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.
Ingredients
Scale
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
Instructions
- Drain the pitted green olives thoroughly on paper towels, ensuring maximum moisture removal to prevent oil splattering during frying.
- 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.
- Pat each olive completely dry, then methodically coat in flour, shaking off excess to create a thin, even layer.
- Dip the flour-coated olives into beaten eggs, allowing any surplus to drip off, ensuring a light, even egg wash.
- Roll the egg-covered olives in breadcrumbs, pressing gently to secure a comprehensive, crisp coating.
- Heat vegetable oil in a deep skillet or heavy-bottomed pan to 350°F, monitoring temperature with a cooking thermometer for precise frying.
- Carefully lower breaded olives into hot oil in small batches, preventing overcrowding and maintaining consistent oil temperature.
- Fry olives for 2-3 minutes, rotating occasionally, until they achieve a golden-brown, crispy exterior.
- Remove fried olives using a slotted spoon, placing them on a wire rack or paper towels to drain excess oil.
- For the aioli, mince garlic cloves finely and combine with mayonnaise, lemon juice, salt, and pepper, whisking until smooth and well-integrated.
- 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