Description
Crispy fried olives with garlic aioli will become your new favorite appetizer that packs a punch of flavor in one delightful bite. Grab some olives, whip up the creamy aioli, and get ready to impress your guests with this simple yet delicious snack.
Ingredients
Scale
Main Ingredients:
- 1 5 ½ oz jar of small pimento stuffed olives
- ½ cup panko bread crumbs
- ½ cup flour
- 1 egg
Coating and Frying:
- 1 cup canola oil
Aioli:
- ⅓ cup mayonnaise
- 1 scant tablespoon lemon juice
- 1 heaping tablespoon minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Thoroughly drain the 5 ½ oz jar of pimento-stuffed olives. Pat each olive completely dry using paper towels.
- Create a three-station breading setup: spread ½ cup flour on a plate, crack 1 egg into a small bowl and beat, and place ½ cup panko bread crumbs on another plate.
- Roll each olive in flour, ensuring a light, even coating. Shake off excess flour from each piece.
- Dunk the flour-coated olive into the beaten egg, making sure it’s fully covered in egg wash.
- Transfer the egg-covered olive directly into the panko bread crumbs. Gently roll and press to create a complete, crispy coating.
- Pour 2 inches of canola oil into a deep skillet. Heat oil to 375°F, monitoring temperature with a kitchen thermometer.
- Carefully slide breaded olives into hot oil, working in small batches to prevent overcrowding. Fry for 45-60 seconds until golden brown.
- Remove olives with a slotted spoon. Drain on a paper towel-lined plate to absorb excess oil.
- Whisk ⅓ cup mayonnaise with 1 heaping tbsp minced garlic, 1 scant tbsp lemon juice, salt, and pepper in a small bowl.
- Arrange hot fried olives on a serving plate with garlic aioli for dipping. Serve immediately while crisp and warm.
Notes
- Drain olives thoroughly to prevent splattering when frying and ensure a crispy coating.
- For extra flavor, add herbs like thyme or rosemary to the bread crumb mixture before coating.
- Choose briny, firm olives like Castelvetrano or kalamata for the best texture and taste.
- If avoiding gluten, swap wheat flour and panko for almond flour or gluten-free bread crumbs.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Fried
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 to 4
- Calories: 290 kcal
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg