Description

Crispy, savory fried olives served with a creamy, garlicky aioli for the perfect appetizer or snack. These olives are a delightful combination of crunchy outside and tender, briny inside, paired with a rich dipping sauce.

Ingredients

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

For the Garlic Aioli:

1/2 cup mayonnaise

2 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste

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Instructions

Drain the olives and pat them dry with paper towels.
In a shallow bowl, whisk together the flour, salt, and pepper.
In a second shallow bowl, beat the eggs.
In a third shallow bowl, combine the panko breadcrumbs and Parmesan cheese.
Heat vegetable oil in a deep skillet or frying pan over medium-high heat. You want enough oil to submerge the olives halfway.
Dredge each olive first in the flour mixture, then dip in the beaten eggs, and finally coat in the panko breadcrumb mixture.
Fry the olives in batches, cooking for 2-3 minutes or until they are golden brown and crispy. Remove the fried olives with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
While the olives are frying, make the garlic aioli by mixing together the mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
Serve the crispy fried olives with the garlic aioli for dipping.

Notes

Ensure the olives are properly dried to prevent splattering during frying.
Use high-quality green olives for the best flavor.
The garlic aioli can be prepared in advance and stored in the refrigerator.

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

Nutrition

Serving Size: 1 serving
Calories: 210 kcal
Sugar: 0.6 g
Sodium: 580 mg
Fat: 18 g
Saturated Fat: 3.5 g
Unsaturated Fat: 13.5 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 50 mg