Recipe from Simon Hopkinson
Adapted by Julia Moskin
- Total Time
- 45 minutes
- Rating
- 4(232)
- Notes
- Read community notes
Featured in: Out of the Fryer, Into the Lights
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:Snacks for 6 to 8 people
- About 36 large garlic cloves, peeled
- 1cup pitted green olives, like Manzanilla or Picholine
- 1cup flour
- 1teaspoon salt, more for sprinkling
- ½teaspoon pepper
- 3eggs
- 1cup fresh bread crumbs or panko
- Oil for deep-frying
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
246 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 195 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Put garlic cloves in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer 1 minute. Drain and repeat with fresh water. Drain and repeat once more, simmering about 5 minutes or until soft, testing often. Gently lift garlic cloves out of pan and drain on paper towels until cool. Meanwhile, place olives on paper towels to drain.
Step
2
When ready to cook, mix flour, salt and pepper on a plate. In a bowl, beat eggs. Spread bread crumbs on another plate. In a heavy pot, heat 3 inches of oil to 375 degrees: when hot enough, a chunk of bread will fry in 30 seconds.
Step
3
Working in batches, roll garlic cloves and olives in seasoned flour, then in beaten eggs, then in bread crumbs. Repeat process and drop into oil. Cook until golden brown, about 2 minutes. Drain on paper towels and sprinkle lightly with salt. Let oil come back to 375 degrees between batches. Serve immediately.
Ratings
4
out of 5
232
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Smartbetty
How are there no notes on this recipe??? These look absolutely divine. Please, one of you 79 fellow Cooking readers who gave this a rating, tell the rest of us how these worked out for you. Any tips? Thank you and cheers!
Bill T
lovely and easy. I added smoked Spanish paprika to the flour and sprinkled a tiny bit more over the the top at serving. A super hit at my last dinner party
Noodle
I believe the point is to mellow and sweeten the flavor of the garlic, so removing some of the harsh flavor is desirable.
suzanne
These were a smashing success. One hint - leave the olives a little damp. I dried the olives too much and had a tough time getting the coating to stick. Next time - and there will definitely be a next time - I'll quickly roll them in paper towel but leave them a little tacky. The garlic was delectable with no issues at all.
Sandra Spooner
Excellent! I made the full recipe to accompany drinks before dinner for 9. 4 people called at the last minute reporting a fear of driving in a driving (smile!) snow storm. The 4 adventurous guests and I ate the whole batch in 15 minutes; everybody loved them. They definitely did not need the extra salt post-frying, though, so be sure to taste before you add it. Hint: they keep well in a very low oven after frying. (And suzanne is right: don't let the olives get dry before flouring.)
jennifer
My only complaint with these was they needed a dip to go with. I will make a dill/lemon dip next time
jennifer
Made these for a Christmas party. They are amazing! No one could decide which was better, the olives or the garlic. You do double batter them according to directions. It was tedious to do but well worth it in the end! They were very light and crispy, a perfect foil to any holiday spread
Jennifer
From one Jennifer to another, splendid idea! A restaurant near us in Maine serves fried olives with a garlic aioli and they are delicious.
Max Alexander, Rome, Contestant MasterChef Italia 2020-2021
In Italy deep-fried olives are called all'ascolana after a town in Le Marche. They are stuffed with a meat-bread-parmigiano mixture (basically a meatball mix) and are eaten as an antipasto before pizza. Since virtually every pizzeria serves them, Italians rarely make them at home...
wardkeain
How to fry garlic, cloves, It's the best food in thailand.you can see this link.https://www.facebook.com/Storys-Me7-107326710927765/
MelissaJane
Meh. These were not worth the time and effort. The olives in particular were not improved bu this treatment; I like warm olives, but the breading didn't add anything. Some of us liked the garlic, which is not at all harsh after the simmering, but I thought it was a little bland and mushy. I do think that these could make an interesting garnish - maybe for a tagine or something - but as appetizer snacks, they were decidedly lackluster.
Debra P
I am going to serve these with the Tahini Yogurt Dipping Sauce from this recipe: %20Search%20Recipe%20Card&pgType=search&rank=1
SJ Sellers
In Step 1, are we meant to BOIL the garlic 3 times? Or do we just drain the garlic 3 times after the first boil? This looks soooo delicious!
Charlie
You have to use new water each of the 3 times.
Sandra Spooner
Excellent! I made the full recipe to accompany drinks before dinner for 9. 4 people called at the last minute reporting a fear of driving in a driving (smile!) snow storm. The 4 adventurous guests and I ate the whole batch in 15 minutes; everybody loved them. They definitely did not need the extra salt post-frying, though, so be sure to taste before you add it. Hint: they keep well in a very low oven after frying. (And suzanne is right: don't let the olives get dry before flouring.)
suzanne
These were a smashing success. One hint - leave the olives a little damp. I dried the olives too much and had a tough time getting the coating to stick. Next time - and there will definitely be a next time - I'll quickly roll them in paper towel but leave them a little tacky. The garlic was delectable with no issues at all.
Bill T
lovely and easy. I added smoked Spanish paprika to the flour and sprinkled a tiny bit more over the the top at serving. A super hit at my last dinner party
TH
I'm curious what the purpose of draining and replacing with fresh water would be. Aren't you just pouring flavor down the drain? I like the concept but roasting the garlic seems like a better idea.
Noodle
I believe the point is to mellow and sweeten the flavor of the garlic, so removing some of the harsh flavor is desirable.
jennifer
Made these for a Christmas party. They are amazing! No one could decide which was better, the olives or the garlic. You do double batter them according to directions. It was tedious to do but well worth it in the end! They were very light and crispy, a perfect foil to any holiday spread
jennifer
My only complaint with these was they needed a dip to go with. I will make a dill/lemon dip next time
Jennifer
From one Jennifer to another, splendid idea! A restaurant near us in Maine serves fried olives with a garlic aioli and they are delicious.
Dan
Would this work with pickled garlic, skipping Step 1?
NLC
Sounds good to me!
kathycookstoo
Step 3 says "repeat process", does that mean to repeat with the remaining garlic cloves and olives? or does it mean every clove and olive gets breaded twice?
Charlie
You have to do the battering twice.
Deb
Would you recommend stuffing the pitted olives with the garlic before battering and frying?
kathy
I would imagine inserting the cooked garlic would be like mushing a paste into the olives.
Sandra Spooner
No -- the contrast in flavors is nice when fried separately.
Smartbetty
How are there no notes on this recipe??? These look absolutely divine. Please, one of you 79 fellow Cooking readers who gave this a rating, tell the rest of us how these worked out for you. Any tips? Thank you and cheers!
Private notes are only visible to you.
