Fried Olives with Garlic Aioli Recipe

Introduction

Fried olives with garlic aioli make a crispy, savory appetizer that’s bursting with flavor. This easy recipe combines golden, crunchy olives with a creamy, garlicky dip perfect for any gathering or snack time.

Ingredients

• 1 (5 1/2 oz) jar of small pimento-stuffed olives
• 1/2 cup panko bread crumbs
• 1/2 cup flour
• 1 egg, beaten
• Canola oil, for frying
• For the garlic aioli:
• 1/3 cup mayonnaise
• 1 scant tablespoon lemon juice
• 1 heaping tablespoon minced garlic
• Salt and pepper, to taste

Instructions

1. Step 1: Prepare the garlic aioli by mixing mayonnaise, lemon juice, minced garlic, salt, and pepper in a bowl. Chill it in the refrigerator until ready to serve.
2. Step 2: Heat a couple of inches of canola oil in a Dutch oven or deep fryer to 325-350°F (163-177°C).
3. Step 3: Spread the flour and panko bread crumbs separately on flat plates. Place the beaten egg in a small bowl.
4. Step 4: Drain the olives and pat them dry. Dredge each olive first in flour, then dip into the beaten egg, and finally roll them in the bread crumbs to coat evenly.
5. Step 5: Fry the olives in batches in the hot oil until they turn golden brown, about 1-2 minutes.
6. Step 6: Remove the fried olives with a slotted spoon and drain on a paper towel-lined plate to remove excess oil.
7. Step 7: Serve the fried olives warm alongside the chilled garlic aioli for dipping.

Tips & Variations

• Always use pitted olives to avoid any choking hazards.
• Peanut oil is a great substitute for canola oil when frying.
• You can use a deep fryer instead of a skillet and thermometer if preferred.
• Try cheese-stuffed olives for a delicious cheesy surprise inside.

Storage

Store any leftover fried olives in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to maintain crispiness. The aioli can be kept refrigerated for up to 3 days; stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh olives for this recipe?

It’s best to use pitted, jarred olives such as small pimento-stuffed ones for frying. Fresh olives require curing and are too bitter and firm for this preparation.

Why use panko bread crumbs instead of regular ones?

Panko bread crumbs create a lighter, crispier coating compared to regular bread crumbs, making the fried olives extra crunchy and delicious.

Fried Olives with Garlic Aioli Recipe

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4.7 from 121 reviews

Crispy fried olives coated in a crunchy panko breadcrumb crust, served warm with a creamy, tangy garlic aioli. This appetizer is perfect for parties or as a savory snack, featuring the delightful combination of briny olives and rich garlic mayonnaise.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For The Fried Olives

• 1 5 1/2 oz jar of small pimento stuffed olives
• 1/2 cup panko bread crumbs
• 1/2 cup flour
• 1 egg, beaten
• Canola oil, for frying

For The Garlic Aioli

• 1/3 cup mayonnaise
• 1 scant tbsp lemon juice
• 1 heaping tbsp minced garlic
• Salt & pepper, to taste

Instructions

1. Prepare the Aioli: In a small bowl, combine mayonnaise, lemon juice, minced garlic, salt, and pepper. Mix well to blend all flavors. Chill in the refrigerator before serving to allow the flavors to meld.
2. Heat the Oil: Pour a couple of inches of canola oil into a dutch oven or deep fryer and heat it to between 325°F and 350°F (163°C – 177°C), using a thermometer to check the temperature for accurate frying results.
3. Prepare Breading Stations: Spread the flour on a flat plate, the beaten egg in a small bowl, and the panko breadcrumbs on another flat plate to set up a dredging station for easy coating of the olives.
4. Coat the Olives: Take each olive, dredge it first in the flour to coat lightly, then dip it into the beaten egg, and finally roll it around in the panko breadcrumbs until evenly covered to create a crispy crust.
5. Fry the Olives: Working in batches to avoid crowding, carefully drop the breaded olives into the hot oil. Fry them until they turn golden brown and crispy, which should take just a few minutes.
6. Drain Excess Oil: Use a slotted spoon to remove the fried olives from the oil and place them on a plate lined with paper towels to absorb excess oil and maintain crispiness.
7. Serve Warm: Plate the fried olives immediately, serving them warm alongside the chilled garlic aioli for dipping.

Notes

• Always use pitted olives when frying to avoid any risk of biting into a pit.
• Canola oil is recommended for frying due to its neutral flavor and high smoke point, but peanut oil is a great alternative if preferred.
• You can use a deep fryer in place of a skillet and thermometer for convenient temperature control and frying.
• Try using cheese-stuffed olives for a delicious cheesy surprise inside the crispy coating.

Keywords: fried olives, garlic aioli, appetizer, panko crust, party snack, crispy olives, fried snacks