If you adore bold, tangy bites paired with a creamy, garlicky dip, then you are going to fall in love with this Fried Olives with Garlic Aioli Recipe. Crispy on the outside yet juicy and flavorful on the inside, these golden-fried olives bring an irresistible combination of textures and taste that feels effortlessly elegant yet delightfully approachable. The garlic aioli adds a luscious, zesty finish that perfectly complements the saltiness of the olives, making this dish a guaranteed hit whether as a snack, appetizer, or party pleaser.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but come together to build layers of flavor and texture that make this Fried Olives with Garlic Aioli Recipe so special. The panko breadcrumbs give a light, crunchy coating, while Parmesan adds a nutty richness, and fresh garlic in the aioli adds that killer punch.
- Green olives, pitted: About 15 ounces, the star of the dish, providing a briny and juicy center.
- All-purpose flour: Helps the coating adhere and creates a base layer for a crisp crust.
- Large eggs: Binds the coating with the olives for a perfect fry.
- Panko breadcrumbs: Offers a light and airy crunch far superior to regular breadcrumbs.
- Grated Parmesan cheese: Adds a subtle, savory depth and helps golden the crust beautifully.
- Salt and pepper: Enhances all the natural flavors, used in both the coating and the aioli.
- Vegetable oil: The frying medium, chosen for its high smoke point to achieve crispiness without burning.
- Mayonnaise: The creamy base for the garlic aioli, giving richness and smoothness.
- Garlic cloves, minced: Provides a fresh, pungent zing in the aioli that balances the richness.
- Lemon juice: Brightens up the aioli with a delicate citrus twist.
- Dijon mustard: Adds a subtle tang and depth to the aioli, making the dip complex and irresistible.
How to Make Fried Olives with Garlic Aioli Recipe
Step 1: Prepare the olives for frying
Start by draining the olives thoroughly and patting them dry with paper towels. Removing any excess moisture is key to ensuring the coating sticks well and the olives fry crisp without steaming.
Step 2: Mix your dry and wet dredging components
In one shallow bowl, whisk together the flour, a pinch of salt, and pepper for the first layer. Beat the eggs in a separate bowl to serve as the binding layer, and in a third bowl, combine the panko breadcrumbs with grated Parmesan cheese for the final crisp coating. This trio of bowls sets you up for an easy and effective dredging process.
Step 3: Heat the oil for frying
Pour vegetable oil into a skillet or frying pan to a depth that covers half the height of the olives; medium-high heat is perfect. You want the oil hot enough to sizzle on contact but not so hot it burns the crust—aim for around 350°F if you have a thermometer for precision.
Step 4: Coat the olives thoroughly
Working one at a time, dredge each olive first in the flour mixture, then dip it into the beaten eggs, and finally roll it generously in the panko-Parmesan mix. This triple coating ensures a golden, crunchy crust that encases the juicy olive perfectly.
Step 5: Fry the olives to perfection
Fry the coated olives in batches, giving them 2-3 minutes each until beautifully golden and crisp. Using a slotted spoon, transfer them to a paper towel-lined plate to soak up any extra oil. This step keeps them irresistibly crunchy instead of greasy.
Step 6: Whip up the garlic aioli
While the olives fry, mix together mayonnaise, minced garlic, lemon juice, Dijon mustard, and a pinch of salt and pepper in a small bowl. Adjust the seasoning to your taste; this creamy and garlicky aioli is the perfect luscious dip to elevate the fried olives.
How to Serve Fried Olives with Garlic Aioli Recipe
Garnishes
Adding fresh herbs like finely chopped parsley or basil brightens the plate visually and flavor-wise. A light sprinkle of extra grated Parmesan or a zest of lemon over the top makes things look and taste impeccable.
Side Dishes
Pair these golden bites with a crisp green salad or a platter of assorted antipasti for a delightful appetizer spread. They also make an excellent accompaniment to cocktails, adding a savory, crunchy component to your evening.
Creative Ways to Present
Serve the fried olives skewered on cocktail picks arranged in a charming bowl, or set them alongside small ramekins of the garlic aioli for dipping. For a modern twist, try serving them atop toasted crostini with a brush of the garlic aioli underneath.
Make Ahead and Storage
Storing Leftovers
If you have leftover fried olives, store them in an airtight container in the refrigerator for up to two days. Make sure they are cooled completely before storing to preserve crispness as much as possible.
Freezing
While best enjoyed fresh, you can freeze fried olives by placing them in a single layer on a baking sheet, freezing until solid, and then transferring them to a sealed freezer bag. Use within a month for best quality.
Reheating
To bring back the crispiness when reheating, avoid the microwave. Instead, heat them in a preheated oven or air fryer at 350°F for 5-7 minutes to refresh their crunchy coating without drying out the juicy center.
FAQs
Can I use black olives instead of green olives?
Absolutely! Black olives work well too and offer a slightly different flavor profile that can be equally delicious when fried and paired with garlic aioli.
Is it possible to make the garlic aioli without mayonnaise?
You can make a garlic aioli from scratch using egg yolks and oil, but mayonnaise simplifies the process and ensures a rich, creamy texture that pairs beautifully with the fried olives.
What should I do if my coating keeps falling off during frying?
Make sure the olives are dry before dredging, and allow each layer (flour, egg, breadcrumbs) to fully coat the olive. Press the breadcrumbs gently to help them stick better before frying.
Can I bake the olives instead of frying?
You can bake them for a lighter version, but the texture won’t be quite as crisp or golden. Bake at 400°F on a greased baking sheet for about 10-12 minutes, turning once halfway through.
How long can fried olives stay fresh after cooking?
They’re best enjoyed immediately but can be kept at room temperature for a couple of hours if covered loosely. After that, refrigeration is best to prevent spoilage.
Final Thoughts
You are going to adore this Fried Olives with Garlic Aioli Recipe for its fun, crunchy, and flavor-packed profile that genuinely elevates a simple olive into a show-stopping snack. Whether you’re impressing guests or just treating yourself, these golden bites with creamy, garlicky aioli will quickly become a favorite go-to. So grab those olives and start frying—deliciousness awaits!
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
Description
Crispy fried green olives coated in a flavorful Parmesan panko crust, served with a zesty garlic aioli dipping sauce. This appetizer is easy to prepare and perfect for entertaining or a tasty snack.
Ingredients
Olives and Coating
- 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 Olives: Drain the olives thoroughly and pat them dry with paper towels to remove excess moisture, ensuring the coating adheres properly.
- Mix Flour Coating: In a shallow bowl, whisk together the flour with salt and pepper to season evenly.
- Beat Eggs: In a separate shallow bowl, beat the eggs until smooth, this will help the breadcrumb mixture stick to the olives.
- Prepare Breadcrumb Mixture: In a third shallow bowl, mix the panko breadcrumbs with grated Parmesan cheese for a flavorful crust.
- Heat Oil: Pour vegetable oil into a deep skillet or frying pan, heating over medium-high heat, enough to submerge olives halfway for frying.
- Coat Olives: Dredge each olive first in the flour mixture, then dip them into the beaten eggs, and finally coat thoroughly with the panko-Parmesan mixture.
- Fry Olives: Fry the olives in batches for 2-3 minutes each until golden brown and crispy. Use a slotted spoon to remove and place on paper towels to drain excess oil.
- Make Garlic Aioli: While the olives fry, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl to create a flavorful dipping sauce.
- Serve: Plate the crispy fried olives alongside the garlic aioli and serve immediately for the best taste and texture.
Notes
- Make sure olives are well dried before coating to prevent sogginess.
- Use pitted olives to make eating easier and safer.
- For extra crispiness, refrigerate coated olives for 10-15 minutes before frying.
- Monitor oil temperature to avoid burning; keep it steady at medium-high heat.
- Leftover garlic aioli can be stored in the refrigerator for up to 3 days.
