Olives, two ways

During my last visit in New York, I had a fabulous dinner at Bar Bolonat, the third restaurant Chef Einat Admony opened in the city. There's this incredibly simple, original and delicious dish on the menu, fried olives served on labne and harissa oil.
I found that the recipe for fried olives is in the cookbook she has published called Balaboosta, so I had to try it, and served it with martinis, happy Saturday!