Name: Fried Olives with Garlic Aioli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 jar small pimento-stuffed olives (about 5 1/2 ounces), drained and dried; 1/2 cup flour; 1 egg, beaten; 1/2 cup panko bread crumbs; Canola oil, for frying; 1/3 cup mayonnaise; 1 scant tablespoon lemon juice; 1 heaping tablespoon minced garlic; Salt, to taste; Black pepper, to taste

I make these fried olives with garlic aioli whenever I want an appetizer that feels a little special without taking much time. The olives turn crisp and golden on the outside, while the inside stays briny and tender. Paired with a creamy, garlicky aioli, this recipe gives me a warm, savory bite that works beautifully for parties, holiday tables, or simple snacking.

Why You’ll Love This Recipe

I love this recipe because it comes together quickly with a short list of ingredients and delivers big flavor in every bite. The crunchy panko coating adds the perfect texture, and the garlic aioli brings a rich, zesty finish that balances the salty olives. I also like that this appetizer feels elegant, but I can make it with very little effort.

Ingredients

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

1 jar small pimento-stuffed olives, about 5 1/2 ounces

1/2 cup flour

1 egg, beaten

1/2 cup panko bread crumbs

Canola oil, for frying

1/3 cup mayonnaise

1 scant tablespoon lemon juice

1 heaping tablespoon minced garlic

Salt, to taste

Black pepper, to taste

Directions

I start by draining the olives well and patting them completely dry with paper towels so the coating sticks properly.

Next, I coat each olive in flour, dip it into the beaten egg, and roll it in panko bread crumbs until evenly covered.

I heat canola oil in a deep skillet or pan over medium heat until it reaches about 350°F.

Then I fry the olives in small batches for 2 to 3 minutes, until they turn golden brown and crisp. I remove them with a slotted spoon and let them drain on paper towels.

While the olives rest, I stir together the mayonnaise, lemon juice, minced garlic, salt, and black pepper in a small bowl until smooth and creamy.

I serve the fried olives right away with the garlic aioli on the side for dipping.

Servings and timing

I get 4 servings from this recipe, which makes it a great small appetizer for sharing.

Prep time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Calories: 280 kcal per serving

Variations

I sometimes swap the pimento-stuffed olives for plain green olives or even cheese-stuffed olives when I want a slightly different flavor. For a little heat, I like adding a pinch of cayenne or smoked paprika to the panko coating. I also enjoy mixing chopped herbs like parsley into the aioli for a fresher finish. When I want an extra crispy texture, I double-coat the olives by repeating the egg and panko step once more.

Storage/Reheating

I think these olives are best served fresh and hot, since the coating stays crispiest right after frying. If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat them, I place them in the oven or air fryer at 375°F for a few minutes until warmed through and crisp again. I avoid using the microwave because it makes the coating soft.

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FAQs

Can I make fried olives ahead of time?

I prefer making them just before serving for the crispiest texture, but I can bread the olives a few hours ahead and keep them chilled until frying time.

What type of olives work best for this recipe?

I like using small pimento-stuffed olives because they are flavorful and easy to coat, but plain green olives also work well.

Can I use a different dipping sauce?

I enjoy the garlic aioli most, but I can also serve these olives with ranch, spicy mayo, or a simple lemon-herb yogurt dip.

How do I keep the coating from falling off?

I make sure the olives are very dry before breading, and I press the panko on gently so it sticks well during frying.

Can I air fry these instead of deep frying?

I can air fry them for a lighter version, though the texture may be a little less rich than traditional frying. I lightly spray them with oil and cook them until crisp and golden.

Conclusion

I love how this recipe turns a simple jar of olives into a crispy, crowd-pleasing appetizer with very little work. The crunchy coating and creamy garlic aioli create a bold combination that always feels satisfying. Whether I serve them for guests or as a fun snack at home, these fried olives are a recipe I keep coming back to.

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