Name: Deep Fried Olives with Garlic Aioli Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: Olive oil for frying (enough to fill a saucepan 2 inches deep); 1 (10 ounce) jar Garlic Stuffed Olives, drained; 1 egg, beaten; 3/4 cup Italian seasoned bread crumbs; 1/3 cup mayonnaise; 2 teaspoons lemon juice; 1 heaping tablespoon minced garlic; Salt and pepper to taste

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Introduction

Deep fried olives are a crispy, flavorful appetizer that’s perfect for sharing or enjoying on their own. These garlic-stuffed olives, coated in seasoned bread crumbs and paired with a tangy aioli sauce, offer a delightful combination of textures and tastes.

A white bowl filled with golden-brown, breaded fried green olives, showing a rough and crispy texture with a few olives having small white stuffing peeking out; the bowl is placed on a wooden cutting board with a small white bowl of creamy white dipping sauce blurred in the background, and a couple of fried olives scattered beside the bowl; a dark blue cloth is partially visible in the bottom left corner, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Olive oil for frying
1 (10 ounce) jar garlic stuffed olives, drained
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
For the garlic aioli sauce:

1/3 cup mayonnaise
2 teaspoons lemon juice
1 heaping tablespoon minced garlic
Salt and pepper, to taste

Instructions

Step 1: Prepare the garlic aioli sauce by mixing mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl. Chill in the refrigerator until ready to serve.
Step 2: Pour enough olive oil into a saucepan to reach a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C).
Step 3: Beat the egg in a small bowl. Add the drained olives and toss to coat them thoroughly with the egg wash.
Step 4: Place the Italian seasoned bread crumbs in a shallow dish. Transfer the egg-coated olives to the bread crumbs and roll until evenly coated.
Step 5: Fry the olives in the hot oil in batches, about three at a time, for approximately 45 seconds or until golden brown. Use a slotted spoon to remove the olives and drain them on paper towels.
Step 6: Serve the olives warm alongside the chilled garlic aioli sauce for dipping.

Tips & Variations

If you follow a vegan or egg-free diet, substitute the egg with a vegan egg replacer or simply use olive oil to coat the olives before breading.
For extra crunch, double-dip the olives by repeating the egg and bread crumb coating before frying.
Add a pinch of cayenne pepper to the bread crumbs for a spicy kick.

Storage

Store any leftover fried olives in an airtight container in the refrigerator for up to 2 days. Reheat them briefly in a hot oven or air fryer to restore their crispness before serving. The garlic aioli sauce can be kept refrigerated for up to 3 days.

How to Serve

This image shows a silver frying pan filled with hot, bubbling oil, with golden-brown fried balls being lifted out using a metal slotted spoon. The spoon holds seven round, crispy balls with a crunchy texture visible. To the left, a white paper towel on a surface catches several more fried balls, similar in size and color, showing a flaky, golden crust. The background has a white marbled texture underneath the pan and items. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of olives for this recipe?

Yes, you can use other stuffed or pitted olives, but garlic-stuffed olives provide the best flavor contrast with the aioli. Avoid very large olives as they may not fry evenly.

Is deep frying necessary, or can these be baked?

Deep frying gives the crispiest texture, but you can bake them at 400°F (200°C) on a parchment-lined tray for 10-12 minutes, flipping halfway, for a healthier alternative. However, the texture will be less crunchy than fried.