Irene's Deep Fried Stuffed Olives /w Vodka Spiked Aioli

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

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One of the first things you hand your guests when they visit for the Holidays is usually a drink of some sort.  Well, here is a great way to intrigue your guests at your next Holiday party.  Serve these delicious stuffed olives in a martini glass – A fun twist on the classic martini!

Cheers!

Irene
xoxo
Deep Fried Stuffed Olives with Vodka Spiked Aioli
olives aioli Irene's Deep Fried Stuffed Olives /w Vodka Spiked Aioli

Ingredients:
Stuffing:

24 large green pitted olives
125g of soft Greek feta or Goat Cheese
½ tsp of grated lemon rind
Pinch of each dried thyme and oregano
Roasted garlic
Salt and freshly ground pepper

Breading:
½ cup of dry Italian bread crumbs
¼ cup of grated Parmesan cheese
½ cup of flour
1 egg beaten
Oil for frying
Vodka Spiked Aioli:
½ cup quality mayonnaise
1 Tbsp. of your favourite vodka (increase based on your desire of alcohol)
1 small clove of garlic, finely minced
1 tsp. fresh lemon juice

Method:
Make the stuffing: Combine feta, lemon rind, thyme, oregano, garlic, salt and pepper.

Prepare your coating: Set up a dish with flour.  Season flour with salt and pepper.  In a separate dish, combine bread crumbs and Parmesan.

Stuff your olives:  Use a butter knife to fill the cavity of the olive with the cheese mixture.  

Coat your olives:  Roll olives in the flour mixture first, then dip in egg mixture, and, finally, roll in bread crumb mixture.  Place on a dish and set aside.  Set up your oil to fry your olives.

Fry your olives: Add enough oil to fill pan ½ inch deep, heat to 350 degrees Fahrenheit. Fry olives a few at a time turning until golden brown.  Drain olives on a paper towel-lined plate to absorb any excess oil.  Once the olives are cool enough to handle, skewer 3 fried olives onto a bamboo skewer.  Serve warm.

Make the Aioli:  Whisk all of ingredients together until evenly incorporated into the mayonnaise.  Put a dollop into the bottom of a martini glass.  Add a skewer of the olives to the glass.  Garnish with lemon zest.

Food Styling & Photography by:  Irene Matys

With Love,
Daily Tiramisu

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