INGREDIENTS:
5 pitted Castelvetrano olives
1 sweet potato
1 cup kalamata olives
2 cups Tejava
4 Granny Smith apples
1 cup sugar
1 can beer
1/4 cup flour
1 sweet potato
1 cup kalamata olives
2 cups Tejava
4 Granny Smith apples
1 cup sugar
1 can beer
1/4 cup flour
DIRECTIONS:
Glaze:
- Juice apples and add to pot with Tejava and sugar.
- Reduce down until it becomes syrup and refrigerate.
Olives:
- Peel and boil sweet potato until tender, blend with salt and add sugar to taste, set puree aside.
- Boil kalamata olives and strain (repeat 3 times to remove salinity). Puree.
- Mix potato puree and kalamata puree together.
- Stuff Castelvetrano olives with sweet potato mixture and freeze.
- Mix beer and flour together to create beer batter and use to fry frozen stuffed olives.
- Toss fried olives into Tejava syrup.
Enjoy!
