Though Spanish cuisine has roots in Roman and Mediterranean cooking, influence from Jewish and Moorish settlers differentiates Spain's cooking from the rest of Europe. Later, Spanish conquistadores brought back numerous foods from the Americas that were then introduced to the rest of Europe, including potatoes, tomatoes, peppers and beans.
Amount to serve 4
1/4 kg (9 oz) green olives
1 egg, beaten
500 g. (4 cups) flour
2 cups olive oil (The amount of oil needed will vary depending on whether you use a frying pan or a dedicated fryer, and on the size of the equipment).
Coat the olive with egg and flour. Fry them using plenty of hot oil until golden brown. Drain them on paper towels. Serve warm.
Recipe provided by Asoliva of Spain
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This page modified January 2007
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