Fried Blue Cheese Stuffed Olives with Lemon Aioli
| Prep Time: 20 min | Cook Time: 5 min |
| Servings: 8 | Skill Level: medium |
These olives are delicious and addictive. The perfect cocktail snack or grazing board addition — they’re crunchy, cheesy and briny — so good!
Recipe and image by Chef Jamie Gwen
Ingredients
1 jar Pearls Specialties Blue Cheese Stuffed Olives – drained, rinsed & patted dry
1/2 cup all-purpose flour
1 egg
1/2 cup plain breadcrumbs
Avocado Oil
For the Aioli:
1/3 cup mayonnaise
Juice and Zest of 1 lemon
1/2 teaspoon Dijon mustard
Cooking Instructions
Place the flour in a shallow dish and season with salt and pepper. Place the breadcrumbs in another dish and season with salt and pepper. Beat the egg in a small bowl and season with salt and pepper. Dredge the olives in the flour, and then into the beaten egg, then coat the olives well with the breadcrumbs, shaking off any excess. Refrigerate the olives until ready to fry.
In a heavy bottomed pot, heat 2 inches of oil until it reaches 350°F. Meanwhile, make the aioli by combining the mayonnaise, lemon zest and juice, and Dijon in a small mixing bowl. Whisk to combine.
Fry the olives in the hot oil in batches until golden, turning once, about 2 minutes total. Drain the olives on a paper towel.
Serve the olives with the aioli.
