Fried olive-stuffed olives with bitter lemon olive oil from Bitterman's Field Guide to Bitters & Amari: 500 Bitters; 40 Amari; 123 Recipes for Cocktails, Food, and Homemade Bitters (page 102) by Mark Bitterman

  • lemon bitters
  • aromatic bitters
  • Show all ingredients...

  • EYB Comments

    Can substitute Cerignola olives for Castelvetrano olives. You may use the Aromatic bitters recipe on p. 32, and the Citrus bitters recipe on p. 25.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Cerignola olives for Castelvetrano olives. You may use the Aromatic bitters recipe on p. 32, and the Citrus bitters recipe on p. 25.

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