Golden Fried Olives & Creamy Aioli – Dive into the enchanting world of appetizers. With our Golden Fried Olives & Creamy Aioli. This recipe is not just a dish. It’s a journey to a world of crunchy, savory delights. Paired with the smooth, garlicky embrace of homemade aioli. Main ingredients include small pimento-stuffed olives. Panko breadcrumbs for that perfect crunch. And a concoction of mayonnaise, lemon juice, and garlic. To create the most delectable aioli.
The first time I decided to make Golden Fried Olives & Creamy Aioli was on a whim. For a small family get-together. The kitchen was bustling with the aroma of frying olives. And the tangy scent of garlic. As I nervously placed the dish on the table. It was my husband’s intrigued look. That calmed my nerves. Which quickly turned into admiration. After the first bite. My child. Usually picky. Was delighted by the olives’ crispy exterior. And creamy filling. It became an instant family favorite. Requested at every gathering since.
What makes this Golden Fried Olives & Creamy Aioli truly stands out?
The Golden Fried Olives & Creamy Aioli dish stands out. For its unforgettable flavor profile. Where the savory essence of olives. Meets a crispy golden exterior. All complemented by a smooth, garlicky aioli. That tantalizes the palate. It’s the perfect fusion of simplicity. And sophistication. Making it an ideal party snack. That’s as easy to make. As it is impossible to resist. This appetizer not only pleases the crowd. But also adds an elegant touch to any gathering. Proving that true culinary delight. Can be found in the most unexpected combinations.
What You Need To Make This Golden Fried Olives & Creamy Aioli Recipe?
Small Pimento-Stuffed Olives: These are not just olives. They are tiny vessels of joy. Each one cradling a vibrant pimento heart. Imagine them as little globes. Ready to embark on a journey. From simplicity to golden delight.
Panko Breadcrumbs: Think of these as the fairy dust of the culinary world. Transforming our humble olives into crispy, golden orbs of wonder. Each breadcrumb is a tiny spark. That adds light. And texture to our dish.
All-Purpose Flour: This is the unsung hero. The foundation of our endeavor. It’s the first step. In our olives’ transformation. Giving them a gentle hug. Before they brave the egg wash and the hot oil.
Egg: Our egg is the bridge. Between the flour and breadcrumbs. A binding promise. That ensures every olive is perfectly coated. And ready for its golden transformation.
Canola Oil: Here’s our vessel to crispiness. A neutral yet essential player. That carries our olives to their crispy, golden destiny. Without adding any extra flavors. It’s like the warm, inviting pool. That ensures our olives emerge as the best version of themselves.
Mayonnaise: The base of our aioli. This is where creamy dreams begin. It’s the canvas upon which our aioli flavors dance. Offering a smooth, rich backdrop. For the tang and zest to come.
Lemon Juice: Just a hint of this citrus elixir awakens the aioli. Cutting through the richness with its bright, tangy notes. Like sunshine in a spoonful.
Minced Garlic: The soul of our aioli. Garlic brings warmth, depth, and a touch of Mediterranean mystery to the mix. It’s the whisper of old tales and secrets. That makes the aioli not just a sauce. But a story.
Salt & Pepper: These are our seasoning storytellers. Adjusting the narrative with just a pinch or a twist. Bringing balance and depth. And tying all the flavors together. In harmonious accord.
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Steps To Make Golden Fried Olives & Creamy Aioli:
Step 1: Let’s start with the aioli – it’s as simple as taking all those aioli ingredients and whisking them together until they’re perfectly blended. Pop it in the fridge; letting it chill makes all the difference.
Step 2: Now, onto our star attraction: the olives. Begin by getting your oil hot and happy in a Dutch oven; you’re aiming for that sweet spot between 325-350°F. Spread your flour and breadcrumbs on separate plates, and crack that egg into a bowl. This is your assembly line for greatness. Coat each olive in flour, give it a quick egg bath, then roll it lovingly in breadcrumbs.
Step 3: Once your olives are dressed to impress, fry them in batches. They don’t need long – just until they’re golden and crispy. Let them rest on a paper towel-lined plate to catch any extra oil.
Step 4: Serve these golden beauties warm, paired with your chilled aioli, and watch them disappear!
Tip:
For an unforgettable twist. On your Golden Fried Olives. Infuse your frying oil with a few sprigs of fresh herbs (like rosemary or thyme). And a couple of garlic cloves. Before heating it to the optimal frying temperature. This simple step elevates the oil. Allowing the olives to absorb subtle herbaceous. And garlicky notes as they fry. Adding an extra layer of flavor. That makes this dish. Not just a treat for the taste buds. But a sensory experience. It’s like a secret handshake among flavors. Creating a depth and complexity. That will have your guests wondering, “What’s her secret?”
Frequently Asked Questions:
Can I make the aioli ahead of time?
Absolutely! Making it ahead. Not only saves time. But also allows the flavors to meld beautifully.
What if I can’t find pimento-stuffed olives?
No problem! Feel free to use any small stuffed olive. Or even plain ones. The key is the crunch. And the pairing with the aioli.
Can I bake the olives instead of frying?
Yes. You can bake them. For a lighter version. Spread them on a baking sheet. And bake at 400°F. Until golden. They won’t be quite as crispy. But still delicious.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Golden Fried Olives & Creamy Aioli
Ingredients
For The Fried Olives:
- 1 jar 5 1/2 ounces of small pimento stuffed olives
- 1/2 c panko bread crumbs
- 1/2 c flour
- 1 egg beaten
- Canola oil for frying
For The Garlic Aioli:
- 1/3 c mayonnaise
- 1 scant tablespoon lemon juice
- 1 heaping tablespoon minced garlic
- Salt & pepper to taste
Instructions
Aioli:
- Combine mayonnaise, lemon juice, garlic, salt, and pepper in a bowl.
- Mix well and chill.
Fried Olives:
- Heat oil in a Dutch oven to 325-350°F.
- Prepare three plates: one with flour, one with beaten egg, and one with breadcrumbs.
- Coat olives in flour, dip in egg, then roll in breadcrumbs.
- Fry in batches until golden.
- Drain on paper towels.
- Serve the fried olives warm with the chilled aioli.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
