INGREDIENTS
For the olives:
1 jar Divina Jalapeño Stuffed Olives
3 large eggs, beaten
1-2 cups all-purpose flour
1-2 cups Panko crumbs
1 serving non-stick cooking spray
For the aioli:
4 tbsp mayonnaise
1 garlic clove, minced
1 tsp Worcestershire Sauce
1 tbsp Divina Extra Virgin Olive Oil
1/2 fresh lemon, juiced
Salt and pepper, to taste
INSTRUCTIONS
- Make the aioli. In a small bowl, combine all ingredients and mix well until smooth. Set aside in a refrigerator.
- Preheat air fryer to 400 degrees F.
- Make the fried olives. Separate the eggs, flour, and Panko into different medium-size bowls.
- Empty jar of olives into a colander. Then in batches, coat the olives in flour, then egg, then Panko crumbs. Set aside until all olives have been coated.
- Place the olives in a single layer of the preheated air fryer. Spray with cooking spray.
- Cook for 12 minutes, shaking the olives halfway through the time. Repeat until all olives are fried.
- Let cool for 5 minutes and serve with the aioli.