Recipes Tempura Olives with Asian Mustard Dipping Sauce 5.0 (1) 1 Review 0 Photos Feeling clever? Your guests will think you were when you present them with these tasty bites! Just a simple step away from standard party fare, try these delicious tempura battered olives with mustard dipping sauce for a quick and easy appetizer that is sure to impress. By Allrecipes Member Published on August 3, 2021 Save Rate Print Share Trending Videos Close this video player Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients ¼ cup hot Chinese mustard 2 tablespoons water 1 tablespoon reduced-sodium soy sauce 1 tablespoon rice wine vinegar 1 tablespoon sugar 1 tablespoon chopped fresh cilantro 1 cup vegetable oil for frying 1 (6 ounce) jar Lindsay® Spanish Whole Queen Olives 1 cup soppressata Directions In a separate bowl whisk together mustard, water, soy sauce, vinegar, sugar and cilantro. Set aside. Heat 2 inches oil in deep, heavy saucepan or wok to 350 degrees F. Working in batches, dip olives in batter, allowing excess to drain slightly. Slide gently into hot oil. Fry until golden, about 1 minute. Drain on wire rack or paper towels. Serve hot with mustard sauce. I Made It Print Nutrition Facts (per serving) 629 Calories 63g Fat 17g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 629 % Daily Value * Total Fat 63g 81% Saturated Fat 7g 36% Sodium 1349mg 59% Total Carbohydrate 17g 6% Dietary Fiber 1g 2% Total Sugars 4g Protein 2g 4% Vitamin C 0mg 0% Calcium 15mg 1% Iron 1mg 3% Potassium 31mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved