Fried Olives with Garlic Aioli Recipe

Introduction

Fried olives with garlic aioli are a crispy, flavorful appetizer that’s perfect for sharing. The crunchy coating contrasts beautifully with the juicy olives inside, while the garlicky aioli adds a creamy, zesty dip that elevates every bite.

Ingredients

• 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
• 1/3 cup mayonnaise
• 1 scant tablespoon lemon juice
• 1 heaping tablespoon minced garlic
• Salt and pepper, to taste

Instructions

1. Step 1: Drain the olives and pat them dry with paper towels to remove excess moisture.
2. Step 2: Coat each olive first in flour, then dip it in the beaten egg, and finally coat it with panko bread crumbs. Repeat until all olives are evenly coated.
3. Step 3: Heat canola oil in a pan over medium heat until hot but not smoking.
4. Step 4: Fry the coated olives in batches until they turn golden brown, about 2-3 minutes per batch. Remove them with a slotted spoon and drain on paper towels.
5. Step 5: In a small bowl, mix mayonnaise, lemon juice, minced garlic, salt, and pepper until well combined to make the garlic aioli.
6. Step 6: Serve the fried olives warm with the garlic aioli on the side for dipping.

Tips & Variations

• Use a thermometer to keep the oil at about 350°F (175°C) for even frying without oil absorption.
• Try stuffing olives with different fillings like blue cheese or jalapeño for variety.
• The garlic aioli can be made ahead and refrigerated to meld flavors.
• For a lighter option, bake the coated olives at 400°F (200°C) until crispy instead of frying.

Storage

Store leftover fried olives in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to retain their crispiness. Keep the garlic aioli refrigerated separately and use within 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use green olives instead of pimento-stuffed?

Yes, green olives can be used, but pimento-stuffed olives provide a flavorful center that complements the coating and aioli well.

What oil is best for frying these olives?

Canola oil or another neutral oil with a high smoke point is ideal to ensure even frying without imparting extra flavors.

Fried Olives with Garlic Aioli Recipe

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★★★★★

4.4 from 101 reviews

• Author: Naomi
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Crispy fried olives coated in a crunchy panko breading, served with a tangy and flavorful garlic aioli dipping sauce. Perfect as an appetizer or snack, these golden-brown olives offer a delightful combination of textures and bold garlic taste.

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Ingredients

Scale 1x2x3x

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 (about 1-2 cups)

Garlic Aioli

• 1/3 cup mayonnaise
• 1 scant tablespoon lemon juice
• 1 heaping tablespoon minced garlic
• Salt and pepper, to taste

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Instructions

1. Prepare the Fried Olives: Drain the olives from their jar and pat them dry thoroughly with paper towels to remove excess moisture. This ensures the coating will stick better and the olives fry up crispy.
2. Coat the Olives: Coat each olive first in flour, making sure they are fully covered. Next, dip the floured olive into the beaten egg, allowing any excess to drip off. Finally, coat the olive in panko bread crumbs for a crunchy exterior. Repeat this flour, egg, and panko coating process for all olives.
3. Heat the Oil: In a deep pan or skillet, heat canola oil over medium heat until it reaches around 350°F (175°C), suitable for frying.
4. Fry the Olives: Carefully place the coated olives into the hot oil and fry them in batches to avoid overcrowding. Fry until they turn golden brown and crispy, about 2-3 minutes per batch. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
5. Make the Garlic Aioli: In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, salt, and pepper until all ingredients are well combined and the aioli is smooth and flavorful.
6. Serve: Plate the fried olives alongside the garlic aioli for dipping. Serve immediately for the best crunch and taste.

Notes

• Ensure olives are well dried before breading to prevent sogginess.
• The garlic aioli can be made ahead and refrigerated for up to one day.
• You can experiment with different types of olives or add herbs to the breadcrumb mixture for extra flavor.
• Use a thermometer to maintain the oil temperature to get evenly fried olives.
• For a lighter option, try baking the breaded olives at 400°F (200°C) for 10-15 minutes until golden.

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

Keywords: fried olives, garlic aioli, panko breaded olives, appetizer, snack, Mediterranean recipe