Tart Sevillano olives stuffed with provolone cheese are fried to a golden brown and served with warm tomato sauce. Blot the olives on paper towels to remove some of the oil from the olives. Roll the olives in flour, then dip them into the beaten eggs, and finally gently roll them in the bread crumbs. Fry them in hot oil until they are golden. Serve hot with a side of warmed Anna’s Country Kitchen San Marzano tomato sauce.
*Stuffed olive suggestions: provolone, asiago, anchovy, garlic, sun dried tomato, feta, blue cheese, and almond.