Photo: Claire Lower
I hate to repeat myself, but I’ve already said all I wanted to say about these air-fried beauties, so I’m going to do just that:
Roasting olives in the air fryer renders them fragrant and luxurious, but air frying them has the added benefit of lending them a deeper, nuttier flavor, thanks to a bit of browning. The flesh turns soft, supple, and—due to the bit of evaporation that occurs during roasting—a little meatier, and intensely savory. It’s still an olive, but it’s a concentrated olive. I truly do not have a bad thing to say about them.
Get the method here.
