Fried Feta Cheese Stuffed Olives with Garlic Aioli Dipping Sauce

 Fried Feta Cheese Stuffed Olives with Garlic Aioli Dipping Sauce


30 pitted Castelvetrano olives

1 cup crumbled feta cheese

¾ cups all purpose flour 

3 eggs

1 cup italian breadcrumbs

¼ cup grated Parmesan cheese

Canola or vegetable oil for frying 


Garlic Aioli

½ cup mayo

2 cloves of garlic, minced

¼ teaspoon salt

⅛ teaspoon pepper

½ teaspoon Dijon mustard

2 teaspoon extra virgin olive oil


Add all the ingredients for the garlic aioli into a food processor and blend until smooth.

Transfer into a bowl and refrigerate while you're preparing the olives.


Gently rinse and drain olives. Take the feta cheese and stuff into the cavity of each olive.  


Grab three bowls: add flour to one bowl, whisk 3 eggs in another bowl, and combine the breadcrumbs and parmesan cheese in a third bowl.


Add a few stuffed olives to the flour and toss to coat.

Transfer to the beaten egg and coat.

Using forks, transfer the olives to the breadcrumb mixture. Coat.

Transfer back to the egg mixture, then back to the breadcrumbs to double coat.


Press the coating onto the olives with your hands. Place olives on a tray and refrigerate while you're  heating the oil.


Heat enough oil to cover the bottom of a small dutch oven by ½ an inch. The olives will not be completely covered with oil.


Once the oil is heated, fry the olives in batches.  Gently turn to brown all sides. Transfer to a paper towel lined plate to remove excess oil.


Serve olives on a tray with garlic aioli.


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