olives frites aïoli citron sauce piquante firebarns scotch bonnet
25 minutes + 30 minutes (rest) • 2 servings (starter)

Fried Olives with Lemon & Scotch Bonnet Aioli

Ultra-crispy fried manzanilla olives, served with homemade lemon aioli enhanced with Firebarns Scotch Bonnet Hot Sauce. The perfect appetizer: crunchy, tangy, and deliciously spicy.

Ingredients

Olives

  • 1 jar (375 ml) of well-drained Manzanilla olives
  • ½ cup all-purpose flour
  • 2 eggs
  • 1 cup of Italian breadcrumbs
  • Frying oil (canola or peanut)

Lemon & Scotch Bonnet Aioli

  • 1 egg
  • 1 tbsp. of Dijon mustard
  • 1 cup of neutral oil
  • 1 large clove of garlic
  • Zest of half a lemon
  • 1–2 tbsp. fresh lemon juice
  • 1–2 tsp. Scotch Bonnet Hot Sauce

Preparation

English-style breading

  1. Thoroughly dry the olives with paper towels. This is important to prevent the breading from sticking.
  2. Prepare 3 bowls, the first with flour, the second with beaten eggs and water, and the third with Italian breadcrumbs.
  3. Coat the olives in flour, shaking off the excess. Then dip them in the egg mixture and finally coat them in breadcrumbs.
  4. Refrigerate for 20 to 30 minutes to set the breading.

Fried olives

  1. Heat the oil to 375°F.
  2. Fry for 30 seconds to 1 minute until golden brown.
  3. Drain on absorbent paper.

Aioli

  1. Place the egg, Dijon mustard, garlic, lemon juice and zest, and Scotch Bonnet hot sauce in a tall container.
  2. Pour the oil over it.
  3. Place the blender foot at the bottom of the container.
  4. Blend without moving until the emulsion begins.
  5. Gently raise your foot upwards and you'll have the perfect aioli in 20 seconds.
  6. Serve everything with a platter of charcuterie and fine cheeses.

Featured Products

Quick buy
Scotch Bonnet Hot Sauce 200f ml
$7.99 CAD