Fried Olives with Garlic Aioli

Why You’ll Love This Recipe

These fried olives are a simple appetizer that makes a big impression. The golden, crispy coating gives way to a juicy, flavorful olive center. They’re perfect for game days, cocktail parties, or any time you want an easy, impressive snack. The garlic aioli is creamy and zesty, elevating each bite to a gourmet level without much effort.

ingredients

For The Fried Olives
1 5 1/2 oz jar of small pimento stuffed olives
1/2 cup panko bread crumbs
1/2 cup flour
1 egg, beaten
canola oil, for frying

For The Garlic Aioli
1/3 cup mayonnaise
1 scant tbsp lemon juice
1 heaping tbsp minced garlic
salt & pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

To Make The Aioli

1. Combine mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl.

2. Chill in the refrigerator until ready to serve.

To Make The Fried Olives

1. Heat 2–3 inches of canola oil in a dutch oven or deep fryer until it reaches 325–350°F (160–175°C).

2. Place the flour and bread crumbs on separate flat plates. Beat the egg in a small bowl.

3. Dredge each olive in flour, dip into the beaten egg, then coat evenly with panko bread crumbs.

4. Fry the olives in batches until golden brown, about 2–3 minutes. Avoid overcrowding the pan.

5. Remove the fried olives and place them on a paper towel-lined plate to absorb excess oil.

6. Serve warm with the garlic aioli for dipping.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

• Try cheese-stuffed olives for a melty surprise.

• Use seasoned breadcrumbs or panko mixed with parmesan for extra flavor.

• Swap canola oil for peanut or sunflower oil for frying.

• Add fresh herbs like thyme or rosemary to the aioli for a fragrant twist.

storage/reheating

Store leftover fried olives in an airtight container in the refrigerator for 1–2 days. Reheat in the oven at 350°F (175°C) for 5–7 minutes to maintain crispiness. The garlic aioli can be stored separately in the fridge for up to a week.

FAQs

Can I use large olives instead of small ones?

Yes, but adjust frying time slightly as larger olives take longer to heat through.

Can I make this recipe ahead of time?

You can prepare the aioli ahead, but fry the olives just before serving for maximum crispiness.

Do the olives need to be pitted?

Yes, always use pitted olives to avoid any accidents while frying.

Can I bake the olives instead of frying?

Baking is possible but will not give the same crisp texture as frying. Coat with oil and bake at 400°F (200°C) until golden.

Can I use other types of oil?

Yes, peanut, sunflower, or vegetable oil works well for frying.

Can I use a deep fryer instead of a skillet?

Absolutely. A deep fryer is ideal and makes temperature control easier.

How long can I store the fried olives?

Fried olives are best eaten immediately but can be stored in the fridge for 1–2 days and reheated.

Can I make a larger batch?

Yes, but fry in smaller batches to prevent oil temperature from dropping and maintain crispiness.

Can I make a vegan version?

You can replace the egg with a plant-based egg substitute and use vegan mayonnaise for the aioli.

Can I serve these with other dips?

Yes, try them with ranch, spicy sriracha mayo, or a yogurt herb dip.

Conclusion

Fried olives with garlic aioli are a quick and impressive appetizer, perfect for entertaining or a special snack. Crispy, savory, and full of flavor, they pair beautifully with the creamy, garlicky aioli. Easy to make and versatile, this recipe is sure to become a favorite for parties and casual gatherings alike.

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