Oh hi hello! Happy Monday, friends!
Do I have a recipe for YOU today.
Rewind a couple of weeks. I was at the beach with my family. There’s a whole giant gaggle of us that go – 12 in total -, most of whom enjoy being in the kitchen.
Hectic? You bet’cha.
Anyways, I have this uncle who really likes to go all out with everything. He’s hysterical and he always has so many stories to share. Late into our vacation, he started talking about this trip he went on where they ate fried olives.
Oh yes, olives.
I literally couldn’t think of a more delicious piece of food to enter my mouth, so we quickly ran to the store, gathered the ingredients, and got cooking.
A mere hour later, I was standing at the stove deep-frying olives. I don’t eat deep fried foods much, but when on vacation I’m totally willing to splurge. Especially if olives are involved.
But because they were so addictive, I knew I’d be making them again very very soon. And in pursuit of making things a bit healthier, I wanted to try and bake them.
So Crispy Baked Olives are happening today, and I could not be more excited. And the process is super duper simple:
- The Olives. You can totally chose whichever kind of olive you want here, but I just chose some Spanish pimento-stuffed green olives. I do recommend that you choose an olive without a pit. These olives are so “poppable” – the last thing you want is someone choking on a pit as they’re enjoying their crispy olive.
- The Dredge. Yep, we’re coating these olives in breadcrumbs – that’s what gives these olives their crunch! The olives stay super tender after they’re baked, but the outside coating is nice and crispy. In order for the breadcrumbs to stick to our delicious olives, we need to do the Dredge Dance – coat the olives in flour, then in homemade buttermilk, then in your seasoned breadcrumbs. Badaboom, so simple.
- The Baking. I was so tickled that baking these olives worked just as well as deep frying them. The secret is in the olive oil spray that you use to coat your breaded olives. I found mine at Trader Joe’s (it was one ingredient – olive oil), and it worked perfectly. The oil helps the breading crisp up and brown.
I know crispy breaded olives might sound weird. And they might be.
But please please please know that they are insanely delicious too. The whole Fooduzzi crew went absolutely bonkers for them, and I know you will too!
Crispy Baked Olives
|Prep:||Cook:||Yield: serves 4-5 people||Total:|
An addictive crunchy snack or appetizer! Naturally vegan, and easily made gluten free!
- :For the olives:
- 1 cup breadcrumbs (gluten free if necessary)
- 2 tsp. dried oregano
- 1 tsp. granulated garlic
- salt + pepper
- 1 cup flour (gluten free, AP, whole wheat, etc.)
- 1 cup almond milk
- 1/2 tsp. apple cider vinegar
- 10 oz. pitted olives (~14.5 oz. in brine)*
- olive oil spray
- :For the dipping sauce**:
- 1/4 cup plain hummus
- 2 Tbsp. lemon juice
- 1/8 tsp. granulated garlic
- a couple dashes hot sauce
- a pinch of granulated sugar
- salt + pepper
- OLIVES:Grab three medium bowls. Add breadcrumbs, oregano, garlic, salt, and pepper to one bowl. Mix to combine. In another bowl, add your flour. In another bowl, add almond milk and apple cider vinegar. Mix to combine.
- Drain your olives well. Add them to your flour bowl, and toss to coat. Knock off all excess flour and add your olives to the almond milk / apple cider bowl. Toss to coat. Finally, add your olives to the breadcrumb bowl. Toss to coat well, then place in a bowl. Place your olives in the fridge for 1 hour.
- Preheat your oven to 425 degrees F. Place your olives on a baking sheet, and then spray liberally with your olive oil spray, tossing to coat and making sure that the breading doesn't come off.
- Bake for 20-25 minutes, or until your olives are golden brown all around. Toss your olives a few times during the cooking process.
- Remove from the oven and allow to cool slightly (olives are HOT when cooked) while you're making your dipping sauce.
- SAUCE: Combine hummus, lemon juice, granulated garlic, hot sauce, and sugar in a small bowl. Mix to combine, then taste and season with salt and pepper.
*I used Spanish olives from Trader Joe's. They are pitted and have a pimento in them.
**A few other dip ideas: warmed up marinara! pesto! literally anything :)
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