Description
Crispy fried green olives served with a tangy homemade aioli, perfect for pairing with your favorite cocktail.
Ingredients
Units
Scale
- 2 cups (480 ml) pitted green olives, drained and patted dry
- 1/4 cup (60 ml) all-purpose flour
- 1 large egg, beaten
- 1 cup (240 ml) breadcrumbs
- 1 cup (240 ml) canola oil
- 2 large egg yolks
- 1 tsp fresh lemon juice
- 1/2 tsp salt
- 1/2 cup (120 ml) olive oil
- 1 garlic clove, minced
- 1 tsp Dijon mustard
Instructions
- Set up your dredging station: Place the flour on a plate, the beaten egg in a shallow bowl, and the breadcrumbs on another plate.
- Lightly coat each olive in flour, then dip in the beaten egg, and finally roll in breadcrumbs, ensuring all sides are covered.
- Heat the canola oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the breaded olives in batches for about 2-3 minutes or until golden brown, turning occasionally for even cooking.
- Remove the olives with a slotted spoon and drain on paper towels.
- For the aioli, whisk together the egg yolks, lemon juice, and salt in a bowl.
- Slowly drizzle in the olive oil while whisking continuously until the mixture thickens and emulsifies.
- Stir in the minced garlic and Dijon mustard until well combined.
- Serve the fried olives warm with the tangy aioli on the side.
Notes
- Ensure the olives are well-drained and patted dry before breading to help the coating adhere better.
- The aioli can be made a day in advance and stored in the refrigerator.
- Serve the olives immediately for the best texture.
- If you prefer a spicier aioli, add a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 0
- Sodium: 400
- Fat: 22
- Carbohydrates: 10
- Fiber: 1
- Protein: 3
- Cholesterol: 50