Hey, friend! Let’s talk about a snack that’s guaranteed to steal the show at your next gathering: Fried Olives with Garlic Aioli. These little bites are crispy, briny, and downright addictive—think plump green olives stuffed with goodies like pimentos or blue cheese, coated in a golden breadcrumb crust, and paired with a creamy, garlicky aioli for dipping. They’re perfect for cocktail parties, game nights, or just when you’re craving something fun and fancy without much effort. I first tried fried olives at a tapas bar and became obsessed, so I tweaked a recipe inspired by spots like The Forked Spoon and The Kitchn to make them at home. Now, they’re my go-to appetizer for impressing guests or treating myself. Serve them hot with a cold drink, and watch them disappear! Ready to fry up some olive magic? Let’s do this!
Why You’ll Love This Recipe
- Unique and impressive: Fried olives feel like a gourmet tapas treat but are super simple to make.
- Quick to whip up: Ready in about 30 minutes, perfect for last-minute entertaining or snack cravings.
- Crowd-pleaser: The salty, crispy olives and creamy aioli are a hit with everyone, from foodies to picky eaters.
- Versatile: Serve as an appetizer, bar snack, or even a side for a charcuterie board.
- Customizable: Use different olive stuffings, swap coatings, or spice up the aioli to suit your vibe.
- Budget-friendly: Olives and pantry staples keep costs low while delivering big flavor.
- Make-ahead friendly: Prep the olives and aioli in advance for stress-free hosting.
Ingredients You’ll Need
- Large green olives: Pimento-stuffed or blue cheese-stuffed for a burst of flavor. Castelvetrano or Manzanilla work great.
- All-purpose flour: For the first layer of the breading, helping the egg stick.
- Eggs: Create a sticky base for the breadcrumbs to cling to.
- Panko breadcrumbs: For a light, ultra-crispy coating. Regular breadcrumbs work but are less crunchy.
- Parmesan cheese (grated, optional): Adds a nutty, savory kick to the breadcrumb coating.
- Garlic powder and smoked paprika: Season the breading for extra depth and a hint of smokiness.
- Vegetable or canola oil: For frying to golden perfection—neutral oils handle high heat best.
- Mayonnaise: The creamy base for the garlic aioli, full-fat for richness.
- Fresh garlic: Minced or grated for a bold, zesty aioli—don’t use powdered here.
- Lemon juice: Adds a bright, tangy note to balance the aioli’s richness.
- Fresh parsley (optional): For a colorful garnish on the olives or aioli.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make Fried Olives with Garlic Aioli (Step-by-Step Instructions)
Step 1: Prep the Olives
Drain and pat dry 1 ½ cups large green olives (pimento-stuffed or blue cheese-stuffed) with paper towels to remove excess brine. This helps the breading stick better. Set up a breading station with three shallow bowls: one with ½ cup all-purpose flour, one with 2 large eggs (beaten), and one with 1 cup panko breadcrumbs mixed with ¼ cup grated Parmesan (if using), ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and a pinch of salt. Pro tip: Dry olives thoroughly—any moisture can make the breading soggy.
Step 2: Bread the Olives
Working in small batches, toss the olives in the flour to coat lightly, shaking off excess. Dip each olive in the beaten egg, letting excess drip off, then roll in the panko mixture, pressing gently to ensure an even coating. Place breaded olives on a plate or tray. Note: For extra crunch, double-dip in egg and panko, but don’t overdo it or the coating will be too thick.
Step 3: Make the Garlic Aioli
In a small bowl, whisk together ½ cup mayonnaise, 1–2 minced or grated garlic cloves (adjust for garlicky intensity), 1 tablespoon fresh lemon juice, and a pinch of salt. Taste and adjust with more lemon or salt if needed. Cover and refrigerate until ready to serve to let the flavors meld. Heads-up: Fresh garlic is key—grate it with a microplane for a smoother texture.
Step 4: Heat the Oil
In a medium, heavy-bottomed saucepan or deep skillet, heat 2–3 inches of vegetable or canola oil to 350°F (use a candy thermometer for accuracy). The oil should shimmer but not smoke. Tip: If you don’t have a thermometer, test by dropping a breadcrumb in the oil—it should sizzle and brown in about 30 seconds.
Step 5: Fry the Olives
Fry the breaded olives in small batches (6–8 at a time) to avoid overcrowding, which lowers the oil temperature. Cook for 1–2 minutes, turning with a slotted spoon, until golden brown and crispy. Remove to a paper towel-lined plate to drain excess oil. Pro tip: Keep the oil at 350°F by adjusting the heat as needed—too low, and the olives get greasy; too high, and they burn.
Step 6: Serve Hot
Transfer the fried olives to a serving platter and sprinkle with chopped fresh parsley for a pop of color (if using). Serve immediately with the chilled garlic aioli on the side for dipping. Pair with a cold beer, glass of white wine, or sparkling water with lemon. Note: These are best hot and crispy, so fry just before serving.
Helpful Tips
- Meal prep it: Bread the olives up to 4 hours ahead and refrigerate on a tray, covered. Make the aioli up to 2 days in advance and store in the fridge. Fry just before serving for maximum crunch.
- Storage: Fried olives are best fresh, as they lose crispiness over time. If needed, store leftovers in an airtight container in the fridge for up to 2 days. Aioli keeps in the fridge for up to 5 days.
- Reheating: Reheat fried olives in a 375°F oven for 5–7 minutes to restore crispiness. Avoid microwaving—it makes them soggy. Serve with fresh aioli for the best flavor.
- Perfect pairings: Pair with a charcuterie board, cured meats, or marinated artichokes for a tapas spread. They’re great with a crisp Sauvignon Blanc, a light lager, or a mocktail for non-drinkers.
- Creative twists:
- Use olives stuffed with almonds or garlic for a different flavor profile.
- Swap panko for crushed cornflakes or seasoned Italian breadcrumbs for a unique crunch.
- Add a pinch of cayenne or chili powder to the aioli for a spicy kick.
- Mix fresh herbs like dill or chives into the aioli for a fresh twist.
- Try air-frying at 400°F for 5–7 minutes for a lighter option (results may be less crispy).
- Avoid greasy olives: Pat olives dry, keep the oil at 350°F, and don’t overcrowd the pan. Drain well on paper towels after frying to remove excess oil.
Frequently Asked Questions (FAQs)
Can I make these ahead of time?
You can bread the olives up to 4 hours ahead and refrigerate. Make the aioli up to 2 days in advance. Fry just before serving to keep them crispy and hot.
Can I freeze fried olives?
Freezing isn’t ideal, as the breading gets soggy when thawed. If you must, freeze breaded (unfried) olives on a tray, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding 1–2 minutes to the cooking time.
What if I can’t find stuffed olives?
Plain large green olives work, but stuffed ones add extra flavor. If using plain, toss in a pinch of chopped herbs or a sliver of roasted red pepper before breading for a boost.
Can I make this dairy-free or vegan?
For dairy-free, skip the Parmesan and use vegan mayo for the aioli. For vegan, also swap eggs for a plant-based batter (mix ¼ cup flour with ¼ cup water). Check that olives are free of non-vegan stuffings like cheese.
Can I bake or air-fry instead of deep-frying?
Deep-frying gives the best crunch, but you can air-fry at 400°F for 5–7 minutes, shaking halfway, for a lighter option (less crispy). Baking at 425°F for 10–12 minutes works but may yield a softer texture.
I whip up these Fried Olives with Garlic Aioli whenever I’m hosting a party or craving a fun, restaurant-style snack at home. They’re my secret weapon for impressing guests with minimal effort, and the garlicky aioli is always a hit. I love serving them hot with a chilled glass of white wine or a fizzy mocktail for balance. Give them a try for your next get-together or cozy night in, and let me know in the comments how they turn out—I’d love to hear if you went with pimento-stuffed, blue cheese, or added your own spin!
Fried Olives with Garlic Aioli
Ingredients
- For the Fried Olives:
- 1 cup green olives drained
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs
- Oil for frying
- For the Garlic Aioli:
- ½ cup mayonnaise
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Make the garlic aioli: In a small bowl, mix together the mayonnaise, minced garlic, lemon juice, salt, and pepper. Set aside.
- Prepare the breading stations: In three separate bowls, place the flour, beaten eggs, and breadcrumbs.
- Bread the olives: Dip each olive first in the flour, then in the beaten eggs, and finally coat with breadcrumbs, ensuring each olive is well covered.
- Heat the oil: Heat oil in a frying pan over medium heat.
- Fry the olives: Fry the breaded olives in batches until golden brown, about 2-3 minutes per batch. Remove and drain on paper towels.
- Serve: Serve the fried olives hot with the garlic aioli dip.
Notes
- For extra flavor: You can add some dried herbs (like oregano or thyme) to the breadcrumbs for a Mediterranean twist.
- Make it spicy: Add a pinch of red pepper flakes to the garlic aioli for a spicy kick.
- Storage: These olives are best served immediately but can be stored in an airtight container in the fridge for up to 1 day. Reheat in the oven for best results.
