Print

Delicious Fried Olives with Garlic Aioli

Delicious Fried Olives with Garlic Aioli
Print Recipe

Delicious Fried Olives with Garlic Aioli features crispy, golden-coated olives paired with a creamy, flavorful garlic aioli dip. This irresistible appetizer is quick to prepare, combining juicy, briny olives with a crunchy texture and a zesty, savory sauce. Perfect as a snack, party finger food, or appetizer, this dish is both simple and impressive.

Ingredients

Scale

For the Fried Olives

  • 1 cup whole pitted green or black olives
  • 1/2 cup all-purpose flour (or gluten-free flour for variation)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
  • Salt and freshly ground black pepper, to taste
  • Oil for frying (vegetable or canola oil), enough for deep frying

For the Garlic Aioli

  • 1/2 cup mayonnaise
  • 2 cloves garlic, freshly minced
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Olives: Rinse the pitted olives under cold water to remove excess brine. Pat them completely dry using a kitchen towel to ensure the coating sticks well and to reduce oil splatter during frying.
  2. Make the Garlic Aioli: In a small bowl, combine mayonnaise, freshly minced garlic, lemon juice, salt, and pepper. Mix until smooth, then refrigerate to let the flavors meld while preparing the olives.
  3. Set Up Breading Stations: Arrange three shallow bowls: one with flour seasoned with salt and pepper, the next with beaten eggs, and the last with panko breadcrumbs seasoned with salt and pepper.
  4. Coat the Olives: Roll each olive first in the flour, shaking off excess, then dip into the beaten eggs letting excess drip off. Finally, roll in the breadcrumbs, pressing gently to ensure an even, thick coating.
  5. Fry the Olives: Heat oil in a deep pan or fryer to 350°F (175°C). Fry olives in small batches until golden brown and crispy, about 2-3 minutes. Use a slotted spoon to transfer olives to a paper towel-lined plate to drain excess oil.
  6. Serve: Arrange the fried olives on a serving plate alongside the garlic aioli. Serve immediately while warm and crunchy.

Notes

  • Dry olives thoroughly to help the coating stick and prevent oil splatter.
  • Maintain oil temperature at 350°F (175°C) for optimal crispiness.
  • Fry in small batches to avoid lowering the oil temperature and soggy olives.
  • Allow the garlic aioli to rest for at least 30 minutes for enhanced flavor.
  • Use panko breadcrumbs for a lighter and crunchier coating.
  • For gluten-free version, swap flour and breadcrumbs with gluten-free alternatives.
  • To bake instead of fry, bake coated olives at 400°F (200°C) until crispy.
  • Leftover fried olives can be stored refrigerated up to 2 days but may lose crispiness.
  • Reheat leftovers in a 375°F (190°C) oven for 5-7 minutes to regain crispiness.
  • For egg allergy, substitute egg wash with plant-based milk or aquafaba.

Nutrition

Keywords: fried olives, garlic aioli, crispy olives, appetizer, snack, party food, gluten-free, Mediterranean

Find it online: https://homemademealz.com/delicious-fried-olives-with-garlic-aioli/