Fried Olive and Prosciutto Ribbon Bites

About

This salty snack might be your new favorite Keto treat to get addicted to. Bite-sized portions of green olives are fried in a crispy pork rind breading. After skewered with a toothpick, each fried olive is topped with a salty prosciutto ribbon. Whether they’re Keto or not, guests will love a tray of this low-carb finger food. However, this recipe is easy enough to whip up a batch for yourself to enjoy throughout your week as a little snack. Since this Keto recipe is so simple, there’s plenty of room to add on other ingredients you enjoy. Suggestions are written below.

Adding More To The Recipe

Each toothpick has just one fried olive and one piece of prosciutto. There’s plenty of room on that toothpick to add other Keto ingredients that would complement the salty snack. There are many kinds of cheese that would complement the olive and thin-sliced meat such as gouda, feta, or mozzarella cheese. Add a fresh basil leaf or a small drizzle of extra virgin olive oil to cut the salty flavors. If you like spicy flavors, add a kick of heat to your snack by swapping plain pork rinds for hot pork rinds when breading the olives. Want a little more crunch to your snack? Stack a piece of cold pickle on top of the prosciutto.

Can I Substitute With Other Olives?

Olives are so low in carbs, they’re one of the best snacks you can have on the Keto diet without still feeling hungry after. There are endless varieties and brands of green olives, so choose one that you enjoy most. This is a surprisingly great recipe to showcase those pricey olives you’ve been letting marinate in the back of the refrigerator. But canned or jarred olives work just as well. Don’t like green olives? Purple or Kalamata olives can be easily substituted!

Ingredients

6 medium green olives
2 slice prosciutto
¼ ounce fried pork rinds
½ tablespoon avocado oil

Instructions

Select pitted green olives and place them on a paper towel. Wipe away any excess oil or water off the olives and set them aside. Cut each slice of prosciutto into 3 pieces. Pinch together the center of each prosciutto ribbon and set them aside. Additionally, arrange ground pork rinds on a plate. You can grind the pork rinds either by using a food processor or crushing the pork rinds in a Ziploc bag with a rolling pin.
Gently roll each olive in the pork rinds until it picks up a very loose coating. The olives only need to be about 25% covered. Brush the avocado oil in the base of a pan and heat the pan to medium-high heat on your stove. Place the olives in the oil and let them cook on one side until they fry to a browned color. Gently rotate the olives so they brown on all sides.
Once the olives are done frying, use toothpicks to remove each one from the pan. Bunch up each prosciutto ribbon, and press 1 prosciutto ribbon onto each toothpick over the olives. You can fold the prosciutto over so it doesn’t drape over the olive on the toothpick. Enjoy while the olives are still warm.