Ingredients
For the Fried Olives:
1 (5½ oz) jar pimento-stuffed olives
½ cup panko breadcrumbs
½ cup flour
1 egg, beaten
Canola oil, for frying
For the Garlic Aioli:
⅓ cup mayonnaise
1 scant tbsp lemon juice
1 heaping tbsp minced garlic
Salt & pepper, to taste
Instructions
- Drain and pat dry the olives with paper towels.
- Set up dredging bowls: one with flour, one with beaten egg, and one with panko breadcrumbs.
- Roll olives in flour, dip in egg, then coat with panko, pressing gently.
- Heat canola oil in a skillet to 350°F (175°C).
- Fry olives in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
- For the aioli, whisk mayonnaise, lemon juice, garlic, salt, and pepper until smooth.
- Serve fried olives hot with garlic aioli for dipping.
Notes
Stuff olives with cheese or almonds before breading for variety.
Italian seasoned breadcrumbs can replace panko.
Bake at 400°F for 12–15 minutes as a lighter alternative.
Add sriracha or cayenne to aioli for spice.
Ensure olives are well dried before breading so coating sticks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
