Fried Olives With Garlic Aioli Recipe

Easy Fried Olives With Garlic Aioli Recipe: A Zesty Appetizer Twist

Crispy fried olives tantalize taste buds with their unexpected crunch and Mediterranean charm.

These golden-brown delights reimagine an ordinary appetizer into a culinary adventure that surprises and delights.

Briny green or black olives get an extraordinary makeover when coated in a light, seasoned breading.

The exterior becomes delightfully crisp while maintaining the olive’s rich, intense flavor profile.

garlic aioli provides the perfect creamy companion, offering a smooth and zesty counterpoint to the crunchy texture.

Each bite promises a burst of savory complexity that elevates simple ingredients into something extraordinary.

Your guests will be intrigued by this innovative twist on a classic ingredient.

Why Fried Olives with Garlic Aioli Are a Snack Win

  • Crunch with a Twist: These fried olives offer an unexpected crispy exterior that transforms the traditional olive experience into a delightful appetizer with a satisfying crunch.
  • Quick and Simple Gourmet Hack: The recipe requires minimal ingredients and basic cooking skills, making it an impressive dish that looks and tastes sophisticated without complex techniques.
  • Perfect Party Pleaser: Bite-sized, golden-brown olives served with creamy garlic aioli create an irresistible finger food that will instantly elevate any gathering or casual get-together.
  • Flavor Explosion in Minutes: By combining the briny olive center with a crispy breadcrumb coating and zesty aioli, this recipe delivers maximum taste with minimal preparation time.

Fried Olive Ingredients That Add a Punch

Aioli Ingredients:
  • Mayonnaise: Classic base for creamy, tangy sauce with rich flavor.
  • Garlic: Fresh, minced for intense aromatic punch and authentic aioli taste.
  • Lemon Juice: Bright citrus element that adds zesty freshness to the sauce.
  • Salt and Pepper: Essential seasonings for balanced flavor enhancement.
Frying Ingredients:
  • Green Olives: Briny, firm Mediterranean olives perfect for crispy coating.
  • All-Purpose Flour: Light coating that helps breading adhere to olives.
  • Eggs: Binding agent that helps breadcrumbs stick to olive surface.
  • Breadcrumbs: Creates crispy, golden exterior when fried.
Frying Oil and Equipment:
  • Canola Oil: Neutral oil with high smoke point ideal for deep frying.
  • Dutch Oven: Heavy-bottomed pot for consistent, even oil temperature.
  • Thermometer: Precise temperature control for perfect frying results.
  • Paper Towels: Absorbs excess oil for crispier, less greasy olives.

How to Make Garlic Aioli Fried Olives

Step 1: Whip Up Creamy Garlic Aioli

  • In a mixing bowl, combine all aioli ingredients and blend until smooth.
  • Refrigerate the sauce to let flavors meld and chill before serving.

Step 2: Prepare Frying Station

  • Set up 3 separate shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs.
  • Arrange these dishes in a line for easy coating process.

Step 3: Coat Olives Perfectly

  • Gently roll each olive in flour, ensuring complete coverage.
  • Dip the floured olive into beaten egg.
  • Roll the olive in breadcrumbs, pressing lightly to create an even, crispy coating.

Step 4: Heat Cooking Oil

  • Pour canola oil into a Dutch oven, filling 2 inches deep.
  • Use a thermometer to heat oil to 325-350 degrees Fahrenheit.

Step 5: Fry Olives to Golden Perfection

  • Carefully drop olives into hot oil in small batches.
  • Fry until they turn a beautiful golden brown color.
  • Avoid overcrowding the pan to maintain oil temperature.

Step 6: Drain and Rest

  • Transfer fried olives to a paper towel-lined plate.
  • Let excess oil drain, allowing olives to become crisp.

Step 7: Serve and Enjoy

  • Plate warm, crispy olives alongside chilled garlic aioli.
  • Serve immediately for maximum crunch and flavor.

Tips to Master Fried Olives at Home

  • Maintain Perfect Oil Temperature: Use a thermometer to keep oil between 325-350 degrees for crispy, golden-brown olives without burning.
  • Drain Excess Moisture: Pat olives dry before coating to help breading stick better and prevent oil splattering during frying.
  • Create Uniform Coating: Use one hand for dry ingredients and another for wet to keep breading process clean and even.
  • Batch Fry Strategically: Don't overcrowd the pan, which drops oil temperature and results in greasy, soggy olives.
  • Elevate Flavor Profile: Choose high-quality olives like Castelvetrano or Kalamata for more robust taste and texture in the final dish.

Reheating Fried Olives While Keeping Them Crisp

  • Storage
  • Refrigerate leftover fried olives in an airtight container for up to 2 days. Keep the crispy coating intact by storing them separately from the aioli in different sealed containers. Prevent sogginess by placing a paper towel underneath the olives to absorb excess moisture.
  • Reheating
  • Restore crispiness by using an air fryer at 375°F for 3-4 minutes. Alternatively, warm them in a preheated oven at 350°F for 5-6 minutes on a baking sheet. Avoid microwaving, which can make the breading soft and soggy. Serve immediately after reheating with fresh aioli for the best texture and flavor.
  • Freezing
  • Freeze uncooked breaded olives on a baking sheet for up to 1 month.

What Goes Best with Fried Olives and Aioli

  • Pop Crispy Olive Companions: Pair these golden-brown fried olives with a crisp, chilled white wine like Sauvignon Blanc or Pinot Grigio to balance the rich, salty flavors and cut through the crispy texture.
  • Zesty Mediterranean Sidekick: Serve alongside a fresh Greek salad with feta cheese and cucumber to complement the olives' Mediterranean roots and provide a light, refreshing contrast to the deep-fried treat.
  • Craft Beer Flavor Booster: Match these crunchy olives with a hoppy IPA or a light Belgian-style wheat beer, which will enhance the garlic aioli's creamy tang and the olives' savory crunch.
  • Appetizer Party Perfection: Create a tapas-style spread by adding some cured meats like prosciutto or chorizo to round out the flavor profile and turn these fried olives into a full-blown appetizer experience.

Bold Variations for Fried Olive Recipes

  • Mediterranean Herb Fusion: Elevate the fried olives by mixing fresh chopped rosemary, thyme, and oregano into the breadcrumbs for an aromatic herb-infused coating.
  • Spicy Jalapeño Kick: Add finely minced jalapeños to the aioli and mix chopped red pepper flakes into the breadcrumb mixture for a fiery version of the original recipe.
  • Parmesan Crunch Coating: Incorporate grated parmesan cheese into the breadcrumb mixture to create a crispy, cheesy exterior that adds extra depth and flavor to the fried olives.
  • Smoky Paprika Blend: Mix smoked paprika into the breadcrumbs and add a touch of smoked paprika to the aioli for a rich, smoky flavor profile that transforms the classic recipe.
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Fried Olives With Garlic Aioli Recipe

Fried Olives With Garlic Aioli Recipe


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4.6 from 36 reviews

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

Description

Crispy Italian Fried Olives deliver a Mediterranean crunch that elevates appetizer expectations. Garlic aioli complements these golden-breaded olives, creating a perfect bite you’ll crave again and again.


Ingredients

Scale

Main Ingredients:

  • 1 (5.5 ounces/156 grams) jar of small pimento stuffed olives

Breading Ingredients:

  • ½ cup panko bread crumbs
  • ½ cup flour
  • 1 egg, beaten

Frying and Seasoning:

  • Canola oil, for frying

Garlic Aioli Components:

  • ⅓ cup mayonnaise
  • 1 scant tablespoon lemon juice
  • 1 heaping tablespoon minced garlic
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Prepare the garlic aioli by thoroughly blending all ingredients in a medium mixing bowl until smooth and creamy.
  2. Transfer the aioli to the refrigerator to chill and allow flavors to meld while preparing the fried olives.
  3. Pour canola oil to a depth of 2 inches (5 centimeters) into a Dutch oven or heavy-bottomed pot.
  4. Heat the oil to a precise temperature between 325-350 degrees Fahrenheit (163-177 degrees Celsius) using a deep-fry thermometer.
  5. Arrange three shallow dishes for the breading process: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs.
  6. Carefully coat each olive first in flour, ensuring a light and even dusting.
  7. Dip the flour-coated olives into the beaten eggs, allowing excess to drip off.
  8. Roll the olives in breadcrumbs, pressing gently to create a complete and uniform coating.
  9. Gently lower the breaded olives into the hot oil in small batches to prevent overcrowding.
  10. Fry the olives for 2-3 minutes, rotating occasionally, until they achieve a golden-brown, crispy exterior.
  11. Using a slotted spoon, transfer the fried olives to a paper towel-lined plate to drain excess oil.
  12. Serve the crispy olives immediately while hot, accompanied by the chilled garlic aioli for dipping.

Notes

  • Precise temperature control is crucial when frying olives to achieve a golden-brown, crispy exterior without burning.
  • Dredging technique ensures a perfectly even, crunchy coating by using the classic flour-egg-breadcrumb method.
  • Batch frying prevents overcrowding, maintaining oil temperature and creating uniformly crisp olives.
  • Drain fried olives on paper towels to remove excess oil and preserve their delightful crunch.
  • Chilling aioli beforehand enhances flavor melding and provides a cool, creamy contrast to hot olives.
  • Serve immediately for the best texture and temperature combination, enjoying the warm crispy olives with cool, tangy aioli.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Snacks
  • Method: Frying
  • Cuisine: Italian

Nutrition

  • Serving Size: 4
  • Calories: 240 kcal
  • Sugar: 1 g
  • Sodium: 460 mg
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 55 mg
Lucas Bennett

Lucas Bennett

Founder & Recipe Creator

Expertise

Simple Everyday Recipes, Sustainable Cooking Practices, Creative Meal Planning, Recipe Testing and Improvement

Education

Fox Valley Technical College, Appleton, Wisconsin

  • Degree: Associate of Applied Science in Culinary Arts
  • Focus: Practical culinary training, fundamental cooking techniques, meal planning, and using fresh, local ingredients.

Lake Superior College, Duluth, Minnesota

  • Program: Certificate in Sustainable Food Systems
  • Focus: Cooking methods that promote sustainability, farm-to-table practices, and eco-friendly meal creation.

Lucas Bennett’s cooking journey started in his parents’ kitchen, where he learned to prepare tasty, no-fuss meals from scratch. His culinary passion led him to Fox Valley Technical College, where he gained practical cooking skills.
He then expanded his focus on sustainability at Lake Superior College. Today, Lucas shares easy, approachable recipes designed to make cooking enjoyable and stress-free for everyone.

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