Walnut Coated Crisp Olives

1-1/2 cups California walnuts, toasted
1-1/2 cups bread crumbs, fresh, unseasoned
3 eggs (large)
2 tablespoons water
1 cup flour, all-purpose
1 lb. (approx. 72) green olives, pimento-stuffed olives
1-1/2 quarts canola oil, for deep frying

Spread toasted walnuts on baking sheet and place in warm place (about
110ºF) for several hours or overnight. A gas oven with just the pilot
light is ideal. Cool nuts to room temperature before next step. Combine
nuts and crumbs in food processor and process until nuts are finely
ground, yet mixture is light and dry. Spread in shallow pan and set
aside. In shallow bowl beat eggs and water together. Set aside. Spread
flour on shallow plate or pan and set aside. Drain olives of any liquid.
A few at a time, dip olives in egg, then roll in flour, then dip again in
egg. Let excess egg drip off olives, then roll olives in walnut mixture.
As olives are coated transfer to parchment-lined baking sheet. Continue
until all olives are coated with walnut mixture. Refrigerate coated
olives for at least 2 hours before frying. Have canola oil heated to
360ºF. Lower 12 olives into oil and fry until coating is golden, about 45
seconds. Drain briefly on paper towels, then serve warm
..
Recipe Courtesy of Chef Charlie Palmer

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