Ingredients
Olives
- 20-ish large pitted olives in brine
- ¾ cup pimento cheese
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup parmesan finely grated
Garlic Aioli
- 1 garlic clove minced
- ½ cup mayonnaise
- 1 Tbsp chives thinly sliced
- 2 tsp fresh lemon juice
Instructions
Olives
- Heat air fryer to 350°F.
- In a food processor, pulse pimento cheese until smooth. Transfer cheese to a piping bag fitted with a round tip; pipe cheese into each olive.
- Pour flour into a shallow bowl. In another shallow bowl, whisk eggs. In a third shallow bowl, stir breadcrumbs and Parmesan.
- Working one at a time, toss olives in flour, then dip into eggs, letting excess drip off. Toss in panko, gently pressing to adhere.
- Back into eggs and panko for one more coating.
- Place in air fryer for 5-7 minutes. Remove and let cool.
Garlic Aioli
- In a small bowl add garlic, mayonnaise, chives, and lemon juice; stir to combine.
- Arrange olives on a platter. Serve with garlic aioli.
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