Fried Stuffed Olives with Black Garlic Aioli

May 25, 2011
2 Ratings
  • Makes 2 dozen
Author Notes

Black garlic? Sign me up! I love its subtle garlicky sweetness. The person who first decided to ferment garlic is a genius. This aioli is the perfect foil to the flavors of the olives. All you need is a pastry bag at the ready to stuff them and you’re good to go. Also, a wide, shallow bowl helps to keep the bread crumb/parmesan combo dry during the breading process. - TiggyBee —TiggyBee

Test Kitchen Notes

I was thrilled to test TiggyBee’s Fried and Stuffed Olives with Black Garlic Aioli. I tasted black garlic once before and was struck with its distinctive sweet, earthy flavor. Making an aioli out of it and pairing it with crispy, salty, chevre stuffed olives is a brilliant role reversal – the olives providing the sharp, bright flavors I normally associate with aioli. Tiggybee has struck a perfect balance; while each component is delicious on its own, together, the sum of the dish is far greater than any of its parts. I did not have a formal pastry bag but snipping the end of a gallon zip-lock bag and placing the goat cheese on a piece of parchment and fitting that into the zip-lock bag worked beautifully. gingerroot —gingerroot

What You'll Need
  • For the Aioli:
  • 6 cloves of black garlic
  • 2 egg yolks at room temperature
  • 1/2 cup canola oil or other mild flavor oil
  • 1/2 cup olive oil
  • 1 tablespoon fresh lemon juice
  • sea salt to taste
  • For the fried olives:
  • 24 pitted castelvetrano olives
  • 1/2 cup of soft goat cheese (room temp is best)
  • 1 cup flour
  • 1/2 cup panko crumbs
  • 1/2 cup grated parmesan
  • 1 egg beaten
  • canola oil for frying
  1. To make the aioli, mash the cloves of black garlic in a mortar or bowl, into a paste. (super easy, black garlic is already so soft). I used my mortar and pestle for this step.
  2. Scrape the garlic paste into a deep bowl and add the beaten egg yolks to the garlic and salt and whisk it all together.
  3. Blend the olive oil and canola oil together in a vessel and start adding the oil to the garlic and egg mix very slowly, that is to say, the *drop at a time, kind of slowly* and whisk like crazy. As the aioli begins to thicken and emulsify, the remaining oil and lemon juice can be added in a slow stream but be sure to whisk continually. I'm a lover of shortcuts, but for aioli, I prefer to whisk it myself. The call is up to you if you prefer a food processor.
  4. For the olives: Get breading stations ready. Place the flour in one bowl, beaten egg in another and in the last bowl, mix the panko and grated parmesan together.
  5. Pat the olives dry with a paper towel and set aside while you place the soft goat cheese in the pastry bag.
  6. Pipe the goat cheese into the olives and then roll them one at a time in the flour, then the egg and finally in the panko/parmesan mix. Repeat.
  7. Place canola oil in a deep pan (about 3 inches) and heat until hot. Working in batches, carefully place the olives into the oil and fry them until the crust becomes golden brown, turning them as necessary to brown all sides. About 45 seconds to 1 minute.
  8. Place olives on paper towels to drain. Serve immediately with the aioli and enjoy!

See what other Food52ers are saying.

  • Bevi
  • boulangere
  • Midge
  • gingerroot
  • Burnt Offerings
    Burnt Offerings

23 Reviews

Bevi December 5, 2011
These look great! Can I prep them and then deep fry at the last minute? In a fryolater?
TiggyBee December 8, 2011
If you mean overnight, I'd stuff them but not bread them until you're ready to fry 'em up. I'm not sure what a fryolater is though. I just used a regular 3" fry pan and kept a close watch and turned them a few times until they were browned. Hope that helps!
boulangere December 3, 2011
These sound fantastic!
TiggyBee December 8, 2011
They're yummy! I sure hope you'll try and let me know what you think! Thanks!
gildam July 20, 2011
Can you make the aioli the night before??
TiggyBee July 20, 2011
I made it the day of, but I see no reason why you can't make it ahead of time and then, if it separates, whisking it all back together. Hope this helps!
Midge June 1, 2011
love castelvetrano olives and these sound amazing!
gingerroot May 31, 2011
LOVE these and I'm not sure how I missed them...they sound amazing! I just saw black garlic at my WF today and almost bought some. I'm definitely going to pick some up the next time I'm there and give these a try.
gingerroot June 7, 2011
Made these last night and they ARE amazing! Brilliant pairing of sweet, earthy black garlic with the crispy, salty fried olives. Thanks for a fabulous recipe!
TiggyBee June 17, 2011
gingerroot, thank you so much for testing and the lovely review! I'm so happy you enjoyed them!! : )
Burnt O. May 30, 2011
I'm not normally a huge fan of olives, but this could most definitely change that! It sounds like the perfect marriage of flavors.
Bevi May 27, 2011
This recipes includes all my favorites - love that big bright green olive!
TiggyBee May 29, 2011
thanks so much Bevi - castelvetrano are my favorites too!
aargersi May 26, 2011
YUM!!!! OK this was totally worth the wait. Sounds fabulous.
mrslarkin May 26, 2011
ditto!!! this sounds really great, tiggy.
wssmom May 26, 2011
YAY!! Good things come to those who wait (or something like that ...)
TiggyBee May 26, 2011
You all are so sweet! I really hope at least one of you will give this a go and let me know whenever the mood strikes..
TiggyBee May 25, 2011
arghh! I just got home from a long day!! editing now. : )
wssmom May 25, 2011
healthierkitchen May 25, 2011
Looks so good in photo...
nannydeb May 25, 2011
Don't leave us hanging!
aargersi May 25, 2011
mrslarkin May 25, 2011
oh sure...tease us with the pictures! Can't wait for the recipe. This sound fab.