Advertisement

Fried Olives with Garlic Aioli 🫒✨


Why You’ll Love This Recipe

  1. Crispy & Juicy : The light, crispy coating contrasts beautifully with the salty, briny olives inside.
  2. Garlic Aioli Perfection : A rich, creamy garlic aioli adds a flavorful kick that pairs perfectly with the fried olives.
  3. Quick & Easy : Ready in under 30 minutes with minimal prep.
  4. Crowd-Pleaser : These fried olives are always a hit at gatherings and pair well with cocktails or wine.
  5. Customizable : Use green, black, or mixed olives depending on your preference.

Ingredients You’ll Need

For the Fried Olives:

  • 2 cups pitted olives (green, black, or a mix), drained and patted dry
  • 1 cup all-purpose flour
  • 2 large eggs , beaten
  • 1 cup breadcrumbs (panko for extra crunch or regular breadcrumbs for traditional texture)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Vegetable oil , for frying

For the Garlic Aioli:

  • 1/2 cup mayonnaise
  • 2 cloves garlic , minced (or 1 tsp garlic powder)
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard (optional, for tanginess)
  • Salt and pepper , to taste
  • Optional Add-In : 1/2 tsp smoked paprika for depth

Step-by-Step Instructions

Step 1: Prepare the Garlic Aioli

  1. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard (if using), and a pinch of salt and pepper.
  2. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.

Step 2: Coat the Olives

  1. Set up a breading station with three shallow bowls:
    • Bowl 1 : Flour mixed with salt and pepper.
    • Bowl 2 : Beaten eggs.
    • Bowl 3 : Breadcrumbs.
  2. Roll each olive first in the flour, shaking off excess, then dip into the beaten egg, and finally coat thoroughly in the breadcrumbs. Place the coated olives on a plate.

Step 3: Fry the Olives

  1. Heat about 1–2 inches of vegetable oil in a deep skillet or saucepan over medium heat until it reaches 350°F (175°C) on a thermometer.
  2. Working in batches to avoid overcrowding, carefully fry the olives for 1–2 minutes , or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

Step 4: Serve