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!
Servings 24 fried olives and about 1 cup (250 ml) saffron aïoli
Ingredients
For the Saffron Aïoli
- 2 tbsp 30 ml freshly squeezed lemon juice (about 1/2 lemon)
- 1/8 tsp pinch saffron, crumbled
- 1/2 cup 125 ml smooth-tasting oil (such as vegetable, sunflower, or grapeseed)
- 1/4 cup 60 ml extra-virgin olive oil
- 1 egg
- 1 large clove garlic peeled and smashed
- 1 tsp 5 ml Dijon mustard
- 1/2 tsp 2 ml kosher salt
For the Fried Gordal Olives
- 24 large fleshy green olives, such as Spanish Gordal, pitted
- 24 whole toasted almonds see note
- 1/4 cup 60 ml all-purpose flour
- 1/2 tsp 2 ml kosher salt
- Freshly ground black pepper
- 1 egg lightly beaten
- 1/4 cup 60 ml breadcrumbs (I like to use whole wheat breadcrumbs)
- 1/4 cup 60 ml finely grated Manchego cheese
- Canola oil for frying
Instructions
- For the Saffron Aïoli: In a small bowl, combine the lemon juice and saffron and let sit for 15 minutes.
- Combine the oils in a single measuring cup.
- In a blender, or in the beaker of a hand blender, combine the lemon juice and saffron mixture, egg, garlic, mustard, and salt. With the blender running on the lowest speed, add the oil in a thin stream. The mayo will come together in seconds. Scrape down the sides if needed. For thicker mayo, add up to an additional 1/4 cup oil. Taste and adjust seasoning if needed. Store in an airtight jar in the refrigerator for up to 1 week.
- For the Fried Gordal Olives: Pat the olives dry with paper towels. Fill each olive cavity with a whole almond. Set the stuffed olives on a clean plate.
- Prepare the breading stations: combine the flour, salt, and pepper in one bowl, lightly beat the egg in a second bowl, and combine the breadcrumbs and cheese in a third bowl.
- Roll one stuffed Gordal olive in the flour, then shake off the excess. Place the olive on a fork, then dip into the egg. Transfer the olive to the breadcrumb mixture and roll to coat all over. Set on a plate. Repeat to bread all the olives. For extra crunch, return the breaded olives into the egg, then the breadcrumb mixture. Refrigerate until ready to fry.
- Add about 3 inches (7.5 cm) oil to a deep saucepan. Set over high heat and heat until the oil is hot but not smoking, to 350°F (175°C). Place 3 to 4 olives on a slotted spoon and carefully lover them into the hot oil. Fry until the crust is golden brown, about 30 seconds, turning them a few times so they fry evenly.
- Fish the olives out of the oil and transfer to a paper towel-lined plate to drain. Repeat to fry all the olives.
- Serve the fried Gordal olives from Spain warm with the saffron aïoli.
Notes
- Toasting raw almonds: Place them in a 350°F (175°C) oven for 8 to 10 minutes, giving them a shake halfway through. Let cool completely, then use as directed.
- Shortcut saffron aïoli: Combine 2 tbsp (30 ml) freshly squeezed lemon juice (about 1/2 lemon) with 1/8 tsp (pinch) saffron, crumbled, and let sit for 15 minutes. In a small mixing bowl, add 3/4 cup (180 ml) store-bought mayo. Add the lemon juice and saffron mixture, 1 large clove garlic, grated, and some black pepper. Whisk to thoroughly combine. Transfer to an airtight jar and refrigerate at least 1 hour before serving to let the flavors infuse.
Did you make this?
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