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