just read this and thought you might like another olive recipe...

1 lb mixed olives, 1 tsp lemon zest, 1 tbsp rosemary leaves, couple
sprigs of fresh thyme, 1/2 tsp red pepper flakes, i medium garlic clove,
3/4 cup goya olive oil, 6 slices prosciutto, 1/2 cup grated
parmigiano-reggiano or pecorino romano, i egg beaten lightly, i cup fine
bread crumbs with italian seasonings.

pit olives. combine olives, lemon zest, rosemary, thyme, red pepper
flakes, and garlic clove in container with cover. add 1/2 cup olive oil.
stir. cover. refrigerate overnight, stirring occasionally.

drain the olives. finely chop the prosciutto and mix with the parmigiano
or romano, and stuff it in the olives. dipn olives in egg, roll in
bread crumbs.

heat a saute pan over medium heat, add 1/4 cup olive oil to pan, and fry
olives for 3 or 4 minutes on all sides til golden brown...drain on paper
towel...serve warm

Ted Allen's recipe as given in esquire magazine- he says it's the best
bar snack ever. yeah, right. i'll go with the salty, roasted peanuts and
fried cheese sticks. g however, i think after a sufficient quantity
of vodka-gin, i *might* be able to eat a few olives prepared in this
style. looks like the "olive-ness" will be sufficiently overpowered to
allow me choke the wretched things down.

jeff