Add Sardo Jumbo Pitted Green Olives, All-Purpose Flour, Milk, Lemon Juice and Salt to a bowl. Make sure each olive is coated with batter.
Scoop the battered olives into the bread crumbs until coated.
Place the breaded olives into the hot frying oil and wait till the coating becomes golden brown.
Plate and garnish with lemon zest and parmesan cheese.
Add Greek yogurt, Sardo Arugula Pesto and Lemon Juice to a small bowl and mix
Garnish with a dollop of Sardo Arugula Pesto or washed Arugula.
Add Sour Cream, Sardo Hot Pickled Garlic, Lemon Juice and a pinch of salt to a small bowl and mix.
Garnish with a Sardo Hot Pickled Garlic Clove.
Add Sour Cream, Sardo Jalapeño Slices,
minced Sardo Hot Pickled Garlic and Lime Juice to a blender and blend until smooth.
Garnish with a Sardo Jalapeño Slice.