Description
Crispy, golden fried olives paired with a creamy garlic aioli make a flavorful and elegant appetizer that comes together quickly with simple ingredients.
Ingredients
1 jar small pimento-stuffed olives (about 5 1/2 ounces), drained and dried
1/2 cup flour
1 egg, beaten
1/2 cup panko bread crumbs
Canola oil, for frying
1/3 cup mayonnaise
1 scant tablespoon lemon juice
1 heaping tablespoon minced garlic
Salt, to taste
Black pepper, to taste
Instructions
- Drain the olives well and pat them completely dry with paper towels.
- Coat each olive in flour, dip into the beaten egg, and roll in panko bread crumbs until evenly coated.
- Heat canola oil in a deep skillet over medium heat to about 350°F.
- Fry the olives in small batches for 2 to 3 minutes until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels.
- In a small bowl, mix mayonnaise, lemon juice, minced garlic, salt, and black pepper until smooth.
- Serve the fried olives immediately with garlic aioli on the side.
Notes
For extra crispiness, double-coat the olives by repeating the egg and panko step.
Try using plain or cheese-stuffed olives for variation.
Add cayenne or smoked paprika to the panko for a spicy twist.
Mix fresh herbs like parsley into the aioli for added freshness.
Store leftovers in an airtight container for up to 2 days and reheat in an oven or air fryer at 375°F.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
