-
1
To make the aioli, mash the cloves of black garlic in a mortar or bowl, into a paste. (super easy, black garlic is already so soft). I used my mortar and pestle for this step.
-
2
Scrape the garlic paste into a deep bowl and add the beaten egg yolks to the garlic and salt and whisk it all together.
-
3
Blend the olive oil and canola oil together in a vessel and start adding the oil to the garlic and egg mix very slowly, that is to say, the *drop at a time, kind of slowly* and whisk like crazy. As the aioli begins to thicken and emulsify, the remaining oil and lemon juice can be added in a slow stream but be sure to whisk continually. I'm a lover of shortcuts, but for aioli, I prefer to whisk it myself. The call is up to you if you prefer a food processor.
-
4
For the olives: Get breading stations ready. Place the flour in one bowl, beaten egg in another and in the last bowl, mix the panko and grated parmesan together.
-
5
Pat the olives dry with a paper towel and set aside while you place the soft goat cheese in the pastry bag.
-
6
Pipe the goat cheese into the olives and then roll them one at a time in the flour, then the egg and finally in the panko/parmesan mix. Repeat.
-
7
Place canola oil in a deep pan (about 3 inches) and heat until hot. Working in batches, carefully place the olives into the oil and fry them until the crust becomes golden brown, turning them as necessary to brown all sides. About 45 seconds to 1 minute.
-
8
Place olives on paper towels to drain. Serve immediately with the aioli and enjoy!
