The Providence Journal / Sandor Bodo

Diane Manchester of Narragansett wrote:

“Last year, I tasted delicious fried green olives at Olives restaurant on North Main Street. They were delicious with only one drawback — they made me so thirsty, I was “forced” to order another martini. Please see if they would share their recipe with you. I would love to introduce this recipe to my neighbors in my 55-plus community I visit in the winter in Bonita Springs, Fla. At each gathering, everyone brings the same old crackers-and-cheese, onion dip, etc. Can you imagine their faces when I bring something so different than the ordinary snacks? Thank you.”

Prepare to be the star of every party down there in Florida.

The recipe was happily shared by Paul Troxell, general manager and chef at Olives, 108 North Main St., Providence.

Every chef gets a bit excited when they hear a diner wants one of their recipes. You can almost see their brains racing through the menu as they imagine which dish it is before they learn it. Often it is the one they least expect.

That was the case with Troxell. He said he had just updated the menu a week earlier and had taken the fried olives off the new one.

He admitted though that he’d had a few requests for them since and each time, the kitchen was able to prepare and serve them. The customer is always right after all.

And Diane clearly isn’t the only customer who loves these fried olives.

As for the dish, Troxell likes to use a few different kinds of olives and they need not be the gourmet ones. He might do a blue cheese stuffed olive and almond stuffed olive. He always tries to throw in some manzanella olives.

Coat in flour, fry and you’ve got the perfect salty accompaniment to a martini.

Olives will put them back on the menu for the time being if you aren’t ready to head to the kitchen.

What is Chef’s Secret?

We invite readers who would like to know the recipe for a favorite restaurant dish to write or e-mail. Give us your name and daytime phone and tell us what makes the dish so special to you. We’ll ask the chef to share. E-mail gciampa@projo.com, fax (401) 277-8175 or write to Gail Ciampa, Providence Journal, 75 Fountain St., Providence, RI 02902.

BEER BATTER1

BEER BATTER

1 1/2 cups flour

12 ounces beer

1/2 teaspoon salt

1/8 teaspoon chopped oregano

1/8 teaspoon chopped rosemary

1/8 teaspoon chopped thyme

1/8 teaspoon crushed red pepper

Mix all ingredients until smooth. Set aside.

OLIVES’ FRIED OLIVES1

OLIVES’ FRIED OLIVES

15 large green olives, pitted

3 ounces crumbled blue cheese

1 cup flour

Beer Batter (recipe follows)

Cooking oil

Dipping Sauce (recipe follows)

Stuff olives with blue cheese and then coat with flour. Dip in beer batter. Fry submerged in 375 degree cooking oil. Cook for a minute or until golden brown. Remove from pan and place on paper towel to remove excess oil. Serve with dipping sauce.

DIPPING SAUCE1

DIPPING SAUCE

1 cup ranch dressing (your favorite)

3 ounces roasted red peppers

2 ounces sautéed portobello mushrooms

Purée all ingredients together in food processor. Set aside.