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
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Ingredients
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For the Aioli:
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6 cloves of black garlic
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2 egg yolks at room temperature
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1/2 cup canola oil or other mild flavor oil
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1/2 cup olive oil
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1 tablespoon
fresh lemon juice
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sea salt to taste
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For the fried olives:
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24 pitted castelvetrano olives
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1/2 cup of soft goat cheese (room temp is best)
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1 cup flour
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1/2 cup panko crumbs
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1/2 cup grated parmesan
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1 egg beaten
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canola oil for frying
Directions
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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.
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Scrape the garlic paste into a deep bowl and add the beaten egg yolks to the garlic and salt and whisk it all together.
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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.
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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.
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Pat the olives dry with a paper towel and set aside while you place the soft goat cheese in the pastry bag.
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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.
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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.
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Place olives on paper towels to drain. Serve immediately with the aioli and enjoy!
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