Holiday Feature


Cicchetti Olives

Makes 6 to 8 Servings.


Cicchetti Olives Venetian bar snacks called cicchetti are similar to tapas. Tapas? In Venice? But consider that Spain was a destination of Venice's far-flung merchants. Furthermore, given the theory that the custom of tapas might have been of Moslem origin and that the Arabs were also trading partners of Venice, it is hardly surprising that such snacks are now commonplace in the city.

These savories might well include the sage potato chips served at Remi, but traditionally they amount to simpler fare. Fried green olives are among the more intriguing and irresistible examples. It should be noted that in the region around Venice the olives served are invariably green. They come from the Lago di Garda. "Black olives are from the south of Italy," explains Francesco.

In addition to this and the following recipe, some other classic cicchetti include hard-cooked eggs sliced in half and topped with an anchovy, a plate of small grilled sardines, pieces of grilled sausage, and nuggets of cheese. Whatever the case, "they must be eaten with the fingers," Francesco insists.


36 pitted green olives
1/4 cup (30 g) flour
1 large egg, beaten
1/3 cup (45 g) fine dry bread crumbs
Vegetable oil for deep frying


Place the olives in a bowl, cover with cold water, and allow them to soak at least 15 minutes, to remove some of the salt. Rinse the olives and dry them well.

Toss the olives lightly in the flour, then dip each in beaten egg. Roll them in the bread crumbs to coat, place on a plate, and refrigerate one hour.

Heat enough oil for deep frying in a skillet. Place the olives in the oil and fry them, rolling them around to brown them evenly, until they are golden. Drain on absorbent paper and serve while still warm. They can be held for a few hours, then reheated in a 250 degrees F (120 degrees C) oven.

Recipe from:

Venetian Taste
Created by Adam D. Tihany
Recipes by Francesco Antonucci
Text by Florence Fabricant
Photographs by Peter Pioppo
Food Artist: Nir Adar
$40.00 (hardcover)
Abbeville Press Publishers
ISBN: 1-55859-548-1
Recipe reprinted by permission.


Global HolidayPageant

Appetizers from Around the World


Holiday Recipe Guide

This page created December 1998; modified November 2006

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home