Zesty Breaded Olives with Garlic Aioli Recipe: A Tasty Twist
Crispy, golden-brown fried olives with garlic aioli dance between tantalizing appetizer and unexpected culinary delight.
These bite-sized morsels pack an incredible punch of flavor and texture.
Briny olives get coated in a light, crunchy breading that shatters with each delectable bite.
The accompanying garlic aioli adds a creamy, zesty dimension that elevates the entire experience.
Mediterranean-inspired snacks like these turn ordinary moments into something extraordinary.
Guests will be intrigued and impressed by this simple yet sophisticated recipe.
Grab your ingredients and get ready to wow everyone at the table.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: 265 kcal
Servings: 5
Ingredients to Make Fried Olives with Garlic Aioli
For Aioli Base:
Mayonnaise: Creamy foundation that provides smooth texture and rich flavor base for the sauce.
Garlic: Adds sharp, pungent kick and aromatic depth to the aioli, choose fresh, firm cloves for best intensity.
Lemon Juice: Brings bright, zesty acidity to balance the richness and enhance overall flavor profile.
Salt: Elevates and sharpens the other ingredients, use fine sea salt for even distribution.
For Breading Station:
All-Purpose Flour: Creates initial dry coating that helps egg and breadcrumbs adhere perfectly to olives.
Breadcrumbs: Provides crispy, golden exterior with delightful crunch, select fine, dry breadcrumbs for best results.
Eggs: Acts as binding agent to help breading stick securely to olives during frying process.
For Frying and Olives:
Olives: Select firm, high-quality olives with good texture that can withstand frying without falling apart.
Canola Oil: Neutral oil with high smoke point ideal for achieving crispy, even golden-brown exterior.
Tools That Help Perfect Fried Olives with Garlic Aioli
Equipment & Tools:
Dutch oven: Perfect for deep frying with high, sturdy sides.
Thermometer: Essential for checking oil temperature precisely.
Flat plates: Great for coating olives with flour and breadcrumbs.
Small bowl: Needed for beating eggs.
Paper towel-lined plate: Helps drain excess oil from fried olives.
Mixing bowl: Used for preparing the aioli.
Whisk or fork: Helpful for mixing aioli ingredients smoothly.
How to Prepare Fried Olives with Garlic Aioli at Home
Flavor Blend Combine fresh ingredients in a mixing bowl to create a creamy, zesty sauce that complements the crispy olives. Stir until smooth and refrigerate to enhance the taste.
Chilling Time Let the aioli rest in the refrigerator to allow the flavors to meld together and develop a rich, tangy profile.
Olive Transformation
Oil Temperature Setup Heat canola oil in a deep pot to create the perfect frying environment. Use a thermometer to ensure precise heat between 325-350 degrees for optimal crispiness.
Coating Station Create three separate stations – one with flour, another with beaten egg, and the last with breadcrumbs. This setup ensures a perfectly crisp exterior.
Olive Dredging Technique Carefully roll each olive through flour, then egg, and finally breadcrumbs. Ensure complete and even coverage for a delightful crunch.
Frying Magic Gently lower olives into hot oil in small batches. Watch for a golden-brown color that signals crispy perfection.
Draining and Resting Place freshly fried olives on paper towels to remove excess oil and maintain their crisp texture.
Serving Moment Present the warm, crispy olives alongside the chilled aioli for a mouthwatering appetizer that combines temperature and flavor contrasts.
Smart Cooking Notes for Fried Olives with Garlic Aioli
Master the art of perfectly crispy olives with these game-changing tips and delicious variations.
Pat olives completely dry before breading to ensure maximum crispiness and prevent oil splattering during frying.
Use a candy or deep-fry thermometer to maintain consistent oil temperature between 325-350 degrees, guaranteeing evenly golden and crunchy olives every time.
Experiment with different olive varieties like kalamata, green Castelvetrano, or stuffed olives to create unique flavor profiles and exciting textures.
Add a pinch of smoked paprika, dried herbs, or cayenne pepper to the breadcrumb mixture for an unexpected flavor burst that will elevate your appetizer from good to absolutely incredible.
Great Pairings for Fried Olives with Garlic Aioli
Appetizer Party Delight: Serve these crispy fried olives as a stunning starter at your next gathering, perfect for impressing guests with their golden-brown crunch and creamy garlic aioli.
Cocktail Hour Companion: Pair these savory olives with chilled white wine or a refreshing martini, creating an elegant and sophisticated snack for evening entertaining.
Dipping Adventure: Encourage guests to dive the fried olives into the cool, tangy garlic aioli, creating a delightful contrast between the warm, crispy exterior and the smooth, zesty sauce.
Storing Fried Olives with Garlic Aioli the Right Way
Quick Batch Prep: Make extra fried olives during game nights or gatherings, as they're perfect crowd-pleasing appetizers that take minimal time to prepare.
Smart Refrigeration: Store unused aioli in an airtight container for up to 3-4 days, keeping it chilled in the refrigerator to maintain freshness and flavor.
Crispy Reheating Technique: Revive leftover fried olives by warming them in a preheated oven at 375°F for 5-7 minutes, ensuring they regain their original crunchiness without becoming soggy.
Advance Preparation: Mix aioli ingredients up to 24 hours before serving, allowing flavors to meld and intensify in the refrigerator for a more robust taste experience.
Crispy garlic-herb fried olives emerge as a Mediterranean-inspired appetizer that delights palates with unexpected textures. Italian green olives coated in herbed breadcrumbs provide a crunchy, savory experience you’ll crave at your next gathering.
Ingredients
Scale
1 jar (5.5 oz/156 g) small pimento stuffed olives
½ cup panko bread crumbs
½ cup flour
1 egg, beaten
Canola oil, for frying
⅓ cup mayonnaise
1 tbsp lemon juice
1 tbsp minced garlic
Salt, to taste
Pepper, to taste
Instructions
Aioli Preparation: Blend garlic aioli ingredients in a medium bowl until silky and uniform, then refrigerate to intensify flavors.
Oil Heating: Fill a Dutch oven with canola oil to a 2-inch depth and carefully heat to 325-350°F using a deep-fry thermometer for optimal frying temperature.
Breading Station: Create a three-part coating system with flour, beaten eggs, and breadcrumbs arranged in separate shallow dishes.
Olive Coating: Methodically dredge each olive through flour, ensuring a light, even coverage, then dip into eggs, allowing excess to drip, and finally roll in breadcrumbs, pressing gently for a complete, crisp exterior.
Frying Process: Carefully lower breaded olives into hot oil in small batches, preventing overcrowding, and fry for 2-3 minutes, rotating periodically to achieve a uniform golden-brown crispness.
Draining and Serving: Remove olives with a slotted spoon and place on paper towels to eliminate excess oil, then plate immediately and serve alongside the chilled garlic aioli for a delectable dipping experience.
Notes
Maintain Oil Temperature: Keep oil consistently between 325-350°F to ensure crispy, evenly cooked olives without burning.
Breading Technique Matters: Press breadcrumbs gently onto olives to create a uniform, adherent coating that won’t fall off during frying.
Batch Frying is Critical: Avoid overcrowding the pot to prevent temperature drops and ensure each olive gets perfectly golden and crisp.
Drain Excess Oil Properly: Use paper towels to absorb oil immediately after frying, preserving the olives’ crunchiness and preventing sogginess.
The French Culinary Institute (now part of the International Culinary Center)
Program: Classic Culinary Arts
Focus: An intensive curriculum rooted in classical French techniques, artisanal bread production, and contemporary culinary methods.
Michael Rivera is a seasoned chef and culinary instructor based in San Francisco, CA. Trained in Classic Culinary Arts at The French Culinary Institute, he refined his skills in Michelin-starred kitchens, mastering classic French techniques and artisanal bread baking.
Passionate about making gourmet methods accessible, Michael co-founded thatsmyhome.com to share his expertise through interactive online lessons and innovative, plant-based recipes. He loves blending traditional techniques with modern ideas, encouraging home cooks to enjoy the art of cooking in a relaxed, fun environment.
Michael Rivera
Co-Founder & Culinary Instructor
Expertise
Education
The French Culinary Institute (now part of the International Culinary Center)
Michael Rivera is a seasoned chef and culinary instructor based in San Francisco, CA. Trained in Classic Culinary Arts at The French Culinary Institute, he refined his skills in Michelin-starred kitchens, mastering classic French techniques and artisanal bread baking.
Passionate about making gourmet methods accessible, Michael co-founded thatsmyhome.com to share his expertise through interactive online lessons and innovative, plant-based recipes. He loves blending traditional techniques with modern ideas, encouraging home cooks to enjoy the art of cooking in a relaxed, fun environment.