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Fried Olives with Garlic Aioli
Deliciously crispy olives paired with creamy garlic aioli!
Introduction
Fried Olives with Garlic Aioli are an irresistible appetizer that combines briny, crisp-fried olives with a smooth and tangy garlic aioli. This snack is perfect for entertaining, sharing, or elevating a simple charcuterie board with a gourmet touch.
Origin and Cultural Significance
Olives have long been a staple in Mediterranean cuisine, symbolizing peace, prosperity, and hospitality. In Italian and Spanish traditions, fried olives—especially stuffed or breaded—are served as antipasti or tapas. Aioli, a garlicky emulsion of oil and egg, originates from the Provence region of France and parts of Spain, where it’s often served alongside seafood, vegetables, or fried bites. This dish celebrates European culinary heritage in a modern, craveable form.
Ingredients Quantity
For the Fried Olives:
- 1 cup green olives, drained (pitted or stuffed, if preferred)
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
For the Garlic Aioli:
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Optional Additions
- Stuff the olives with cheese (feta, goat cheese, or cream cheese) for a creamy surprise
- Use panko breadcrumbs for extra crunch
- Add fresh herbs (like parsley or dill) to the aioli for a fresher note
- Sprinkle fried olives with Parmesan while hot for extra umami
- Add a dash of smoked paprika or cayenne to the aioli for heat
Tips for Success
- Pat olives dry with paper towels before breading to help coating stick
- Use a three-step breading process: flour → egg → breadcrumbs
- Chill breaded olives for 15 minutes before frying to reduce splitting
- Fry in small batches to maintain oil temperature and crispness
- Use a food thermometer—oil should be around 350°F (175°C)
Instructions
- Set up breading station with three shallow bowls: flour, beaten eggs, and breadcrumbs.
- Roll olives in flour, then dip in egg, and coat in breadcrumbs.
- Chill olives in the fridge for 15–20 minutes (optional but recommended).
- Heat oil in a skillet or deep fryer to 350°F (175°C).
- Fry olives in batches for 2–3 minutes until golden brown. Drain on paper towels.
- Make the aioli by mixing mayonnaise, minced garlic, lemon juice, salt, and pepper. Adjust flavor to taste.
- Serve warm olives with chilled garlic aioli for dipping.
Description
Crispy on the outside and tangy on the inside, these golden-fried olives offer a delightful contrast in texture and flavor. The creamy garlic aioli balances the bold brininess of the olives with smooth richness and a citrusy bite. It’s an addictive combo that disappears quickly at any gathering.
Nutritional Information (per serving, approx. 6 servings)
- Calories: 230
- Fat: 18g
- Carbohydrates: 10g
- Protein: 3g
- Sodium: 470mg
Values will vary depending on olive type and frying oil absorption.
Conclusion and Recommendation
Fried Olives with Garlic Aioli are a simple yet elegant appetizer with gourmet flair. Whether you’re hosting a dinner party, curating a holiday snack platter, or just craving something savory and crisp, this dish delivers serious flavor with minimal effort.
Embracing Healthful Indulgence
For a lighter version, try air-frying the breaded olives or baking them until golden. Swap mayonnaise for Greek yogurt in the aioli to cut fat while keeping the creamy tang. Choosing low-sodium olives and whole-grain breadcrumbs can also nudge this indulgent snack into a more balanced treat.
Let me know if you’d like a printable version or ideas for pairing it with cocktails or mocktails!