Fried Olives with Garlic Aioli
Crunchy, golden-fried olives paired with a creamy, zesty garlic aioli, perfect for sharing at gatherings or as a fun appetizer at home.
Servings: 4 servings
Equipment
- Deep Skillet
- Mixing Bowl
- Slotted Spoon
Ingredients
Ingredients
- 1 cup Green olives, drained
- 1/2 cup All-purpose flour
- 2 large Eggs, beaten
- 1 cup Breadcrumbs
- 1/2 cup Mayonnaise
- 2 cloves Garlic, minced
- 1 tablespoon Lemon juice
- Salt and pepper to taste
- Oil for frying (vegetable or canola)
Instructions
- In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, salt, and pepper. Adjust the seasoning as needed. Set aside in the fridge.
- Heat oil in a deep skillet or fryer over medium heat. You need enough oil to fully submerge the olives.
- Arrange three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Coat each olive in flour, dip in egg, then roll in breadcrumbs until fully coated. Set aside.
- Once the oil is hot, fry the olives in small batches for about 3–4 minutes or until golden brown. Avoid overcrowding the pan.
- Remove with a slotted spoon, drain on paper towels, and serve warm with garlic aioli.
Notes
Store leftover fried olives in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 5–7 minutes to regain crispiness.