Name: Fried Olives with Garlic Aioli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 (5½ oz) jar pimento-stuffed olives; ½ cup panko breadcrumbs; ½ cup flour; 1 egg, beaten; Canola oil, for frying; ⅓ cup mayonnaise; 1 scant tbsp lemon juice; 1 heaping tbsp minced garlic; Salt & pepper, to taste

Why You’ll Love This Recipe

I like this recipe because it turns simple pantry ingredients into a unique appetizer. The olives get a golden, crunchy crust while staying juicy inside, and the garlic aioli adds a creamy, zesty kick. I also enjoy that they’re quick to make and always impress guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

Drain and pat dry the olives with paper towels.
Set up a dredging station with three bowls: flour in one, beaten egg in another, and panko breadcrumbs in the third.
Roll each olive in flour, dip into the egg, and coat with panko, pressing gently so the crumbs stick.
Heat canola oil in a deep skillet or saucepan over medium-high heat until it reaches 350°F (175°C).
Fry the olives in batches for 2–3 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
For the aioli, whisk together mayonnaise, lemon juice, garlic, salt, and pepper until smooth.
Serve the fried olives hot with garlic aioli on the side for dipping.

Servings and Timing

This recipe makes about 4 servings as an appetizer. It takes around 15 minutes to prepare and 10 minutes to cook, so I can have it ready in about 25 minutes.

Variations

Sometimes I stuff the olives with cheese or almonds before breading for extra flavor. I also like using Italian seasoned breadcrumbs instead of plain panko. For a spicier aioli, I mix in a little sriracha or cayenne pepper.

Storage/Reheating

I store leftover fried olives in an airtight container in the refrigerator for up to 2 days. To reheat, I bake them at 375°F for about 8 minutes until crisp again. I don’t recommend microwaving since they lose their crunch. The garlic aioli can be refrigerated separately for up to 5 days.

FAQs

Can I use unstuffed olives?

Yes, but I like the extra flavor from pimento-stuffed ones.

Can I bake the olives instead of frying?

Yes, I bake them at 400°F for 12–15 minutes until golden, flipping halfway.

What oil is best for frying?

I use canola oil, but vegetable or sunflower oil works too.

Can I use fresh garlic in the aioli?

Yes, but I prefer lightly sautéing it first for a milder flavor.

Can I make these ahead of time?

I bread the olives ahead and refrigerate them, then fry just before serving.

What kind of mayonnaise works best?

I use regular or light mayo, but vegan mayo works if I want it dairy-free.

Can I freeze fried olives?

Yes, I freeze them after breading and fry straight from frozen.

How do I keep the coating from falling off?

I make sure the olives are dry before breading and press the crumbs firmly.

What can I serve these with besides aioli?

I like pairing them with marinara, ranch, or spicy mustard.

Can I use different olives?

Yes, kalamata or green olives also work, but I prefer small ones for easy bites.

Conclusion

These fried olives with garlic aioli are one of my favorite appetizers for parties. I enjoy the contrast of crunchy coating, briny olive, and creamy dipping sauce. They’re quick to make, fun to serve, and always a hit with friends and family.