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.