Description
Crispy Garlic-Infused Olives with Creamy Aioli
Ingredients
Scale
- 1 cup green olives, pitted
- 1 cup almond flour
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Oil for frying (avocado or olive oil recommended)
- For the Creamy Aioli:
- 1/2 cup mayonnaise
- 1 clove garlic, finely minced
- 1 teaspoon fresh lemon juice
- Salt and freshly cracked pepper to taste
Instructions
- Rinse the olives under cold water and dry them thoroughly with a clean towel.
- In a mixing bowl, whisk together the almond flour, garlic powder, smoked paprika, sea salt, and black pepper until well combined.
- In a separate bowl, beat the egg until frothy.
- Dip each olive into the egg, letting any excess drip off, then roll it in the almond flour mixture for an even coating.
- Heat a generous amount of oil in a deep skillet over medium-high heat until shimmering.
- Carefully place the coated olives into the hot oil in small batches, frying for about 2-3 minutes until golden-brown and crunchy.
- Use a slotted spoon to transfer the fried olives to a plate lined with paper towels to absorb excess oil.
- For the creamy aioli, combine mayonnaise, minced garlic, lemon juice, and season with salt and pepper in a small bowl, stirring until smooth.
- Serve the crispy garlic-infused olives warm alongside the creamy aioli for dipping.
Notes
- Ensure olives are thoroughly dried before coating for best results.
- Adjust seasoning in the aioli according to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Keto Fried Olives with Garlic Aioli