If you’re on the lookout for a snack that’s bursting with flavor and guaranteed to wow your guests, this Fried Olives with Garlic Aioli Recipe is an absolute game-changer. Picture plump, juicy green olives encased in a crispy golden crust, paired with a luxuriously creamy garlic aioli that’s tangy, garlicky, and utterly addictive. This dish is perfect for those moments when you want something easy to assemble but impressive enough to steal the spotlight. Whether it’s a casual gathering or a sophisticated appetizer, these fried olives deliver crunchy, savory satisfaction in every bite.
Ingredients You’ll Need
Getting started with this recipe is delightfully simple because it relies on a handful of essential ingredients that each play a crucial role. From the briny olives that provide that unmistakable burst of flavor to the crunchy panko and Parmesan coating that delivers unbeatable texture, every component is thoughtfully chosen to make this dish shine.
- Green olives, pitted: The star ingredient, delivering a juicy and salty bite that balances the crispy coating perfectly.
- All-purpose flour: Adds a light base layer helping the eggs and breadcrumbs cling perfectly to the olives.
- Large eggs: Act as the glue that holds the coating together, creating the ideal crispiness.
- Panko breadcrumbs: Provide a light, crunchy texture that turns these olives into irresistible little bites.
- Grated Parmesan cheese: Mixes with the breadcrumbs for an extra savory, nutty flavor that’s simply divine.
- Salt and pepper: Essential seasonings to enhance the overall flavor profile throughout.
- Vegetable oil: Used for frying to achieve that perfectly golden crust with no greasiness.
- Mayonnaise: The creamy base for the garlicky aioli dip that makes each bite even more memorable.
- Minced garlic: Packs a punch of aromatic flavor crucial to this garlic aioli’s signature taste.
- Lemon juice: Adds brightness and balances the richness of the mayonnaise beautifully.
- Dijon mustard: Introduces a subtle tang and slight heat, lifting the aioli to the next level.
How to Make Fried Olives with Garlic Aioli Recipe
Step 1: Prepare the Olives
Start by draining your jar of green olives thoroughly and patting them dry with paper towels. This step is essential because any excess moisture can prevent the coating from sticking well and could cause the oil to splatter during frying. Taking the time here guarantees that every olive will be perfectly coated and crispy.
Step 2: Set Up Your Breading Stations
In separate shallow bowls, whisk the flour with some salt and pepper to season. Beat the eggs in another bowl until smooth and ready. In a third bowl, combine the panko breadcrumbs with the grated Parmesan cheese—this mixture is what gives the coating that irresistible cheesy crunch. Having these stations ready makes the breading process smooth and efficient.
Step 3: Coat the Olives
One by one, dredge each olive in the flour mixture first—coating it evenly. Then dip it into the beaten eggs, making sure it’s fully covered, and finally roll it in the panko-Parmesan blend, pressing lightly so the coating adheres well. This triple-layer technique guarantees every olive gets that signature crunch and flavor.
Step 4: Fry to Golden Perfection
Heat enough vegetable oil in a deep skillet over medium-high heat so the olives are submerged about halfway. When the oil is hot (around 350°F or when a breadcrumb sizzles upon contact), carefully add the olives in batches to avoid overcrowding. Fry for 2 to 3 minutes, turning occasionally, until the olives turn a beautiful golden brown color. Remove them with a slotted spoon and drain on paper towels to eliminate excess oil.
Step 5: Whip Up the Garlic Aioli
While the olives are frying, quickly mix together mayonnaise, minced garlic, lemon juice, Dijon mustard, and a pinch of salt and pepper in a small bowl. Stir well until smooth and flavor-packed. This creamy garlic aioli is the perfect cool and zesty dip that complements the hot and crunchy olives perfectly.
Step 6: Serve and Enjoy!
Plate up your crispy fried olives alongside a bowl of the homemade garlic aioli and watch how fast these tasty morsels disappear. The combo of crunchy, salty olives with the savory, tangy aioli creates a snack that’s hard to stop eating once you start.
How to Serve Fried Olives with Garlic Aioli Recipe
Garnishes
Enhance your presentation with a sprinkle of freshly chopped parsley or a little grated Parmesan across the top. A squeeze of lemon wedges on the side can brighten the dish even further. These simple touches add freshness and visual appeal, making your fried olives look as good as they taste.
Side Dishes
Fried olives are a fantastic appetizer or snack on their own, but they also pair beautifully with charcuterie boards, crusty bread, or a fresh salad. For a Mediterranean twist, serve alongside hummus, tzatziki, or roasted red peppers to elevate the spread and keep the flavor journey exciting.
Creative Ways to Present
Try serving your Fried Olives with Garlic Aioli Recipe in fun ways like skewers for easy popping or nestled in a vibrant salad bowl to add crunch. You can also place them inside small cups or shot glasses with the aioli at the bottom, perfect for parties or entertaining with style and ease.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover fried olives, they can be kept in an airtight container in the refrigerator for up to 2 days. To maintain crispness, it’s best to store the olives separately from the garlic aioli. Reheat carefully to enjoy nearly the same crunch as freshly made.
Freezing
Because these olives are fried and breaded, freezing is an option but not the ideal one since the coating may lose some crispness. If you do freeze them, place the fried olives on a baking sheet to freeze individually before transferring to a freezer bag. Reheat as described below for the best result.
Reheating
To bring the fried olives back to life, reheat them in a hot oven or air fryer at 350°F for about 5-7 minutes. This method crisps up the coating again without making them greasy. Avoid microwaving, as that can make the coating soggy and less enjoyable.
FAQs
Can I use different types of olives for this recipe?
Absolutely! While green olives work wonderfully here for their size and flavor, you can experiment with black olives or stuffed olives. Just make sure to pit and dry them well to ensure the coating sticks and fries properly.
Is there a non-mayonnaise option for the garlic aioli?
If you want a lighter or vegan alternative, you can substitute mayonnaise with vegan mayo or even Greek yogurt. Adjust the garlic and lemon juice quantities to taste for a personalized dip.
What oil is best for frying olives?
Vegetable oil is a great choice due to its neutral flavor and high smoke point, but you can also use canola or peanut oil. The essential thing is that the oil is hot enough for frying without burning the coating.
Can I bake the olives instead of frying?
Yes, baking is possible for a lower-fat version. Coat the olives as directed, then place them on a baking sheet and bake at 400°F for about 10-15 minutes until crispy and golden. While the texture won’t be quite the same as frying, it’s still delicious.
How can I make the garlic aioli less sharp?
If you find fresh garlic too strong, use roasted garlic or reduce the amount used. Alternatively, let the aioli sit in the fridge for 30 minutes to mellow out the flavors before serving.
Final Thoughts
Trust me when I say this Fried Olives with Garlic Aioli Recipe is a snack that will quickly become a favorite in your kitchen. The satisfying crunch, the bold flavors, and the creamy dip make it a show-stopping treat for any occasion. Don’t be surprised if friends start asking for this recipe by name because it’s just that good. So grab some olives, get frying, and enjoy this irresistible bite of deliciousness!
Print
Fried Olives with Garlic Aioli Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These crispy fried olives with garlic aioli are a perfect appetizer or snack, combining the briny bite of olives with a crunchy panko coating and a creamy, tangy garlic-infused dip. A delightful treat that’s quick to prepare and sure to impress.
Ingredients
Fried Olives
- 1 jar green olives, pitted (about 15 oz)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Vegetable oil, for frying
Garlic Aioli
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Olives: Drain the olives thoroughly and pat them dry using paper towels to remove excess moisture, which helps the coating adhere better.
- Make Flour Mixture: In a shallow bowl, whisk together the all-purpose flour with salt and pepper to evenly season the coating base.
- Beat the Eggs: In a separate shallow bowl, beat the eggs until smooth; this will act as the binding layer between the flour and breadcrumbs.
- Prepare Breadcrumb Mixture: Combine the panko breadcrumbs and grated Parmesan cheese in another shallow bowl to add crispiness and flavor to the coating.
- Heat Oil: Pour vegetable oil into a deep skillet or frying pan until it is about halfway full. Heat over medium-high heat until shimmering and hot enough for frying (around 350°F or 175°C).
- Coat the Olives: Dredge each olive first in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly with the panko-Parmesan mixture.
- Fry the Olives: Fry the coated olives in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes or until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Make Garlic Aioli: While the olives fry, mix together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl until well combined to create a flavorful dipping sauce.
- Serve: Plate the warm fried olives alongside the garlic aioli and serve immediately for the best texture and flavor experience.
Notes
- Ensure olives are well dried before coating to prevent sogginess.
- Use pitted olives to avoid any hard bits while eating.
- Maintain oil temperature to avoid greasy or undercooked olives.
- Can be made ahead by frying and reheating briefly in an oven to retain crispiness.
- For vegetarian version, confirm Parmesan is rennet-free or substitute with nutritional yeast.
