These Fried Olives with Garlic Aioli are a crispy, savory treat that combines the briny goodness of olives with a crunchy, golden coating. Paired with a quick and creamy garlic aioli, this dish makes for an irresistible appetizer or snack at your next gathering. Whether you’re serving them at a party or enjoying them as a bite-sized snack, these fried olives are sure to impress.
Why You’ll Love This Recipe
Fried olives are an unexpected yet delicious finger food that offers a perfect blend of textures and flavors. The crunchy, golden exterior gives way to the briny, sweet surprise of the pimento-stuffed olives inside. Paired with the creamy, garlicky aioli, this appetizer brings a burst of flavor with every bite. The recipe is simple to prepare, with just a few ingredients, and the aioli adds the perfect finishing touch, making it the ultimate dipping sauce. These fried olives are sure to be a hit at your next party or family gathering!
Ingredients
For the Fried Olives:
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1 5 ½ oz jar of small pimento-stuffed olives (pitted)
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½ cup panko breadcrumbs
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½ cup flour
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1 egg, beaten
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Canola oil (for frying)
For the Garlic Aioli:
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⅓ cup mayonnaise
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1 scant tablespoon lemon juice
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1 heaping tablespoon minced garlic
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Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
To Make the Garlic Aioli:
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In a small bowl, mix together the mayonnaise, lemon juice, minced garlic, salt, and pepper.
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Stir until fully combined. Cover and chill in the fridge until ready to serve. This helps the flavors meld together.
To Make the Fried Olives:
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Prepare for Frying: Heat a couple of inches of canola oil in a Dutch oven over medium heat. Use a thermometer to ensure the oil reaches 325-350°F.
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Set Up Dredging Station: On flat plates, spread out the flour and panko breadcrumbs. Place the beaten egg into a small bowl.
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Coat the Olives: Dredge the olives in the flour, then dip them into the beaten egg. Finally, roll them in the breadcrumbs, making sure they’re evenly coated.
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Fry the Olives: Working in batches, carefully place the breaded olives into the hot oil. Fry them until they’re golden brown, about 2-3 minutes. Use a slotted spoon to remove the olives from the oil and transfer them to a paper towel-lined plate to absorb any excess oil.
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Serve: Serve the warm fried olives immediately with the chilled garlic aioli for dipping.
Servings and Timing
This recipe yields about 8 servings, depending on the size of your olives and how many you serve per person. The total prep and cook time is about 25 minutes, making this a quick and easy snack or appetizer.
Variations
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Cheese-Stuffed Olives: For a cheesy surprise, use cheese-stuffed olives instead of pimento-stuffed olives. The melted cheese inside will add an extra layer of flavor.
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Oil Substitution: If you don’t have canola oil, peanut oil makes a great substitute for frying, giving the olives a slightly different flavor.
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Vegan Aioli: For a vegan option, substitute the mayonnaise with a plant-based version, such as cashew or avocado-based mayonnaise.
Storage/Reheating
Fried olives are best enjoyed fresh for the crispiest texture. However, if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 5 minutes or until they’re heated through. The garlic aioli can be stored in the fridge for up to 3 days.
FAQs
Can I make these olives ahead of time?
While these fried olives are best served fresh, you can bread them ahead of time and refrigerate them for up to a few hours before frying. This can save time when preparing for a party or gathering.
Can I use a deep fryer instead of a Dutch oven?
Yes! If you have a deep fryer, feel free to use it to fry the olives. Just ensure the oil temperature is between 325-350°F for the best results.
Can I use other types of olives for this recipe?
Absolutely! While pimento-stuffed olives are traditional for this recipe, you can use any type of small, pitted olives, such as green olives or Kalamata olives, depending on your flavor preference.
How do I prevent the olives from bursting open when frying?
Make sure the olives are fully coated in the flour, egg, and breadcrumb mixture to seal them tightly. This will help keep the filling inside during frying.
Can I freeze the fried olives?
Yes, you can freeze the breaded olives before frying. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag. When you’re ready to fry, there’s no need to thaw them—just fry directly from the freezer, adding an extra minute to the cooking time.
Conclusion
These Fried Olives with Garlic Aioli are an easy, flavorful appetizer that will impress your guests at any gathering. The crispy exterior combined with the briny and flavorful olive inside, paired with the creamy aioli, creates a perfect bite every time. Simple to make yet packed with flavor, they’re a crowd-pleasing treat that’s sure to become a staple in your appetizer rotation!
Print
Fried Olives with Garlic Aioli
- Total Time: 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
These crispy Fried Olives are a delightful finger food with a briny, sweet surprise inside. Paired with a simple garlic aioli, they make the perfect appetizer or snack. Quick to prepare and easy to make, these fried olives bring amazing flavor and texture to any gathering.
Ingredients
For the Fried Olives:
1 (5 ½ oz) jar of small pimento-stuffed olives
½ cup panko breadcrumbs
½ cup flour
1 egg, beaten
Canola oil, for frying
For the Garlic Aioli:
⅓ cup mayonnaise
1 scant tablespoon lemon juice
1 heaping tablespoon minced garlic
Salt & pepper, to taste
Instructions
To Make the Aioli:
In a small bowl, mix together the mayonnaise, lemon juice, minced garlic, salt, and pepper.
Chill the aioli in the refrigerator before serving.
To Make the Fried Olives:
Heat a couple of inches of canola oil in a Dutch oven until it reaches 325-350°F (use a thermometer).
Set up a dredging station: Place the flour and panko breadcrumbs on separate flat plates. Crack the egg into a small bowl and beat it.
Dredge the olives first in the flour, then dip them into the beaten egg, followed by rolling them in the breadcrumbs until evenly coated.
Working in batches, fry the coated olives in the hot oil for 2-3 minutes, or until golden brown and crispy.
Remove the olives from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve the warm fried olives with the chilled garlic aioli for dipping.
Notes
Pitted Olives: Always use pitted olives when frying.
Oil Substitution: Canola oil is recommended for frying, but peanut oil can also be used as a substitute.
Alternative Method: If preferred, use a deep fryer instead of a skillet for frying.
Cheesy Surprise: For an extra twist, use cheese-stuffed olives instead of pimento-stuffed olives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
