Name: Fried Olives with Garlic Aioli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 cup green olives, drained; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; Vegetable oil, for frying; For the Garlic Aioli:; 1/2 cup mayonnaise; 1 clove garlic, minced; 1 teaspoon lemon juice; Salt and pepper to taste

A delightful appetizer of crispy panko-crusted olives paired with a creamy, tangy garlic aioli dip. This Mediterranean-inspired finger food brings an elegant touch to any gathering with its perfect balance of briny, crunchy, and garlicky flavors.

Why You’ll Love This Recipe

These fried olives are a crowd-pleasing appetizer that combines the briny punch of green olives with an irresistible crispy coating. The contrast between the crunchy exterior and the tender, flavorful olive inside creates a delightful textural experience. Paired with a smooth, garlicky aioli, this appetizer offers a sophisticated flavor combination that’s surprisingly easy to prepare. Perfect for cocktail parties, holiday gatherings, or as a special pre-dinner treat, these olives elevate the humble olive to star status.

Ingredients

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

Green olives form the foundation of this recipe, providing a briny, savory center for your crispy creation. Choose plump, firm olives with pits removed for the best results. The brininess of the olives perfectly balances the richness of the fried coating.
All-purpose flour helps the egg wash adhere to the olives and forms the first layer of your crispy coating. It’s an essential building block for creating that perfect crunch.
Eggs act as the binding agent in this recipe, helping the breadcrumbs stick to the floured olives. They contribute to the richness of the coating and help achieve that golden-brown exterior when fried.
Panko breadcrumbs are the secret to achieving that exceptionally crispy exterior. Unlike regular breadcrumbs, panko is lighter and airier, resulting in a delicately crunchy coating that won’t become soggy.
Vegetable oil serves as your frying medium. Its neutral flavor and high smoke point make it ideal for achieving that perfect golden crust without imparting unwanted flavors.
Mayonnaise creates the creamy base for your aioli dipping sauce. It provides richness and a smooth texture that perfectly complements the crispy olives.
Garlic infuses the aioli with its distinctive pungent flavor that mellows slightly when combined with the creamy mayonnaise. It’s the aromatic heart of the dipping sauce.
Lemon juice brightens the aioli with its fresh acidity, cutting through the richness of the mayonnaise and complementing the briny olives beautifully.
Salt and pepper balance and enhance all the flavors in both the coating and the aioli. They’re simple ingredients that bring everything together.

Directions

In a small bowl, mix together the mayonnaise, garlic, lemon juice, salt, and pepper to prepare the aioli. Cover and refrigerate.
Pat the olives dry with a paper towel. Dredge them in flour, dip them in the beaten eggs, then coat with panko breadcrumbs.
Heat vegetable oil to 350°F (175°C). Fry the olives in batches for 1-2 minutes until they are golden brown. Drain on paper towels.
Plate the fried olives and serve with the garlic aioli on the side for dipping.

Servings and Timing

This recipe yields 4 servings, making it perfect for a small gathering. The entire process takes just 20 minutes, with 10 minutes of prep time and 10 minutes of cooking time. Each serving contains approximately 250 calories, offering a reasonably indulgent appetizer that won’t spoil the main course.

Variations

Spicy Fried Olives: Add a pinch of cayenne pepper to the panko breadcrumbs for a spicy kick.
Mediterranean Twist: Mix herbs like dried oregano, thyme, or rosemary into the breadcrumb mixture for an aromatic Mediterranean flavor.
Cheese-Stuffed Variation: Use pitted olives stuffed with blue cheese, feta, or goat cheese before breading and frying.
Lemon-Herb Aioli: Add chopped fresh herbs like parsley, dill, or chives to the aioli along with extra lemon zest for a brighter dipping sauce.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free alternative and use gluten-free breadcrumbs for the coating.

Storage/Reheating

Fried olives are best enjoyed immediately after cooking when they’re at their crispiest. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
To reheat, place the olives on a baking sheet in a preheated 350°F (175°C) oven for 5-7 minutes until warmed through and crispy again. Avoid microwaving as this will make them soggy.
The garlic aioli can be stored separately in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving again.
If you want to prepare ahead, you can bread the olives and refrigerate them uncooked for up to 8 hours before frying.

FAQs

Can I use different types of olives for this recipe?

Yes, while green olives are traditional for this recipe, you can experiment with kalamata or black olives as well. Just ensure they’re pitted and relatively firm. Different olives will offer varying flavor profiles, with black olives being milder and kalamatas more intense.

How do I know when the oil is at the right temperature for frying?

If you don’t have a thermometer, drop a small piece of breadcrumb into the oil. If it sizzles immediately and floats to the top, the oil is ready. If it sinks or browns too quickly, adjust your heat accordingly.

Can I bake these olives instead of frying them?

Yes, for a healthier option, you can bake the breaded olives at 400°F (200°C) for about 15 minutes, turning halfway through. While they won’t be quite as crispy as the fried version, they’ll still be delicious.

My breading keeps falling off when I’m frying. What am I doing wrong?

Make sure your olives are completely dry before starting the breading process. Also, after breading, let them sit for 5-10 minutes to allow the coating to adhere better before frying.

Can I make the aioli ahead of time?

Absolutely! The aioli actually improves in flavor when made a few hours ahead or even the day before, as it allows the garlic flavor to develop. Keep it refrigerated in an airtight container.

Is there a mayonnaise alternative for the aioli?

Yes, you can use Greek yogurt for a lighter version, though the flavor will be tangier. For a vegan option, plant-based mayonnaise works well.

Why did my olives turn out greasy?

If your olives absorbed too much oil, your oil temperature was likely too low. Make sure to heat the oil to 350°F (175°C) and maintain that temperature throughout the frying process.

Can I freeze the breaded olives before frying?

Yes, you can freeze the breaded uncooked olives on a baking sheet, then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding an extra minute to the cooking time.

What drinks pair well with fried olives?

These olives pair beautifully with dry white wines like Sauvignon Blanc or Pinot Grigio, sparkling wines, or classic cocktails like a dry martini or Negroni.

Can I double the recipe for a larger gathering?

Absolutely! This recipe doubles or triples easily. Just be sure not to overcrowd your frying pan, as this will lower the oil temperature and result in less crispy olives.

Conclusion

Fried Olives with Garlic Aioli transforms the humble olive into an elegant, crave-worthy appetizer that’s sure to impress your guests. The contrast between the crispy, golden exterior and the briny, tender olive inside creates a perfect bite, while the creamy garlic aioli provides a luxurious dipping companion. Despite their sophisticated appearance, these olives are surprisingly simple to prepare, requiring just a few pantry staples and minimal time. Whether you’re hosting a cocktail party, looking for a unique starter for a Mediterranean-themed dinner, or simply craving a special snack, these fried olives deliver restaurant-quality results in your own kitchen. Make them once, and they’re bound to become a regular feature in your entertaining repertoire.

Fried Olives with Garlic Aioli