Fried Olives with Garlic Aioli Recipe
If you’ve ever dreamed of a bite-sized snack that’s irresistibly crispy on the outside, briny and savory on the inside, then Fried Olives with Garlic Aioli are about to become your new obsession. This Mediterranean-inspired appetizer is the ultimate party-starter or special treat for a cozy night in. Each golden olive delivers a satisfying crunch, followed by the creamy, garlicky tang of homemade aioli. Trust me, one taste and you’ll be hooked—these Fried Olives with Garlic Aioli are pure snack magic!
Ingredients You’ll Need
The beauty of this recipe is in its simplicity—each ingredient is carefully chosen to add flavor, texture, or that signature crunch. You don’t need anything fancy, just a handful of pantry staples and a few fresh touches to create a show-stopping appetizer.
- Pitted Green Olives: Large, firm green olives are ideal—they hold up beautifully when fried and bring the perfect salty bite.
- All-Purpose Flour: A light dusting helps the breading cling to the olives, creating a crisp, even coating.
- Large Eggs: Beaten eggs act as the glue, ensuring the breadcrumbs stick and crisp up perfectly.
- Plain Breadcrumbs: These provide the key crunch and create that irresistible golden exterior.
- Grated Parmesan Cheese: Adds a savory, nutty flavor and helps the crust brown beautifully.
- Dried Oregano: This little herb brings Mediterranean flair and a subtle earthy aroma.
- Black Pepper: Just a pinch gives a gentle heat that balances the richness.
- Vegetable Oil: Choose a neutral oil for deep-frying—the olives cook up crisp without absorbing excess flavor.
- Mayonnaise: The creamy base for the garlic aioli, making it luscious and silky.
- Garlic Clove: Minced to a paste, it infuses the aioli with bold, aromatic flavor.
- Lemon Juice: Adds brightness and a touch of tang to the dip.
- Dijon Mustard: Brings depth and just a hint of gentle heat to the aioli.
- Salt and Pepper: Essential for seasoning both the aioli and the breading mixture to taste.
How to Make Fried Olives with Garlic Aioli
Step 1: Whip Up the Garlic Aioli
Start by giving your aioli time to mingle and develop flavor. In a small bowl, whisk together the mayonnaise, minced garlic (really mash it to a paste for the smoothest texture), lemon juice, Dijon mustard, and a good pinch each of salt and pepper. Once it’s smooth and creamy, cover the bowl and pop it in the fridge while you prep the olives—this lets the flavors meld into garlicky perfection!
Step 2: Set Up Your Breading Station
For truly crunchy Fried Olives with Garlic Aioli, organization is key! Grab three shallow bowls: one with flour, one with your beaten eggs, and a third with the breadcrumbs, Parmesan, dried oregano, and black pepper mixed together. This assembly line approach makes the coating process easy and mess-free.
Step 3: Coat the Olives
Pat your olives dry with a paper towel to help the coatings stick. Working one at a time, roll each olive in flour, then dip it into the egg, and finally roll it generously in the breadcrumb mixture, pressing gently so it really clings. This triple-layered breading gives every bite an ultra-crispy shell.
Step 4: Fry Until Golden and Crisp
Pour about 2 inches of vegetable oil into a deep skillet or saucepan and heat it to 350°F (175°C). Carefully lower the breaded olives in batches into the hot oil. Let them sizzle for 2 to 3 minutes, turning occasionally, until they’re golden brown all over. Use a slotted spoon to transfer them to a paper towel–lined plate to drain—this keeps them crispy, not greasy!
Step 5: Serve Hot with Garlic Aioli
Transfer the piping-hot olives to a serving platter and pair with your chilled garlic aioli for dipping. The contrast between the warm, crunchy coating and the cool, creamy aioli is what makes Fried Olives with Garlic Aioli truly irresistible. Serve immediately for maximum crunch and flavor!
How to Serve Fried Olives with Garlic Aioli
Garnishes
A sprinkle of fresh chopped parsley or a little extra grated Parmesan over the top adds color and a burst of freshness. For a citrusy twist, try a light dusting of lemon zest. These finishing touches make Fried Olives with Garlic Aioli look as good as they taste!
Side Dishes
Fried Olives with Garlic Aioli shine as an appetizer, but they’re also fantastic alongside a Mediterranean spread—think marinated cheeses, grilled vegetables, or a big Greek salad. They pair beautifully with a crisp white wine or a sparkling cocktail, making them the life of any party platter.
Creative Ways to Present
For a fun presentation, skewer a few olives on cocktail picks or stack them in small cups for easy mingling. Arrange them in a rustic bowl with the garlic aioli in the center for dipping, or set up a DIY bar with different aiolis and dips so guests can customize their bites. However you serve them, Fried Olives with Garlic Aioli always steal the show!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Fried Olives with Garlic Aioli (which rarely happens!), store them in an airtight container in the refrigerator. They’ll keep for up to 2 days, though they’re always best enjoyed fresh from the fryer for that unbeatable crunch.
Freezing
To freeze, arrange the breaded (but unfried) olives on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to a month. When the craving hits, fry them straight from the freezer—just add an extra minute to the cooking time for perfect Fried Olives with Garlic Aioli anytime.
Reheating
For the crispiest results, reheat leftovers in an oven or air fryer at 375°F until hot and sizzling again—about 5 minutes. Avoid microwaving, as it tends to make the coating soggy. The aioli can be served straight from the fridge or brought to room temperature.
FAQs
Can I use black olives instead of green?
You can use black olives, but green olives are firmer and hold up better to frying. Black olives tend to be softer and might not provide the same satisfying crunch or bold flavor as green ones in Fried Olives with Garlic Aioli.
What kind of oil is best for frying?
A neutral oil with a high smoke point, such as vegetable or canola oil, is ideal. These oils won’t overpower the delicate flavors of the olives or the aioli and ensure a crisp, even fry.
Can I make Fried Olives with Garlic Aioli gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend and use gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free, so everyone can enjoy this delicious appetizer.
How do I keep the breading from falling off?
Make sure the olives are dry before breading, and press the breadcrumbs onto each olive gently but firmly. Chilling the breaded olives for 15 minutes before frying also helps the coating adhere better.
Can I make the garlic aioli ahead of time?
Yes! The aioli actually benefits from some time in the fridge. Make it up to 3 days ahead and store it in an airtight container. Just give it a quick stir before serving with your Fried Olives with Garlic Aioli.
Final Thoughts
If you’re ready to wow your guests—or simply treat yourself—give Fried Olives with Garlic Aioli a try. Their crispy shells, savory centers, and zippy dipping sauce deliver a flavor combination that’s impossible to resist. I hope this recipe brings as much joy to your table as it does to mine!
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Fried Olives with Garlic Aioli Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Delight in crispy, golden fried green olives paired with a creamy, flavorful garlic aioli. This Mediterranean-inspired appetizer combines the salty tang of olives with a rich, garlicky dip, perfect for parties or as a sophisticated snack.
Ingredients
For the Fried Olives
- 1 cup pitted green olives (preferably large and firm)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 3/4 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Vegetable oil (for frying, about 2 inches deep)
For the Garlic Aioli
- 1/2 cup mayonnaise
- 1 garlic clove, minced to a paste
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Garlic Aioli: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth. Cover the bowl and refrigerate to allow the flavors to meld while you prepare the olives.
- Set Up Breading Station: Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of plain breadcrumbs, grated Parmesan cheese, dried oregano, and black pepper. This setup will help create a crisp coating on the olives.
- Coat the Olives: Pat the green olives dry with paper towels to remove excess moisture. Roll each olive first in the flour, then dip it into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to ensure the crumbs adhere well.
- Heat the Oil: Pour vegetable oil about 2 inches deep into a deep skillet or heavy saucepan and heat it to 350°F (175°C). Maintaining the proper temperature is essential for crispy, non-greasy fried olives.
- Fry the Olives: Fry the coated olives in batches to avoid overcrowding, cooking each batch for 2–3 minutes. Turn occasionally to ensure even browning. The olives should be golden brown and crisp when done.
- Drain and Serve: Remove the fried olives with a slotted spoon and drain on paper towels to remove excess oil. Serve immediately while hot alongside the chilled garlic aioli for dipping.
Notes
- For added flavor, use stuffed olives such as those filled with cheese or almonds.
- To make a lighter version, air-fry the coated olives at 400°F for 8–10 minutes instead of deep-frying.
- The garlic aioli can be prepared up to 3 days in advance and stored in the refrigerator to save time on the day of serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 8–10 olives with 1 tablespoon aioli
- Calories: 220
- Sugar: 1g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
