Name: Fried Olives with Garlic Aioli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 jar green olives, pitted (about 15 oz); 1 cup all-purpose flour; 2 large eggs; 1 cup panko breadcrumbs; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; Vegetable oil, for frying; 1/2 cup mayonnaise; 2 cloves garlic, minced; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; Salt and pepper to taste

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Crispy, savory fried olives served with a creamy, garlicky aioli make for the perfect appetizer or snack. These olives are a delightful combination of crunchy outside and tender, briny inside, paired with a rich dipping sauce that will impress your guests at any gathering.

Why You'll Love This Recipe

These fried olives are a game-changer for appetizer spreads. The contrast between the crunchy panko coating and the juicy olive interior creates an irresistible texture experience. The garlic aioli adds a creamy, flavorful dimension that perfectly complements the briny olives. They're impressive enough for special occasions but simple enough to prepare for casual gatherings. This recipe transforms ordinary olives into an extraordinary treat that will have everyone reaching for more.

Ingredients

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

Green olives provide the briny, savory foundation for this appetizer. Their natural saltiness and meaty texture make them ideal for frying, as they hold up well to the heat and create a juicy center in contrast to the crispy exterior.

All-purpose flour forms the crucial first layer of the breading process, helping the egg wash adhere to the olives and creating the base for a perfectly crispy coating.

Eggs act as the essential binding agent, creating the "glue" that helps the breadcrumbs stick to the olives. They also add richness and help the coating become golden and crispy when fried.

Panko breadcrumbs deliver that signature crunch that makes these olives so addictive. Unlike regular breadcrumbs, panko creates an airier, crispier texture that stays crunchy longer after frying.

Parmesan cheese incorporates a savory, umami flavor into the coating. It also helps the breadcrumbs brown beautifully and adds a lovely depth to the flavor profile.

Vegetable oil with its high smoke point is perfect for frying these olives to golden perfection without imparting any unwanted flavors.

Mayonnaise serves as the rich, creamy base for the aioli, providing the perfect consistency for dipping.

Garlic is the star flavor in the aioli, offering a pungent, aromatic kick that balances the richness of the mayonnaise and complements the briny olives.

Lemon juice adds brightness and acidity to the aioli, cutting through the richness and bringing balance to the dipping sauce.

Dijon mustard contributes a subtle tang and complexity to the aioli, enhancing the other flavors without overwhelming them.

Directions

Drain the olives and pat them dry thoroughly with paper towels. This step is crucial as excess moisture can cause the oil to splatter during frying.
In a shallow bowl, whisk together the flour, salt, and pepper to create your first dredging station.
In a second shallow bowl, beat the eggs until smooth to prepare your egg wash.
In a third shallow bowl, combine the panko breadcrumbs and Parmesan cheese, mixing well to ensure even distribution.
Heat vegetable oil in a deep skillet or frying pan over medium-high heat. You want enough oil to submerge the olives halfway, about ½ inch deep.
Dredge each olive first in the flour mixture, ensuring it's completely coated. Then dip in the beaten eggs, allowing excess to drip off. Finally, coat thoroughly in the panko breadcrumb mixture, pressing gently to adhere.
Fry the olives in small batches, cooking for 2-3 minutes or until they are golden brown and crispy on all sides. Avoid overcrowding the pan, which can lower the oil temperature.
Remove the fried olives with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
While the olives are frying, make the garlic aioli by mixing together the mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl until well combined.
Serve the crispy fried olives hot with the garlic aioli for dipping.

Servings and Timing

This recipe yields approximately 4 servings, making it perfect for a small gathering. The preparation takes about 10 minutes, while cooking time is approximately 15 minutes, bringing the total time to 25 minutes. Each serving contains approximately 210 calories, offering a reasonable indulgence for a special appetizer.

Variations

Spicy Fried Olives: Add cayenne pepper or red pepper flakes to the breadcrumb mixture for a kick of heat.

Mediterranean Style: Mix dried oregano, basil, and a touch of lemon zest into the breadcrumb mixture for a Mediterranean flavor profile.

Cheese-Stuffed: Use larger olives and stuff them with small pieces of blue cheese or feta before breading and frying.

Herb-Infused Aioli: Add fresh herbs like dill, basil, or parsley to the aioli for a fresh, aromatic twist.

Bacon-Wrapped: For an extra indulgent treat, wrap each olive in a small piece of bacon before breading and frying.

Gluten-Free Version: Substitute the all-purpose flour with gluten-free flour and use gluten-free breadcrumbs instead of panko.

Storage/Reheating

Storing Fried Olives: These olives are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The coating will lose some crispness, but they'll still be delicious.

Storing Aioli: The garlic aioli can be stored in an airtight container in the refrigerator for up to 3 days. The garlic flavor will intensify over time.

Reheating: To restore some crispness to refrigerated fried olives, reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes. Avoid microwaving, as this will make them soggy.

Make Ahead: You can bread the olives several hours in advance and refrigerate them until ready to fry. The aioli can also be prepared a day ahead, allowing the flavors to meld.

FAQs

Can I use black olives instead of green olives?

Yes, you can use black olives, but keep in mind they have a different flavor profile and are generally softer than green olives. This may result in a slightly different texture in the final dish, but they will still be delicious.

How do I know when the oil is hot enough for frying?

The oil is ready when it reaches approximately 350°F (175°C). If you don't have a thermometer, you can test it by dropping a small piece of breadcrumb into the oil – if it sizzles immediately and floats to the top, the oil is ready.

Can I make these olives in an air fryer?

Yes! Preheat your air fryer to 390°F (200°C), spray the breaded olives with cooking oil, and cook for 5-7 minutes, shaking halfway through. They won't be quite as crispy as deep-fried but still delicious.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs can work, though the coating won't be as light and crispy. For a low-carb option, try crushed pork rinds or almond flour mixed with grated Parmesan.

Can I make the aioli without mayonnaise?

Yes, you can make a traditional aioli starting with egg yolks, garlic, and oil, or use Greek yogurt for a lighter alternative, though the flavor and texture will be different.

Are fried olives gluten-free?

Standard fried olives are not gluten-free due to the flour and breadcrumbs. However, you can easily adapt the recipe using gluten-free flour and breadcrumbs to make it suitable for those with gluten sensitivities.

Can I prepare these olives in advance for a party?

For best results, bread the olives up to 4 hours ahead and refrigerate them, then fry just before serving. The aioli can be made a day ahead and kept refrigerated.

What drinks pair well with fried olives?

Fried olives pair wonderfully with dry martinis, crisp white wines like Sauvignon Blanc, sparkling wines, or light beers. For non-alcoholic options, try sparkling water with lemon or a crisp lemonade.

Why did my breading fall off during frying?

This typically happens if the olives aren't dried properly before breading, or if the oil isn't hot enough. Make sure to thoroughly pat the olives dry and ensure your oil has reached the proper temperature before frying.

Can I freeze fried olives?

While technically possible, freezing isn't recommended as the texture of the coating becomes soggy when thawed. These appetizers are best enjoyed fresh from the fryer.

Conclusion

These Fried Olives with Garlic Aioli are a perfect example of how a simple ingredient can be transformed into something extraordinary. The contrast between the crispy exterior and juicy, briny interior creates an irresistible bite, while the creamy garlic aioli provides the perfect complementary dip. Whether you're hosting a cocktail party, looking for a unique appetizer for a dinner gathering, or simply want to elevate your snack game, these fried olives are sure to impress. The beauty of this recipe lies in its versatility – feel free to experiment with different olive varieties or aioli flavors to make it your own. So heat up that oil, prepare your dredging stations, and get ready to discover your new favorite appetizer!