Crispy Blue Cheese Stuffed Olives with Lemon Vermouth Aioli Dip
Difficulty: Medium | Makes: 6 Servings
Get the party started with Crispy Blue Cheese Stuffed Olives! Paired with a zesty Lemon Vermouth Aioli, these bites are the perfect balance of bold and crispy.
For the Olives
- 2 cups Roland® Blue Cheese Stuffed Olives
- 1 cup Roland® Panko
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 large eggs, beaten
- Roland® Grapeseed Oil, for frying
For the Aioli Dip
- 2 tablespoons Roland® Grained Dijon Mustard
- 1/4 cup mayonnaise
- 1 tablespoon vermouth
- 1 tablespoon Roland® Super Nonpareille Capers, chopped
- 1 tablespoon Roland® Cornichons, chopped
- 1 tablespoon Roland® Pickled Red Onions, minced
- 1 clove fresh garlic, minced
- 1 teaspoon fresh parsley, chopped
- 1/2 teaspoon Roland® Fine Sea Salt
For Garnish and Plating
- Lemon wedges
- Fresh Italian parsley
- Roland® Lemon Wraps
- Roland® Cornichons
Directions
- Drain the Roland Blue Cheese Stuffed Olives and pat dry. Set up a breading station: one plate with flour mixed with cornstarch, another with beaten eggs, and a third with Panko
- Roll each olive in the flour mixture, dip into the beaten egg, and coat evenly with Panko. Place the breaded olives on a parchment-lined tray.
- Heat Roland Grapeseed Oil in a deep pan or fryer to 350°F. Fry the olives in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels
- In a small bowl, combine mayonnaise, Dijon mustard, vermouth, minced garlic, parsley, Roland Capers, and pickled red onions. Add a pinch of Roland Fine Sea Salt and mix well. Chill until ready to serve
- Serve the crispy olives on a small plate with the aioli in a dipping dish. Garnish with lemon wedges, fresh parsley, and Cornichons. Optionally, skewer a few olives on a toothpick as a martini-inspired prop
