around a bit as they cook. Use the spider to lift them onto a plate
lined with paper towels and sprinkle gently with salt.
Meanwhile, pile some labneh in a bowl. Place the olives in the
middle and spoon the harissa oil around the edges of the bowl.
Serve right away; the olives won’t taste good cold.
* For a homemade harissa, see Peter Dale’s recipe.* If you don’t have cheesecloth, you can use a double layer of
paper towels.* It’s a good idea, during this process, to have one “clean” hand
and one “dirty” hand. The dirty hand is the one that’ll drag the
olive through the egg; the clean hand is the one that’ll apply the
flour and the panko. Otherwise you’ll end up with two hands
covered in eggy panko.