Crispy Fried Olives With Garlic Aioli Recipe: Zesty Bite Bliss

Crispy golden appetizers like these delectable fried olives with garlic aioli can transform any ordinary evening into a Mediterranean celebration.

Briny green olives get coated in a light, crunchy breading that delivers unexpected texture and flavor.

Olive lovers will appreciate the surprising twist on a classic ingredient.

Garlic aioli provides a creamy, zesty complement that cuts through the richness of the fried coating.

Each bite promises a delightful contrast between the soft interior and crackling exterior.

Small gatherings or intimate dinner parties become instantly more exciting with this simple yet impressive starter.

You’ll want to savor every single morsel of these irresistible little bites.

Why Fried Olives with Garlic Aioli Are A Bold Snack

• Breeze Through Preparation: Simple three-step coating method makes creating restaurant-quality appetizers super straightforward for home cooks of all skill levels.
• Party-Perfect Crowd Pleaser: Small bites that spark conversation, deliver bold Mediterranean flavors, and work beautifully as finger food for gatherings with friends or family celebrations.
• Quick Gourmet Experience: Transforms humble green olives into a crispy, golden delicacy with minimal ingredients and professional-style results that'll impress every guest at your table.

Ingredients For Fried Olives with Garlic Aioli

• Green Olives: Briny and tangy base ingredient that becomes crispy and delicious when breaded and fried.

• All-Purpose Flour: Provides a light, dry base layer that helps other coatings adhere to the olives.
• Salt, Black Pepper: Enhance the overall flavor profile of the breading.
• Large Eggs: Act as a binding agent to help breadcrumbs stick to the olives.
• Breadcrumbs: Create a crunchy, golden exterior when fried.

• Vegetable Oil: Enables deep-frying and creates a crisp, golden texture for the olives.
• Garlic Cloves: Add sharp, aromatic flavor to the accompanying aioli.
• Mayonnaise: Serves as a creamy base for the dipping sauce.
• Lemon Juice: Provides brightness and tanginess to the aioli.
• Fresh Herbs: Optional garnish that adds color and fresh flavor to the dish.

How To Make Fried Olives with Garlic Aioli

Step 1: Prepare Olive Coating Station

Set up three shallow dishes for breading. First dish contains seasoned flour, second holds beaten eggs, third has crispy breadcrumbs.

Step 2: Dry Olives Completely

Spread pitted green olives on paper towels and pat thoroughly to remove all moisture. Complete dryness prevents oil splattering during cooking.

Step 3: Flour First Coating

Carefully roll each olive in seasoned flour, ensuring a thin and even layer. Gently shake off extra flour to create a light dusting.

Step 4: Egg Wash Dip

Submerge flour-coated olives in beaten eggs. Allow excess egg to drip off, creating a delicate wet layer that helps breadcrumbs stick.

Step 5: Breadcrumb Crispy Layer

Roll egg-covered olives in breadcrumbs. Press gently to ensure complete and even coverage, creating a crunchy exterior.

Step 6: Heat Cooking Oil

Pour vegetable oil into a deep skillet. Warm oil to 350°F, using a cooking thermometer for precise temperature control.

Step 7: Fry In Small Batches

Gently place breaded olives into hot oil. Cook in small groups to maintain consistent oil temperature and prevent overcrowding.

Step 8: Achieve Golden Crispiness

Fry olives for 2-3 minutes, turning occasionally. Look for a beautiful golden-brown color and crispy exterior.

Step 9: Drain Excess Oil

Remove olives with a slotted spoon. Place on wire rack or paper towels to drain extra oil and maintain crunchiness.

Step 10: Create Garlic Aioli

• Minced garlic cloves
• Mayonnaise
• Fresh lemon juice
• Salt
• Black pepper

Whisk until smooth and creamy.

Step 11: Serve And Enjoy

Plate hot fried olives immediately. Serve alongside garlic aioli for dipping. Optional: Garnish with fresh chopped herbs.

Tips For Crispy Fried Olives with Garlic Aioli

• Blot Olives Dry: Remove excess moisture completely to prevent dangerous oil splattering and ensure crispy coating.
• Breading Technique: Set up three separate dishes for flour, eggs, and breadcrumbs to create an efficient coating process.
• Temperature Control: Use a cooking thermometer to maintain 350°F oil temperature, guaranteeing perfectly golden and crisp olives.
• Batch Frying Strategy: Cook olives in small groups to maintain consistent oil heat and prevent overcrowding in the pan.
• Serve Immediately: Present hot fried olives with garlic aioli right away to preserve optimal crispiness and flavor intensity.

Tasty Twists On Fried Olives with Garlic Aioli

• Gluten-Free Olive Poppers: Replace wheat flour with almond flour or gluten-free breadcrumbs. Use cornstarch as an alternative coating for crispy texture.
• Mediterranean Herb Variation: Mix dried oregano, thyme, and rosemary into breadcrumbs for an extra aromatic flavor profile. Add crumbled feta cheese to the coating for authentic Greek taste.
• Spicy Jalapeño Olive Bites: Incorporate finely chopped jalapeños into breadcrumb mixture. Create a spicy chipotle mayo dipping sauce by mixing mayonnaise with chipotle powder and lime juice.
• Vegan Olive Crisps: Substitute eggs with plant-based milk or aquafaba for breading.

What Goes Well With Fried Olives with Garlic Aioli

• Flavor Amplifiers: Crispy Fried Green Olives Companion Recommendations
• Zesty Wine Pairing: Select a crisp, high-acid white wine like Spanish Albariño or Italian Pinot Grigio to cut through the richness of the fried olives and complement their briny flavor profile.
• Mediterranean Cocktail Match: Mix a classic gin martini with extra olives, using dry gin to enhance the olive's saltiness and provide a sophisticated drinking experience that mirrors the appetizer's Mediterranean roots.
• Complementary Dip Partner: Create a tangy tzatziki sauce with Greek yogurt, cucumber, dill, and garlic as an alternative dipping option that adds cooling freshness and contrasts the crispy olive's warm, crunchy texture.

How To Store Fried Olives with Garlic Aioli

• Store cooled fried olives in an airtight container, placing parchment paper between layers to prevent sticking, and keep in the refrigerator for up to 3 days.
• Wrap individual olives in plastic wrap, place in a freezer-safe bag, and freeze for maximum 1 month, ensuring they're completely sealed to prevent freezer burn.
• Preheat oven to 375°F, spread olives on a baking sheet lined with parchment paper, and warm for 5-7 minutes until crispy, turning once midway to ensure even heating.

FAQs For Fried Olives with Garlic Aioli

• Are green olives the best type for this recipe?

Yes, pitted green olives work perfectly because they have a firm texture and tangy flavor that holds up well during frying and complements the crispy breading.

• Can I use a different type of breadcrumbs?

Absolutely! Panko breadcrumbs create an extra crispy coating, while regular breadcrumbs work fine. Italian-seasoned breadcrumbs can add extra flavor to the olives.

• How do I prevent the olives from becoming too greasy?

Pat olives completely dry before breading, maintain consistent oil temperature at 350°F, and drain fried olives on a wire rack or paper towels to remove excess oil.

Fried Olives With Garlic Aioli Recipe

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• Total Time: 25 minutes
• Yield: 4 1x

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Description

Crispy fried olives with garlic aioli bring Mediterranean magic to your appetizer spread, offering a delightful twist on classic olive preparation. Salty, crunchy, and irresistibly golden, these bite-sized delights invite you to savor a perfect blend of texture and flavor in every single mouthful.

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Ingredients

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Main Ingredients:

• 2 cups green olives, pitted
• 1 cup all-purpose flour
• 2 eggs
• 1 cup breadcrumbs

Frying Ingredients:

• 2 cups vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

Aioli Ingredients:

• 1/2 cup mayonnaise
• 2 cloves garlic
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Drain the pitted green olives thoroughly on paper towels, ensuring maximum moisture removal to prevent oil splattering during frying.
2. Create a systematic breading station with three shallow dishes: one with flour seasoned with salt and pepper, another with beaten eggs, and the third with breadcrumbs.
3. Pat each olive completely dry, then methodically coat in flour, shaking off excess to create a thin, even layer.
4. Dip the flour-coated olives into beaten eggs, allowing any surplus to drip off, ensuring a light, even egg wash.
5. Roll the egg-covered olives in breadcrumbs, pressing gently to secure a comprehensive, crisp coating.
6. Heat vegetable oil in a deep skillet or heavy-bottomed pan to 350°F, monitoring temperature with a cooking thermometer for precise frying.
7. Carefully lower breaded olives into hot oil in small batches, preventing overcrowding and maintaining consistent oil temperature.
8. Fry olives for 2-3 minutes, rotating occasionally, until they achieve a golden-brown, crispy exterior.
9. Remove fried olives using a slotted spoon, placing them on a wire rack or paper towels to drain excess oil.
10. For the aioli, mince garlic cloves finely and combine with mayonnaise, lemon juice, salt, and pepper, whisking until smooth and well-integrated.
11. Serve hot fried olives immediately alongside the garlic aioli for dipping, garnishing with fresh herbs if desired.

Notes

• Thoroughly drain olives to prevent dangerous oil splattering during frying.
• Create a precise breading station with seasoned flour, beaten eggs, and breadcrumbs for consistent, crispy coating.
• Pat olives completely dry to ensure maximum crunchiness and prevent soggy breading.
• Use a cooking thermometer to maintain exact 350°F oil temperature for perfect golden-brown results.
• Fry olives in small batches to preserve oil heat and achieve uniform crispiness.
• Customize breadcrumb mix by adding herbs like oregano or parmesan for extra flavor complexity.
• Transform into gluten-free version by substituting regular breadcrumbs with almond flour or gluten-free panko.
• Store leftover aioli in refrigerator for up to 5 days, using as a versatile dipping sauce for other appetizers.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 310
• Sugar: 1 g
• Sodium: 570 mg
• Fat: 23 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 60 mg