If you’re looking for a snack that packs a surprising punch of flavor and crunch, you’ve just found your next obsession: the Fried Olives with Garlic Aioli Recipe. These crispy, golden olives are dressed in a luscious garlic aioli that brings a creamy, tangy kick, making every bite an irresistible journey of texture and taste. Trust me, once you try these, they’ll become your go-to appetizer for gatherings or a special treat anytime you want to feel a little fancy with minimal effort.
Ingredients You’ll Need
This recipe thrives on simplicity with a handful of carefully chosen ingredients that each play a critical role in building layers of flavor, texture, and visual appeal. From the briny olives to the crispy panko coating and the garlicky aioli, these components come together seamlessly to create something truly memorable.
- Small pimento-stuffed olives: The star of the show, these provide that perfect salty, savory bite that shines when fried.
- Panko breadcrumbs: Essential for delivering a light, irresistible crunch that coats the olives beautifully.
- Flour: Helps the egg wash stick to the olives, giving a sturdy base for the breadcrumbs.
- Egg, beaten: Acts as the glue for the breading process, ensuring an even and crispy exterior.
- Canola oil: Ideal for frying due to its neutral flavor and high smoke point, keeping the olives crisp and light.
- Mayonnaise: The creamy foundation for the garlic aioli, balancing sharp garlic with richness.
- Lemon juice: Adds a bright, zesty note that cuts through the richness of the aioli.
- Minced garlic: The heart of the aioli, providing that bold, aromatic flavor punch.
- Salt and pepper: To taste, ensuring every bite is perfectly seasoned.
How to Make Fried Olives with Garlic Aioli Recipe
Step 1: Prepare the Olives
Drain the small pimento-stuffed olives thoroughly to remove any excess liquid; this step is crucial to ensure the coating sticks properly and that the oil doesn’t splatter during frying.
Step 2: Set Up the Breading Station
Begin by placing the flour in one shallow bowl. In a second bowl, beat the egg until smooth. The third bowl should have the panko breadcrumbs ready. This classic three-step breading approach guarantees each olive will have a perfect crispy shell.
Step 3: Coat the Olives
Roll each olive first in the flour, tapping off any excess, then dip it into the beaten egg, and finally coat it thoroughly with panko breadcrumbs. Doing this ensures a crunchy, golden crust that’s just begging to be bitten into.
Step 4: Fry Until Crispy
Heat canola oil in a deep skillet or pan over medium-high heat until shimmering but not smoking. Fry the breaded olives in batches, about 2-3 minutes each, turning occasionally so they brown evenly. Once golden brown, transfer them to paper towels to drain any excess oil.
Step 5: Whip Up the Garlic Aioli
While the olives are frying, combine mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Mix until smooth and creamy. This garlicky aioli perfectly complements the olives, adding a luscious tangy layer that elevates the snack to new heights.
How to Serve Fried Olives with Garlic Aioli Recipe
Garnishes
Add a sprinkle of chopped fresh parsley or chives to brighten up the plate and introduce a subtle herbal freshness that pairs wonderfully with the bold flavors of the olives and aioli.
Side Dishes
These fried olives shine as part of a tapas board alongside cured meats, manchego cheese, and crusty bread. They’re also fantastic when served with a fresh salad or roasted vegetables to balance out the richness.
Creative Ways to Present
Try skewering a few fried olives on cocktail sticks, served with small ramekins of garlic aioli for dipping. This approach is perfect for casual parties where finger foods rule. Another fun option is layering them atop grilled flatbreads alongside arugula and thinly sliced prosciutto for an irresistible appetizer pizza twist.
Make Ahead and Storage
Storing Leftovers
If you have any fried olives left, store them in an airtight container in the refrigerator for up to 2 days. Keep the garlic aioli separate in a small container to maintain its freshness and creaminess.
Freezing
While frying olives fresh is best, you can freeze the breaded, uncooked olives in a single layer on a baking sheet, then transfer them to a freezer-safe bag. When ready, fry directly from frozen, adding an extra minute or two to the cooking time.
Reheating
The best way to reheat fried olives is in a hot oven or air fryer to retain their crispness. Avoid microwaving, as it can make them soggy. Reheat at 375°F for about 5-7 minutes, keeping a close eye so they don’t burn.
FAQs
Can I use green olives instead of pimento-stuffed olives?
Absolutely! You can fry green olives too. Just make sure they’re pitted and well drained. The pimento adds a nice mild sweetness but isn’t necessary for success.
Is there a substitute for panko breadcrumbs?
You can use regular breadcrumbs if that’s what you have on hand, but panko is preferred because it creates a lighter, crunchier coating.
Can I make the garlic aioli without mayonnaise?
Yes, you can whip up a garlic aioli using Greek yogurt or a plant-based mayo alternative, which will still give you that creamy texture with a tangy bite.
What kind of oil is best for frying olives?
Canola oil is great because of its neutral flavor and high smoke point, but vegetable oil or peanut oil also works well for frying.
How spicy is this recipe?
This Fried Olives with Garlic Aioli Recipe is mild but packed with garlic flavor. You can always add a pinch of chili flakes to the aioli if you want a little heat.
Final Thoughts
There’s something undeniably addictive about the crisp exterior and savory burst of flavor in this Fried Olives with Garlic Aioli Recipe. It’s effortless to make but impressively delicious, making it perfect for sharing or sneaking bites all by yourself. Give this recipe a try and watch it become one of your favorite snacks in no time. Your taste buds will thank you!
Print
Fried Olives with Garlic Aioli Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Description
Crispy fried olives served with a creamy garlic aioli, perfect as a savory appetizer or snack. These small pimento-stuffed olives are coated in a crunchy panko and flour breading and fried to golden perfection, then paired with a zesty homemade garlic aioli for dipping.
Ingredients
Fried Olives
- 1 (5 1/2 oz) jar of small pimento-stuffed olives, drained
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 egg, beaten
- Canola oil, for frying
Garlic Aioli
- 1/3 cup mayonnaise
- 1 scant tablespoon lemon juice
- 1 heaping tablespoon minced garlic
- Salt and pepper, to taste
Instructions
- Prepare the Olives: Begin by draining the small pimento-stuffed olives from the jar and pat them dry with paper towels to remove excess moisture for better breading adherence.
- Set up Breading Stations: Place the flour in one shallow bowl, the beaten egg in a second bowl, and the panko breadcrumbs in a third bowl to create a breading station for the olives.
- Coat the Olives: Dip each olive first into the flour, ensuring it’s fully coated, then into the beaten egg, and finally roll it in the panko breadcrumbs until evenly covered. Set aside on a plate.
- Heat the Oil: In a deep, heavy-bottomed pan, heat about 2 inches of canola oil over medium heat to approximately 350°F (175°C) for frying. To test, drop a small breadcrumb into the oil; it should sizzle and float immediately.
- Fry the Olives: Carefully add coated olives in small batches to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes. Use a slotted spoon to remove olives and place on paper towels to drain excess oil.
- Make the Garlic Aioli: In a small bowl, combine the mayonnaise, lemon juice, minced garlic, and salt and pepper to taste. Mix thoroughly until smooth and refrigerate until ready to serve.
- Serve: Arrange the fried olives on a serving plate alongside the garlic aioli for dipping. Serve immediately for the best texture and flavor.
Notes
- Ensure olives are patted dry to help the breading stick better and prevent splattering during frying.
- Do not overcrowd the pan while frying to maintain oil temperature and crispiness.
- Adjust the garlic quantity in the aioli according to your tolerance for raw garlic intensity.
- Canola oil is preferred for its high smoke point, but vegetable or peanut oil can also be used for frying.
- Serve immediately for optimal crispness; leftovers can be reheated in an air fryer but may lose some crunch.
