PROCEDURE

1. Soak dehydrated granulated soybeans in water for about 15 minutes until soft and hydrated.
2. Rinse green olives under running water and set aside.
3. Clean the vegetables, slice the onion, carrot into small pieces and garlic, and transfer to a pan to sauté with a drizzle of extra virgin olive oil (2 tablespoons).
4. Drain the dehydrated soybeans and add them to the pan to brown. Add soy sauce and a pinch of fine salt if it is needed to offer an extra savory note.
5. When the soy granular is ready, turn off the heat and transfer it to the inside of a food processor or into the bowl of an immersion blender. Process the contents until they become soft and more homogeneous. Set aside.
6. Now in one bowl make the breadcrumbs with the rice breadcrumbs and herbs, and in another bowl create a rather liquid batter with the rice flour and a little water.
7. Carve each olive lengthwise to create a slit that allows them to be stuffed with more of the ground “meat.”
8. Arrange the olives on a baking sheet until the stuffing process is complete, after which they are soaked in turn in the batter and then in breadcrumbs.
9. Heat the seed oil in a small saucepan and, as soon as it comes to temperature, dip 3-4 olives at a time for 1 to 2 minutes, until the olives turn golden brown on the outside.
10. Remove the olives from the oil and transfer them to paper towels. Consume them warm to enjoy their crunchiness to the fullest.