Aceitunas Fritas Recipe
fried mixed olives, saffron allioli
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Ingredients
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Olives
Saffron Allioli
Method
Fried Olives
- 1
Prepare the Olives
Drain the mixed olives from their brine and pat them dry with a paper towel to remove excess moisture.
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, salt, black pepper, and water. Whisk until smooth and well combined.
- 3
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium heat until it reaches 180°C (350°F).
- 4
Fry the Olives
Dip each olive into the batter, ensuring they are well coated, and carefully place them in the hot oil. Fry in small batches for about 3-4 minutes, or until golden brown.
- 5
Drain
Use a slotted spoon to remove the fried olives from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Saffron Allioli
- 6
Prepare the Saffron
Soak the saffron threads in a tablespoon of warm water for about 5 minutes to release their color and flavor.
- 7
Make the Allioli Base
In a mixing bowl, mash the garlic cloves into a paste. Add the egg yolk, lemon juice, and salt, whisking until well combined.
- 8
Incorporate Olive Oil
While whisking continuously, gradually drizzle in the olive oil until the mixture thickens and emulsifies.
- 9
Add Saffron
Stir in the saffron mixture and whisk until fully incorporated and the allioli is creamy and smooth.
