Delicious Fried Olives with Garlic Aioli Recipe
Hey there! So, let me tell you about this quirky little dish that always steals the show at my gatherings: Fried Olives with Garlic Aioli. The first time I made it, I wasn’t sure if folks would love it or think I’d lost my marbles. But guess what? They kept coming back for more. I even caught my neighbor sneaking a few when she thought no one was looking! (Caught ya!)
Why You’ll Love This
I make this dish whenever I need to impress without breaking a sweat. My family goes bonkers for it because it’s crunchy, tangy, and just the right amount of garlicky (you know, so you won’t need to avoid anyone the next day). Honestly, the only downside is how quickly they vanish. I’ve learned to make double batches.
Ingredients
- 1 cup of green olives (pitted) – sometimes I grab the stuffed ones for extra flavor!
- 1/2 cup all-purpose flour – I’ve used almond flour for a gluten-free twist
- 2 large eggs, beaten – if you’re out, a splash of milk works too
- 1 cup breadcrumbs – any type you’ve got on hand should do
- Oil for frying – canola or olive oil, whatever you fancy
- 1/2 cup mayonnaise – I secretly think homemade makes a difference
- 2 cloves of garlic, minced – or more, if you’re like me and think there’s never enough garlic
- 1 tablespoon lemon juice – fresh is best, but hey, the bottled stuff works in a pinch
- Salt and pepper to taste
Directions
- Heat your oil in a pan (medium heat, not too hot or you’ll end up with a smoky kitchen).
- Set up your station: one bowl with flour, one with beaten eggs, and another with breadcrumbs.
- Roll olives in flour, then dunk them in egg, and finally coat in breadcrumbs. It’s a messy job, but someone’s got to do it.
- Fry them in batches until golden brown, about 3-4 minutes. Don’t cram them in; they need their personal space.
- For the aioli, mix mayo, garlic, and lemon juice. Add salt and pepper. I usually sneak a taste here.
- Serve your crispy olives warm with a generous plop of aioli.
Notes
Through trial and error, I’ve realized that letting the olives rest a bit after coating helps the breadcrumbs stick better. Also, don’t skip the lemon juice in the aioli; it really brings the flavors to life.
Variations
Once, I tried stuffing the olives with cheese before frying. Yikes, what a mess! But hey, live and learn. On the other hand, adding a pinch of chili flakes to the aioli gives it a nice kick.
Equipment
If you don’t have a deep fryer, no worries! A regular pot with enough oil works just fine. I use my trusty cast iron skillet (it’s been with me through thick and thin).
Storage Information
If you manage to have leftovers, they’re good in the fridge for a couple of days. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving these with a chilled glass of white wine. It’s a little family tradition we started one summer evening, and it stuck.
Pro Tips
I once tried rushing the frying by cranking up the heat. Big mistake! Slow and steady wins the race here—patience is key.
FAQ
Can I use black olives instead? Sure thing! They’ll be a bit different, but variety is the spice of life, right?
Does the aioli have to be homemade? Not at all. Store-bought is fine (I won’t tell).
Enjoy, and don’t forget to let me know how it turns out!
