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Crispy Baked Olives

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An addictive crunchy snack or appetizer! Naturally vegan, and easily made gluten free!

Ingredients

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

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Bake for 20-25 minutes, or until your olives are golden brown all around. Toss your olives a few times during the cooking process.
  5. Remove from the oven and allow to cool slightly (olives are HOT when cooked) while you’re making your dipping sauce.
  6. 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.

Notes

*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 :)

Find it online: https://www.fooduzzi.com/2017/07/crispy-baked-olives/

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