Preparation

• 1 Combine onions, vinegar, sugar, 1/2 teaspoon of salt, garlic, mustard seed and black pepper in a small saucepan.2 Heat to a boil, cover and simmer over medium-low heat for 10 minutes. Remove from heat, refrigerate and cool completely.3  In a shallow bowl, combine flour, remaining salt and cayenne pepper. Set aside. Beat eggs together in a separate shallow container and set aside.4 Pour cornmeal into a third shallow container and set aside. Coat each tomato slice by dipping into flour (shaking to remove excess), then egg, then cornmeal.5 When tomatoes are completely coated, heat oil in a large non-stick sauté pan over medium heat. Fry, in batches, for 2 minutes on each side until golden, then transfer to a paper towel lined baking sheet to blot excess grease.6 Season with additional salt if desired and set aside. In a medium-sized mixing bowl, toss cooled onions with California Ripe Olives, chicory and parsley.7 To serve, place 3-4 tomato slices on each plate and top with 3 ounces of pickled onion and California Ripe Olive salad.
• Source: California Olive