Fried Olives with Garlic Aioli

Introduction

When I first tried Fried Olives with Garlic Aioli, I was surprised by how easy it was to elevate such a simple ingredient into a delicious and crowd-pleasing appetizer. The combination of the briny, salty olives with the crispy coating and creamy garlic aioli is a flavor explosion in every bite. The aioli is a perfect complement to the olives, offering a fresh, garlicky kick that balances the richness of the fried exterior. This dish quickly became a favorite in our house, and I’ve made it multiple times for family gatherings and dinner parties. My family loves it because it’s quick, easy, and packed with bold flavors. It’s the kind of dish that will impress guests while being simple enough to make on a busy weeknight. If you’re a fan of olives, or even if you’re a bit hesitant about them, I highly recommend giving this recipe a try—it’s an addictive treat that will have everyone coming back for more!

Ingredients

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 tablespoon lemon juice
• 1 heaping tablespoon minced garlic
• Salt and pepper, to taste

Instructions

To Make The Aioli:

1. Combine Ingredients:
   In a small bowl, mix the mayonnaise, lemon juice, minced garlic, salt, and pepper.
2. Chill:
   Cover and chill the aioli in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together.

To Make The Fried Olives:

1. Heat the Oil:
   Pour a couple of inches of canola oil into a Dutch oven or deep skillet. Heat the oil over medium-high heat until it reaches 325-350°F (165-175°C) on a thermometer.
2. Prepare the Dredging Station:
   Set up three shallow bowls or plates. Place the flour in one plate, the beaten egg in another, and the panko bread crumbs in the third.
3. Dredge the Olives:
   Take each olive and dredge it in the flour, ensuring it’s fully coated. Dip it into the beaten egg, then roll it in the panko bread crumbs until it’s evenly coated.
4. Fry the Olives:
   Working in batches, carefully add the coated olives to the hot oil. Fry them until golden brown, about 2-3 minutes, turning occasionally for even cooking.
5. Drain the Olives:
   Using a slotted spoon, remove the fried olives from the oil and place them on a paper towel-lined plate to drain excess oil.
6. Serve:
   Serve the fried olives warm with the chilled garlic aioli on the side for dipping.

Nutrition Facts (Servings and Calories per Serving)

• Servings: 4 servings
• Calories per Serving: 300 kcal
• Sugar: 1g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 40mg

(Note: Nutrition facts are approximate and may vary depending on the brand of ingredients used.)

Preparation Time

• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes

How to Serve

• As an Appetizer: Serve the fried olives as a savory appetizer for any dinner party or gathering. They’re bite-sized and perfect for snacking.
• With Drinks: Pair the olives with your favorite cocktail or wine. They make a great accompaniment to a glass of chilled white wine or a refreshing gin and tonic.
• As a Snack: Enjoy the fried olives on their own as a salty, savory snack. They’re delicious on their own, but the garlic aioli brings them to another level of flavor.
• For a Mediterranean-Inspired Meal: Serve the fried olives alongside other Mediterranean dishes like hummus, tabbouleh, or baba ganoush for a delicious spread.
• With Bread: Pair the fried olives with some crusty bread or pita for a more filling appetizer or light meal.

Additional Tips

1. Olives: If you prefer a different type of olive, you can swap the pimento-stuffed olives for Kalamata, green, or any other variety you enjoy.
2. Use Fresh Garlic: For the best flavor, use fresh minced garlic rather than pre-minced garlic from a jar. The difference in taste is significant.
3. Frying Temperature: Make sure the oil temperature stays within the 325-350°F range to avoid soggy olives or overcooked ones. Use a thermometer to ensure the oil is hot enough for frying.
4. Make It Gluten-Free: Substitute the regular flour and panko breadcrumbs with gluten-free alternatives to make this recipe suitable for gluten-sensitive diets.
5. Serving Suggestions: Garnish the fried olives with a sprinkle of freshly chopped parsley or a squeeze of lemon juice for added freshness.

Recipe Variations

• Stuffed Olives: For an extra indulgent version, stuff the olives with a bit of cream cheese or goat cheese before frying them. This will create a creamy center that pairs wonderfully with the crispy outer layer.
• Spicy Fried Olives: Add a little heat by including red pepper flakes or chopped fresh chili peppers in the breading mixture. This adds a spicy kick that balances well with the richness of the garlic aioli.
• Baked Olives: If you prefer not to fry the olives, you can bake them instead. Coat the olives in the same breading mixture, place them on a baking sheet, and bake in a preheated oven at 375°F (190°C) for 15-20 minutes until golden and crispy.
• Herb-Infused Aioli: Add extra flavor to the garlic aioli by incorporating fresh herbs such as parsley, basil, or rosemary. These herbs complement the fried olives and add an aromatic touch.
• Lemon Aioli: For a citrus twist, substitute the garlic in the aioli for lemon zest or lemon juice. The tanginess of lemon pairs perfectly with the olives’ briny flavor.

Serving Suggestions

• With Wine or Beer: These fried olives pair perfectly with a crisp, cold beer or a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
• Serve as Part of a Mediterranean Spread: Add this dish to a Mediterranean spread with other appetizers like stuffed grape leaves, hummus, and roasted vegetables.
• With Dips: Serve the fried olives with additional dips like tzatziki or a spicy sriracha mayo for variety.
• With a Salad: Pair the olives with a fresh salad of mixed greens, cherry tomatoes, and a lemon vinaigrette for a lighter meal option.
• With Pita Bread: For a more substantial snack, serve the fried olives with warm pita bread and a few extra sides like olives, feta cheese, and roasted nuts.

Freezing and Storage

• Storage: Leftover fried olives should be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to crisp them back up.
• Freezing: You can freeze the fried olives for up to a month. After frying, allow them to cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. Reheat directly from the freezer in the oven.
• Aioli Storage: Store any leftover aioli in the refrigerator for up to 3-4 days. Be sure to keep it in an airtight container and stir before serving again.

FAQ Section

1. Can I use different olives?
Yes, you can use any type of olives you prefer, such as green olives or Kalamata olives. Just make sure they are pitted if necessary.

2. Can I make this dish without frying?
Yes, you can bake the olives at 375°F (190°C) for 15-20 minutes until golden and crispy, which is a healthier option.

3. What can I use instead of mayonnaise for the aioli?
You can substitute mayonnaise with Greek yogurt for a lighter, tangier version of the aioli.

4. How can I adjust the flavor of the aioli?
You can add extra ingredients like Dijon mustard, smoked paprika, or fresh herbs like basil or parsley to alter the flavor.

5. Can I use store-bought aioli instead of making it from scratch?
Yes, you can use store-bought aioli, but homemade aioli typically has a fresher, more vibrant flavor.

6. How do I make the fried olives less greasy?
Make sure the oil is at the right temperature (325-350°F). Too low of a temperature can cause the olives to absorb too much oil, resulting in a greasy texture.

7. How do I make sure the panko breading sticks to the olives?
Ensure that the olives are well-coated in

the flour, followed by the beaten egg, and finally the panko crumbs. The flour helps the egg and breadcrumbs stick properly.

8. Can I prepare the fried olives ahead of time?
Fried olives are best served fresh. However, you can prepare them and refrigerate them before frying. Just ensure they’re covered well in the breading.

9. Can I make a larger batch of aioli?
Yes, you can double or triple the aioli recipe, depending on how many servings you need.

10. Can I use a different oil for frying?
Canola oil works well for frying, but you can substitute with vegetable oil or peanut oil if desired.

Conclusion

Fried Olives with Garlic Aioli are a fantastic appetizer or snack that packs a punch in terms of flavor and texture. The crispy, golden exterior of the olives contrasts beautifully with the creamy, garlicky aioli, making this dish a real crowd-pleaser. Whether you’re entertaining guests or just treating yourself to something special, this recipe is a must-try. It’s simple to make, full of flavor, and guaranteed to impress anyone who tastes it. Try it today, and enjoy a Mediterranean-inspired treat that will leave you craving more!

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