Fried Olives with Garlic Aioli
Crispy on the outside, briny and savory on the inside—fried olives are a bold and addictive Mediterranean appetizer. Coated in a light, golden breadcrumb crust and served with a creamy, garlicky aioli, they’re the perfect pairing of crunch and cream. These bites are excellent for charcuterie boards, cocktails, or as a sophisticated snack.
Prep Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time (optional): 15 minutes
Total Time: 30–45 minutes
Ingredients
For the Fried Olives:
1 jar (12–14 oz) large green olives, pitted (about 35–40 olives)
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup plain breadcrumbs (panko or Italian-style)
1/2 tsp black pepper
1/4 tsp paprika or smoked paprika (optional)
Olive Oil for frying
Optional Add-ins:
Stuff olives with feta, cream cheese, blue cheese, or almonds for added flavor.
For the Garlic Aioli:
1/2 cup mayonnaise
1 garlic clove, minced to a paste
1 tsp lemon juice
1/2 tsp Dijon mustard
Salt to taste
Optional: pinch of smoked paprika or chopped parsley
Instructions
1. Prepare the Olives
Drain and pat olives dry with paper towels.
If stuffing, fill each olive with your preferred filling using a piping bag or small spoon.
2. Breading the Olives
Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with pepper and paprika in a third.
Dredge olives in flour, then dip in egg, and coat in breadcrumbs. Repeat egg and breadcrumb for extra crispiness (optional).
Optional: Chill the breaded olives for 15 minutes to help coating adhere better when frying.
3. Fry the Olives
Heat about 2 inches of olive oil in a deep pan to 350°F (175°C).
Fry olives in batches (don’t overcrowd) for 2–3 minutes until golden brown and crispy.
Remove with slotted spoon and place on paper towels to drain excess oil.
4. Make the Garlic Aioli
In a small bowl, mix mayo, garlic, lemon juice, mustard, and a pinch of salt.
Adjust seasoning and refrigerate until ready to serve.
5. Serve
Plate the hot fried olives with a side of chilled garlic aioli for dipping.
Garnish with lemon wedges or chopped herbs if desired.
Notes & Tips
Stuffed olives: Cheese or almond-stuffed olives elevate the flavor and make it even more satisfying.
Double coating: For a thicker, crispier crust, double-dip in egg and breadcrumbs.
Oil temp: Use a thermometer for consistent frying. Too cool = soggy; too hot = burnt crust.
Make ahead: You can bread the olives a few hours in advance and refrigerate until ready to fry.
Baking option: Not as crispy, but you can bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
Aioli shortcut: Use store-bought garlic mayo if you’re in a rush.
Frequently asked questions FAQs:
Q: Can I use black olives instead of green?
A: Yes, but green olives tend to hold their shape better and have a firmer bite. Use large ones if possible.
Q: Can I air fry the olives?
A: Absolutely! Spray them lightly with oil and air fry at 375°F (190°C) for 6–8 minutes, shaking halfway through.
Q: Are fried olives served hot or cold?
A: Best served warm, fresh out of the fryer. They tend to lose their crispiness as they cool.
Q: Can I use gluten-free breadcrumbs?
A: Yes! Use gluten-free panko or almond meal for a GF version.
Q: Is the aioli raw?
A: Traditional aioli is raw, but this version uses prepared mayo as a base, so it’s safe and quick.
Nutritional Information
Calories: 210
Protein: 3g
Fat: 18g
Saturated Fat: 3g
Carbohydrates: 9g
Fiber: 1g
Sugars: 0.5g
Sodium: 480mg
Cholesterol: 30mg
Note: Nutrition varies depending on the type of olives, whether they’re stuffed, and the amount of oil absorbed.