Description
These crispy fried olives, coated in panko breadcrumbs and served with a creamy garlic aioli, offer a delightful combination of salty, savory, and creamy flavors. The garlic aioli complements the briny olives perfectly, making this dish a perfect appetizer or snack for any occasion. Easy to prepare and incredibly flavorful, it’s a simple yet impressive treat for your guests
Ingredients
Scale
For The Fried Olives:
- 1 5 1/2 oz jar of small pimento-stuffed olives
- 1/2 cup panko breadcrumbs
- 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 and pepper, to taste
Instructions
To Make The Aioli:
- Combine Ingredients:
Mix together the mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl. - Chill:
Cover and chill the aioli in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
To Make The Fried Olives:
- Heat the Oil:
Pour a couple of inches of canola oil into a Dutch oven and heat it until it reaches 325-350°F (165-175°C) on a thermometer. - Set Up Dredging Stations:
Separate the flour and panko breadcrumbs onto flat plates, and place the beaten egg in a small bowl. - Coat the Olives:
Dredge the olives in the flour, dip them into the beaten egg, and then roll them in the panko breadcrumbs until evenly coated. - Fry the Olives:
Working in batches, fry the olives in the hot oil for 2-3 minutes, or until they are golden brown. - Drain the Olives:
Remove the fried olives from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. - Serve:
Serve the fried olives warm with the chilled garlic aioli on the side for dipping.
Notes
- For a slightly spicier version, you can add red pepper flakes to the panko breadcrumbs for a hint of heat.
- Feel free to use other types of olives if you prefer, such as Kalamata or green olives.
- The aioli can be made ahead of time and stored in the fridge for up to 3 days.
- If you want to make a healthier version, you can bake the olives instead of frying them by coating them in the breadcrumbs and placing them on a baking sheet in a 375°F (190°C) oven for about 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean, Spanish
Nutrition
- Serving Size: 1 serving (4 servings total)
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg