CRISPY STUFFED OLIVES W/ APPLE & GARLIC AIOLI

I won our fruit challenge with this recipe and it was rather easy to make. It just took some time to get the olives stuffed.

Olives:

2 10oz. jars colossal olives
1/4 lb spicy italian turkey sausage
1 clove garlic, chopped
3 eggs, whisked
flour
panko breadcrumbs (italian seasoned ones if you can find)

Aioli:

1 apple, grated
1 lemon, juiced
4 egg yolks
1 1/2 cups olive oil
2 cloves garlic, chopped
sea salt
course black pepper

For the olives:

Pull the pimentos from the olives with a toothpick, rinse the olives and soak them in plain water for as long as you can (overnight is fine) to get some of the brine out. Mix the chopped garlic into the loose sausage (taken from it's casing if it was a link). Put the sausage into a ziplock bag and cut the tip of one corner off. Use the bag to pipe the sausage into the olives. Toss the stuffed olives lightly with olive oil, then toss them in flour, shake off excess flour, dredge them in the whisked eggs, then roll them in the panko. Fry in very hot oil for 3 minutes then transfer to a cookie rack over a brown paper bag to let oil drain off.

For the aioli:

Blend the egg yolks, apple, lemon juice and garlic in a food processor or blender. Blend in 3/4 cup of oil then slowly add in the other 3/4 cup as it blends. If it is getting too thin you can stop adding some of the oil. Salt and pepper to taste.


Enjoy!

xx
Laine