Crispy Fried Olives With Garlic Aioli Recipe: Zesty Party Magic

Crispy golden olive morsels dance with zesty garlic aioli in a Mediterranean-inspired appetizer that promises pure delight.

Olive lovers find themselves enchanted by this unexpected culinary creation.

Southern Italian kitchens inspired this simple yet remarkable dish.

Crunchy exteriors give way to soft, warm centers that burst with flavor.

Each bite delivers a surprising combination of textures and rich aromatics.

Fresh herbs and quality ingredients elevate this snack from ordinary to extraordinary.

You’ll want to serve these delectable treats at your next gathering and watch guests marvel at your cooking prowess.

What’s In Fried Olives With Garlic Aioli

• Green Olives: The main star of the recipe, providing a briny and rich flavor base for the crispy appetizer.

• All-Purpose Flour, Oregano, Salt, Pepper: Create a flavorful first layer of seasoning for the olives.
• Eggs: Act as a binding agent to help the breadcrumbs stick to the olives.
• Breadcrumbs: Provide a crispy, golden exterior for the fried olives.

• Vegetable Oil: Essential for deep frying the breaded olives to achieve a crispy texture.
• Paper Towels: Used for draining excess oil from the fried olives.

• Garlic: Adds a sharp, pungent flavor to the creamy dipping sauce.
• Mayonnaise: Serves as the creamy base for the aioli.
• Lemon Juice: Provides a bright, tangy element to balance the rich flavors.
• Salt, Pepper: Enhance and season the aioli to taste.

Steps To Make Fried Olives With Garlic Aioli

Step 1: Prepare Crispy Olive Breading Station

Gather these supplies: paper towels, three bowls, flour, oregano, salt, pepper, eggs, breadcrumbs, plate, skillet, vegetable oil, slotted spoon, garlic, mayonnaise, lemon.

Drain olives completely on paper towels, patting until totally dry.

• First bowl: flour mixed with oregano, salt, pepper
• Second bowl: beaten eggs
• Third bowl: breadcrumbs

• Rolling in seasoned flour
• Dipping into egg wash
• Rolling generously in breadcrumbs, ensuring full coverage

Arrange breaded olives on clean plate and chill in refrigerator for 15 minutes to set coating.

Step 2: Heat Frying Oil Perfectly

Select deep skillet or heavy pan, warming vegetable oil to 350°F.

Maintain consistent oil temperature for even golden crispiness.

Step 3: Gently Lower Olives into Hot Oil

Drop breaded olives into oil in small batches, preventing overcrowding.

Fry each batch 2-3 minutes until achieving beautiful golden brown color.

Step 4: Remove Fried Olives

Extract olives using slotted spoon.

Drain excess oil on fresh paper towels.

Sprinkle lightly with additional salt if desired.

Step 5: Whip Up Zesty Garlic Aioli

Mince garlic extremely fine using sharp knife or garlic press.

• Minced garlic
• Mayonnaise
• Lemon juice
• Salt
• Pepper

Whisk ingredients until smooth and well-blended.

Step 6: Serve and Enjoy

Present hot crispy olives immediately alongside creamy garlic aioli for dipping.

Pro Tips For Fried Olives With Garlic Aioli

• Dry Olives Perfectly: Pat olives completely dry to guarantee a super crispy, golden-brown coating that sticks beautifully.
• Master the Breading Station: Set up three bowls with seasoned flour, beaten eggs, and breadcrumbs for even, flavorful coverage on each olive.
• Chill for Crunch: Refrigerate breaded olives for 15 minutes to help the coating set firmly and prevent falling off during frying.
• Fry with Precision: Maintain oil at 350°F and fry in small batches to ensure each olive turns out evenly crisp and golden.
• Garlic Aioli Hack: Mince garlic extremely fine or use a garlic press to release maximum flavor for a smooth, zesty dipping sauce.

Tasty Twists On Fried Olives With Garlic Aioli

• Gluten-Free Olive Fritters: Replace wheat flour and breadcrumbs with almond flour and gluten-free panko for a celiac-friendly version.
• Mediterranean Herb Olives: Swap standard seasonings with za'atar, dried thyme, and sumac in the flour mixture for an elevated Mediterranean profile.
• Spicy Jalapeño Olive Poppers: Mix finely chopped jalapeños into breadcrumbs and add cayenne pepper for a fiery kick.
• Vegan Olive Bites: Use chickpea flour instead of regular flour, replace eggs with aquafaba, and choose plant-based breadcrumbs for a completely dairy-free option.

Pairing Ideas For Fried Olives With Garlic Aioli

• Elevate Flavor Pairing: Crisp white wine like Sauvignon Blanc cuts through the richness of fried olives, providing a refreshing counterpoint to the salty, crunchy appetizer.
• Complementary Dip Companion: Homemade garlic aioli already included in recipe offers tangy, creamy contrast to the crispy olive exterior, enhancing overall taste experience.
• Mediterranean Plate Partner: Serve alongside light mezze like hummus, tzatziki, or Greek salad to create a cohesive Mediterranean-inspired spread that highlights the olives' robust flavor profile.
• Texture Balance Recommendation: Include a fresh, crunchy vegetable side like cucumber sticks or pickled vegetables to provide textural variety and palate cleansing between bites of the rich fried olives.

How To Store Fried Olives With Garlic Aioli

• Transfer cooled fried olives to an airtight container, layer with parchment paper between rows to prevent sticking, and store in the refrigerator for up to 3 days.
• Place breaded (uncooked) or fully cooked olives in a freezer-safe container with wax paper separating layers, freeze for up to 1 month.
• Preheat oven to 375°F, spread olives on a baking sheet, bake for 8-10 minutes until crispy and heated through, turning halfway to ensure even warming.
• Arrange olives in a single layer in the air fryer basket, cook at 350°F for 3-4 minutes, shaking basket midway to restore original crispiness.

FAQs About Fried Olives With Garlic Aioli

• Why is it important to pat olives dry before breading?

Removing excess moisture helps the breading stick better and ensures a crispier, more even coating that won’t fall off during frying.

• Can I use different types of olives for this recipe?

Yes, green or black olives work well, but choose firm varieties that won’t break apart during the breading and frying process.

• How do I know the oil is at the right temperature for frying?

Use a cooking thermometer to check that the oil is exactly 350°F, or drop a small piece of breadcrumb into the oil – it should sizzle and rise immediately without burning.

• What if I don't have a deep skillet for frying?

A heavy-bottomed pan works just fine, but ensure it’s deep enough to safely contain hot oil and allow olives to be fully submerged during frying.

Why Fried Olives With Garlic Aioli Are A Bold Snack

• Breeze Through Preparation: Simple three-stage breading technique makes coating olives a straightforward process anyone can master quickly.
• Crowd-Pleasing Party Starter: Perfect appetizer that delivers crispy texture and bold flavor, guaranteed to impress guests at gatherings or game nights.
• Quick Flavor Punch: Minimal ingredients and fast cooking time create a gourmet-style snack with maximum taste impact and minimal kitchen effort.
• Versatile Dipping Delight: Homemade garlic aioli adds a zesty complement, transforming ordinary olives into an extraordinary finger food that appeals to various taste preferences.

Fried Olives With Garlic Aioli Recipe

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4.6 from 30 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Crispy fried olives with garlic aioli deliver a Mediterranean-inspired appetizer that surprises and delights. Salty green olives coated in golden breadcrumbs pair perfectly with creamy, zesty aioli, making it an irresistible starter you’ll crave again and again.

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Ingredients

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Olives and Coating:

• 20 green olives
• 1 cup breadcrumbs
• 2 eggs
• 1/2 cup all-purpose flour
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp salt

Frying and Oil:

• 2 cups vegetable oil
• 1 tbsp olive oil

Garlic Aioli:

• 1/2 cup mayonnaise
• 3 cloves garlic
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Drain olives thoroughly and pat completely dry with paper towels to ensure crispy coating adherence.
2. Create a three-stage breading station: one bowl with flour seasoned with oregano, salt, and pepper; second bowl with beaten eggs; third bowl with breadcrumbs.
3. Individually coat each olive by first rolling in seasoned flour, then dipping in egg, and finally generously covering with breadcrumbs, ensuring complete and even coverage.
4. Arrange breaded olives on a clean plate and refrigerate for 15 minutes to help coating set firmly.
5. Heat vegetable oil in a deep skillet or heavy-bottomed pan to 350°F, maintaining consistent temperature for even frying.
6. Carefully lower breaded olives into hot oil in small batches, avoiding overcrowding, and fry for 2-3 minutes until golden brown and crispy.
7. Remove fried olives with a slotted spoon, drain excess oil on paper towels, and lightly sprinkle with additional salt if desired.
8. For aioli, mince garlic extremely fine or use a garlic press to release maximum flavor.
9. Whisk minced garlic with mayonnaise, lemon juice, salt, and pepper until smooth and well-combined.
10. Serve hot fried olives immediately alongside prepared garlic aioli for dipping.

Notes

• Pat olives completely dry to guarantee a perfectly crispy exterior that won’t become soggy or fall apart during frying.
• Create an assembly line breading technique to ensure each olive gets an even, consistent coating that seals in flavor and provides delightful crunch.
• Refrigerate breaded olives briefly before frying to help the breading adhere better and prevent it from falling off during cooking.
• Use a thermometer to maintain precise oil temperature, preventing olives from absorbing excess oil or becoming greasy while achieving a golden-brown finish.
• Experiment with different olive varieties like Kalamata or green olives to discover unique flavor profiles and textures.
• For a gluten-free version, substitute regular flour and breadcrumbs with almond flour and gluten-free panko crumbs.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 380
• Sugar: 1 g
• Sodium: 770 mg
• Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 70 mg