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.
Ingredients
Scale
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
Instructions
- Drain olives thoroughly and pat completely dry with paper towels to ensure crispy coating adherence.
- 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.
- 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.
- Arrange breaded olives on a clean plate and refrigerate for 15 minutes to help coating set firmly.
- Heat vegetable oil in a deep skillet or heavy-bottomed pan to 350°F, maintaining consistent temperature for even frying.
- Carefully lower breaded olives into hot oil in small batches, avoiding overcrowding, and fry for 2-3 minutes until golden brown and crispy.
- Remove fried olives with a slotted spoon, drain excess oil on paper towels, and lightly sprinkle with additional salt if desired.
- For aioli, mince garlic extremely fine or use a garlic press to release maximum flavor.
- Whisk minced garlic with mayonnaise, lemon juice, salt, and pepper until smooth and well-combined.
- 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