Secrets of the Best Chefs

Fried Olives with Labneh and Harissa Oil

Serves 4

Frying doesn’t have to be an ordeal. In the case of these olives, it’s

a simple matter of filling a pot one quarter of the way with oil,

heating it until it’s at frying temperature (350°F), and then

carefully lowering in the olives, which you’ve coated in flour, egg,

and two layers of ground panko. A minute later you’ll have

crunchy orbs of briny complexity that pair smashingly with the

creamy labneh and fiery harissa oil. You can coat the olives ahead

of time, store them in the refrigerator, and pop them into the fryer

just when your guests arrive. Serve them with toothpicks so your

guests don’t burn their hands.

FOR THE LABNEH

1 quart organic plain yogurt

½ tablespoon kosher salt

FOR THE HARISSA OIL

¼ cup harissa (either store-bought or homemade*)

¾ cup neutral oil (either canola or vegetable)

FOR THE OLIVES