Why You’ll Love This Recipe
- Crispy & Juicy : The light, crispy coating contrasts beautifully with the salty, briny olives inside.
- Garlic Aioli Perfection : A rich, creamy garlic aioli adds a flavorful kick that pairs perfectly with the fried olives.
- Quick & Easy : Ready in under 30 minutes with minimal prep.
- Crowd-Pleaser : These fried olives are always a hit at gatherings and pair well with cocktails or wine.
- Customizable : Use green, black, or mixed olives depending on your preference.
Ingredients You’ll Need
For the Fried Olives:
- 2 cups pitted olives (green, black, or a mix), drained and patted dry
- 1 cup all-purpose flour
- 2 large eggs , beaten
- 1 cup breadcrumbs (panko for extra crunch or regular breadcrumbs for traditional texture)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil , for frying
For the Garlic Aioli:
- 1/2 cup mayonnaise
- 2 cloves garlic , minced (or 1 tsp garlic powder)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard (optional, for tanginess)
- Salt and pepper , to taste
- Optional Add-In : 1/2 tsp smoked paprika for depth
Step-by-Step Instructions
Step 1: Prepare the Garlic Aioli
- In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard (if using), and a pinch of salt and pepper.
- Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
Step 2: Coat the Olives
- Set up a breading station with three shallow bowls:
- Bowl 1 : Flour mixed with salt and pepper.
- Bowl 2 : Beaten eggs.
- Bowl 3 : Breadcrumbs.
- Roll each olive first in the flour, shaking off excess, then dip into the beaten egg, and finally coat thoroughly in the breadcrumbs. Place the coated olives on a plate.
Step 3: Fry the Olives
- Heat about 1–2 inches of vegetable oil in a deep skillet or saucepan over medium heat until it reaches 350°F (175°C) on a thermometer.
- Working in batches to avoid overcrowding, carefully fry the olives for 1–2 minutes , or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Step 4: Serve