Makes 25 to 30 leaves as a garnish
Several sprigs of fresh sage, approximately 25 to 30 small leaves
1 1/2 cups of extra-virgin olive oil, or other vegetable oil
Remove the sage leaves from the stems, clean and dry. Heat the oil in a sauté or fry pan over medium-high heat. (If you have a thermometer, the temperature should be around 365º F.) Fry the sage leaves in batches, 6 to 8 at a time, until they start to become crisp, about 3 to 5 seconds. (The leaves will crisp up more as they cool.) Remove the leaves with a slotted spoon or a fork and drain on paper towels. Season with salt, to taste. Repeat the process for the remaining leaves.
Sage leaves can be fried 2 days ahead, cooked completely and kept in an airtight container at room temperature.