Check out these salty bite-sized briny treats. Perfect to nibble alongside a cocktail.
By Kara and Marni Powers
To unwind on a brisk Friday evening, there’s nothing better than sipping a gin cocktail and nibbling on a bowl full of salty bite-sized treats. We love all kinds of marinated olives, from Spanish to Greek to Italian. While we seek olives on a tapas menu and could eat a whole bowl in one sitting, many are turned off by the pungent taste and slippery texture. To transform the briny orbs, we decided to fry them and serve them with a creamy aioli.
- 2 cups pitted green olives, drained and patted dry
- ¼ cup flour
- 1 large egg, beaten
- 1 cup breadcrumbs
- 1 cup canola oil
- 2 large egg yolks
- 1 teaspoon fresh lemon juice
- ½ teaspoon salt
- 1 small garlic clove, minced
- 1 teaspoon Tabasco sauce or chili powder
- 1 cup olive oil
- 1 Tablespoon chopped fresh parsley
- Set up your dredging station:
- plate of flour, 1 shallow bowl of the beaten egg, and 1 plate of breadcrumbs.
- Lightly dip the olives in the flour, then egg, then breadcrumbs, making sure to cover all sides.
- Heat the canola oil in a saucepan over medium heat.
- Working in batches, fry the olives until golden, about 2 minutes.
- With a slotted spoon, transfer the olives to a plate covered with paper towel. Serve warm with aioli for dipping.
- Place the first five ingredients into a food processor and mix.
- While the mixer is running, slowly add the olive oil through the spout. The mixture will emulsify and become thicker as you add more oil.
- Once it reaches a thick consistency you’re set.
- Stir in the Tabasco sauce, chopped parsley and season with salt and pepper to taste.
- Can be made ahead of time and refrigerated before serving.
Kara and Marni Powers are twin sister cooks, dining and blogging their way through Boston's North End and beyond. They see the act of cooking and entertaining as a form of creative expression, an art that encourages the mixing of flavors, spices, techniques and stories. Their interest in cooking dates back to their Greek grandmother’s open-arms approach, letting them taste her savory creations like her famous spanakopita. Kara and Marni's fascination with food and culture continued during their travels abroad in Europe where they saw firsthand the limitlessness of cooking.