) Place filling in a plastic pastry bag and set aside.
For the: Olives
24 green Sicilian olives
1 cup all-purpose flour
2 eggs, whipped
2 cups Italian bread crumbs
Canola oil for frying
Method: Fill each olive with the anchovy filling. Roll each filled olive in flour (make sure the olive is completely covered with flour), then dip in the egg (again make sure the olive is completely covered in egg.) Finally, roll the olive in the bread crumbs. Place olives in the refrigerator for at least an hour so the breading adheres. When ready to serve heat oil in a sauce pan to 325 degrees. Place olives in the oil, 8 at a time, and fry until golden brown. Serve warm.