Golden and crunchy on the outside, warm and briny on the inside—these fried olives are a next-level snack. Paired with a rich and creamy garlic aioli, they’re elegant enough for entertaining and indulgent enough to eat by the handful.
⏱ Prep Time & Yield
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Serves: 4–6 as an appetizer
🧰 Equipment
- Mixing bowls
- Slotted spoon or tongs
- Paper towels
- Frying pan or deep fryer
- Food processor (optional, for aioli)
- Whisk
- Small saucepan (for aioli, if making cooked version)
📝 Ingredients
For the Fried Olives:
- 1 cup large green olives (pitted) — Castelvetrano or Manzanilla work well
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- ¾ cup panko breadcrumbs
- 2 tablespoons grated Parmesan (optional)
- ½ teaspoon dried oregano or Italian seasoning
- Oil for frying (vegetable or canola)
For the Garlic Aioli:
- ½ cup mayonnaise
- 2 cloves garlic, finely minced or grated
- 1 tablespoon lemon juice
- Salt, to taste
- Optional: pinch of cayenne or smoked paprika
🔍 Ingredient Notes
- Pitted olives: Use firm, pitted olives—stuffed ones (like with garlic or cheese) are great too.
- Panko breadcrumbs: Yield a crispier texture than regular.
- Fresh garlic: Use roasted garlic for a milder flavor if desired.
- Mayonnaise: Use quality mayo or make your own for true aioli flavor.
👨🍳 Instructions
1. Prep the Olives
Drain and pat the olives dry with paper towels. This helps the coating stick and prevents splattering.
2. Bread the Olives
Set up three bowls:
- Bowl 1: Flour
- Bowl 2: Beaten eggs
- Bowl 3: Panko + Parmesan + oregano
Dredge olives in flour, dip in egg, then roll in the breadcrumb mixture. Press gently to adhere.
3. Fry
Heat 1–2 inches of oil in a frying pan over medium-high heat (350°F / 175°C).
Fry olives in batches for 1–2 minutes until golden brown. Use a slotted spoon to transfer to a paper towel-lined plate.
4. Make the Garlic Aioli
In a small bowl, mix mayo, garlic, lemon juice, and salt. Let sit 10 minutes to develop flavor.
Optional: For a traditional aioli, emulsify garlic, egg yolk, lemon juice, and olive oil in a food processor. Raw egg caution applies.
5. Serve
Serve fried olives hot with garlic aioli on the side for dipping. Garnish with lemon zest or herbs if desired.
🍽 Nutrition (Per Serving – Approx.)
| Item | Amount |
|---|---|
| Calories | ~240 |
| Fat | 20g |
| Carbs | 10g |
| Protein | 4g |
| Sodium | High (due to olives) |
💡 Tips
- Chill the olives after breading for 15 minutes to help the coating stick better.
- Try stuffed olives (with blue cheese, feta, or almonds) for variation.
- Use an air fryer at 375°F for 7–9 minutes for a lighter version.
🔄 Variations
| Version | Change |
|---|---|
| Spicy Aioli | Add sriracha or chipotle powder |
| Vegan | Use vegan mayo and plant-based milk + flour instead of egg |
| Herb Aioli | Add fresh basil, parsley, or dill to the aioli |
| Citrus Zest | Add lemon or orange zest to the breadcrumb coating |
