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Fried Triangoli with Infornata Dry Olives

Written by Babe Santucci


It’s challenging to make olives the star ingredient in a recipe. Sure, you can toss them on a salad, over a pizza, or in pasta but take them away and you still have a salad, a pizza, or pasta.

I wanted to create a new but somewhat familiar dish in which the olives play the main role. These sweet and savory Fried Triangoli with Infornata Dry Olives are inspired by the humble ingredients of Southern Italy, where my family originates. The olive filling with its deep and salty flavor is balanced with sweet figs and brightened with orange zest. Using store-bought won ton wrappers makes assembly a snap. I hope you enjoy them as much as I enjoyed creating them for olive you!

Fried Triangoli with Infornata Dry Olives

Makes approximately 24 triangoli

Prep time: 20 minutes
Cook time: 10 minutes

Ingredients

For the filling:
1/2 packed cup Infornata dry olives, pitted
1 small fresh fig, mashed
1 small finely chopped shallot
1/2 teaspoon finely chopped thyme
1/2 teaspoon dried mint
1/2 teaspoon orange zest
I/2 teaspoon honey
1 tablespoon fig jam

For the dough:
1 package won ton wrappers (store-bought)

For frying:
3 tablespoons extra virgin olive oil

For finishing:
fig leaves, balsamic glaze, orange zest curls, orange segments, and fresh figs

Method

Mince the olives in a food processor. Transfer to mixing bowl. Add the fresh fig, shallots, thyme, mint, and orange zest. Add honey and fig jam to combine.

Run a wet finger along the inside edges of a won ton wrapper. Place 1 teaspoon of the olive mixture in the center of the wrapper. Fold the wrapper in half over the filling at a diagonal to form a triangle. Remove any air while sealing the edges. Repeat until all the wrappers have been used.

Cook in two batches. Heat 1 1/2 tablespoons of olive oil on medium-low heat in a non-stick pan. Place triangoli in pan and fry until golden, approximately 2 minutes each side. Repeat with the second batch.

Arrange on a platter lined with fig leaves and drizzle with a balsamic glaze. Top with orange zest curls and garnish with orange segments, figs, and a few whole Infornata dry olives.

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