Fried olives with garlic aioli are a delightful treat that brings back memories of a summer trip to the Mediterranean. My friends and I wandered through a bustling market in Italy, where we stumbled upon a charming little stall selling a variety of olives. The vendor offered us a taste of fried olives, and we were instantly hooked. The crispy exterior combined with the briny, savory olive inside was a revelation. Inspired by that experience, I decided to recreate this snack at home, adding a twist with a creamy garlic aioli for dipping.
This recipe is a wonderful blend of simple ingredients that come together to create an impressive appetizer or snack. The preparation involves coating green olives in flour, then dipping them in beaten eggs, and rolling them in a mixture of breadcrumbs, Parmesan cheese, and Italian seasoning. Once fried, these olives achieve a perfect golden-brown crust, making them irresistibly crunchy.
What I love about this recipe is its versatility. You can easily experiment with different types of olives—Kalamata or black olives, for instance—to see which variety you prefer. If you’re a spice lover, adding a pinch of cayenne pepper to the breadcrumb mixture will give the olives a subtle heat that complements the creamy aioli beautifully.
Speaking of aioli, the garlic aioli dipping sauce is a simple yet flavorful accompaniment. Made with mayonnaise, minced garlic, and lemon juice, it’s incredibly easy to whip up while the olives are frying. The tangy lemon juice and pungent garlic perfectly balance the richness of the fried olives, creating a harmonious bite every time.
Whether you’re hosting a casual get-together or looking for a new way to enjoy olives, this recipe is sure to be a hit. It’s a delightful combination of textures and flavors that will transport your taste buds straight to the Mediterranean. Give it a try, and don’t hesitate to put your own spin on it. Your guests will thank you!
Preparing Fried Olives with Garlic Aioli
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Ingredients
- 1/2 cup all-purpose flour
- 1 cup green olives, drained
- 1 cup breadcrumbs
- 2 large eggs, beaten
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Vegetable oil, for frying
- 1 tablespoon lemon juice
Directions
- In a medium bowl, toss the green olives with the all-purpose flour until they are evenly coated.
- Dip each floured olive into the beaten eggs, then roll them in a blend of breadcrumbs, Parmesan, Italian seasoning, salt, and pepper. Arrange the breaded olives on a plate or a baking sheet.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
- Gently place the breaded olives into the hot oil in batches, frying them for 2-3 minutes or until they turn golden brown and crispy. Remove the fried olives with a slotted spoon and place them on a paper towel-lined plate to drain the excess oil.
- Repeat the frying process with the rest of the olives.
- Meanwhile, prepare the garlic aioli by mixing mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl until the mixture is smooth and well blended.
- Serve the fried olives hot, accompanied by the garlic aioli for dipping.
FAQs:
Can I use black olives instead of green olives for this recipe?
Yes, you can substitute black olives for green olives in this recipe. The flavor will be slightly different, but they will still be delicious when fried and paired with the garlic aioli.
What type of breadcrumbs should I use?
You can use either plain or seasoned breadcrumbs for this recipe. If using seasoned breadcrumbs, you may want to adjust the amount of added salt and Italian seasoning to taste.
How can I ensure the olives are evenly coated?
To ensure even coating, use one hand for dipping the olives in the wet ingredients (eggs) and the other hand for the dry ingredients (breadcrumbs mixture). This will prevent clumping and make the process smoother.
What other dipping sauces can I serve with fried olives?
Besides garlic aioli, you can serve fried olives with marinara sauce, ranch dressing, or even a spicy sriracha mayo for a different flavor experience.
Can I bake the olives instead of frying them?
Yes, you can bake the breaded olives. Preheat your oven to 400°F, place the olives on a baking sheet lined with parchment paper, and bake for about 15-20 minutes, or until golden and crispy.
How do I store and reheat leftover fried olives?
Store leftover fried olives in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven preheated to 350°F for about 10 minutes to regain their crispiness.
Fried Olives with Garlic Aioli
Ingredients
- 1 cup green olives drained
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a medium bowl, coat the drained green olives with all-purpose flour.
- Dip each flour-coated olive into the beaten eggs, then roll in a mixture of breadcrumbs, grated Parmesan, Italian seasoning, salt, and pepper. Place the breaded olives on a plate or baking sheet.
- In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F.
- Carefully add the breaded olives to the hot oil in batches, frying for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to transfer the fried olives to a paper towel-lined plate to drain excess oil.
- Repeat the frying process with the remaining olives.
- While frying, prepare the garlic aioli. In a small bowl, mix mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth and well combined.
- Serve the fried olives hot with the garlic aioli for dipping.
