2 c pitted green olives, drained and patted dry
1/4 c flour
1 large egg, beaten
1 c breadcrumbs
1 c canola oil
Set up your dredging station: 1 plate of flour, 1 shallow bowl of the beaten egg, and 1 plate of breadcrumbs.
Lightly dip the olives in the flour, then egg, then breadcrumbs, making sure to cover all sides.
Heat the canola oil in a saucepan over medium heat. Working in batches, fry the olives until golden, about 2 minutes.
With a slotted spoon, transfer the olives to a plate covered with paper towel. Serve warm with aioli for dipping.
2 large egg yolks
1 t fresh lemon juice
1/2 t salt
1 small garlic clove, minced
1 t Tabasco sauce or Chipotle powder
1 c EVOO
1 T chopped fresh parsley
Place the first five ingredients into a food processor and mix. While the mixer is running, slowly add the oil through the spout. The mixture will emulsify and become thicker as you add more oil. Once it reaches a thick consistency you’re set.
Stir in the chopped parsley and season with salt and pepper to taste. Can be made ahead of time and refrigerated before serving.