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Fried Olives with Saffron Aïoli

Fried Olives with Saffron Aïoli

These crunchy, fleshy, nutty fried olives are the perfect nibble to serve with festive cocktails. The accompanying saffron aïoli makes this a truly memorable snack! {Jump to Recipe}

Fried Olives with Saffron Aïoli // FoodNouveau.com

This post is sponsored by Olives from Spain. Did you know half of all olives consumed in Canada come from Spain? Learn more about Spanish olive varieties and discover other delicious olive recipes by visiting the Olives from Spain website, or by following them on Facebook and Instagram.

What’s your favorite nibble with a drink? For me, it’s olives from Spain, hands down. Happy hour can’t be happy without a bowl of olives! I very often buy marinated olives at a local store, but I like to marinate them myself, too. It’s so easy to add a personal touch to the olives you serve:

  • Buy a jar of your favorite olives from Spain
  • Drain and rinse under cold water
  • If the olives taste “briny,” place in a bowl, cover with cold water, and soak for 15 minutes
  • Drain and pat the olives dry
  • Mix with your favorite olive flavorings (citrus zest, crushed fennel, coriander, black pepper, fresh herbs, etc.)
  • Cover with olive oil and let rest at room temperature for a few hours before serving. Alternatively, you can transfer the olives back into a jar and refrigerate them for up to one week. They’ll soak up more and more flavor with each passing day!

Marinated olives are a staple you should always have in the fridge, especially around the holidays. But I’ve got another memorable idea for serving olives: fry them! Say what? Yes, fried olives are pretty much the perfect nibble to have with festive drinks. They’re crunchy and so satisfyingly meaty! You can stuff them prior to frying, too: preserved lemon, cheese, and almonds are all tasty options.

Fried Olives with Saffron Aïoli // FoodNouveau.com

Today I’m sharing my favorite fried olive recipe: Fried Gordal Olives from Spain with Saffron Aïoli. The amazing crunch of this snack, in which I stuff the olives with whole toasted almonds, contrasts delightfully with the soft olive flesh and the creamy homemade mayo. I hope—in fact, I bet—you won’t be able to eat just one! Continue Reading

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Lemon Pistachio Muffins, from Oh Sweet Day! A Celebration Cookbook

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