Fried Olives with Garlic Aioli

Craving something crunchy, briny, and utterly addictive? Enter fried olives with garlic aioli—a Mediterranean-inspired appetizer that instantly elevates any snack spread. This golden, bite-sized treat is bold, zesty, and perfectly paired with a smooth, garlicky dip that’ll have everyone reaching for seconds. Whether you’re prepping for a dinner party, planning game-day snacks, or just looking for something a little fancy without the fuss, this recipe is the ultimate go-to.

So who’s this recipe for? It’s for the olive lovers, the garlic fans, the finger-food fanatics—and basically anyone who loves snacking with a bit of flair. It’s simple, customizable, and ready in under 30 minutes. Let’s fry it up!

Why Fried Olives with Garlic Aioli Are a Must-Try

Fried olives might not be the first snack that comes to mind, but once you try them, you’ll wonder why they’re not a staple everywhere. The crunchy coating balances perfectly with the juicy, salty olive center. When dipped in creamy garlic aioli, each bite explodes with flavor.

They’re ideal for cocktail hours, cheese boards, or tapas-style dining. Plus, they look impressive, even though they’re super easy to make. That’s a win-win in our kitchen book.

Ingredients Overview

Fried Olives:

• 1 cup large green olives, drained and patted dry
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup plain breadcrumbs (or panko for extra crunch)
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• Vegetable oil, for frying

Garlic Aioli:

• 1/2 cup mayonnaise
• 2 garlic cloves, finely minced or grated
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste

Optional additions: A pinch of cayenne for spice or smoked paprika for depth.

Kitchen Equipment Needed

Here’s what you’ll need to bring this deliciousness to life:

• Medium and small mixing bowls
• Slotted spoon
• Deep frying pan or skillet
• Paper towels
• Measuring cups and spoons
• Tongs or fork
• Whisk or spoon for aioli
• Thermometer (optional, but helpful for frying)

How to make Fried Olives with Garlic Aioli

Prepare the Olives

Start by draining your olives and patting them dry with a paper towel. This step is crucial to help the breading stick and to prevent oil splatters.

Set Up Your Breading Station

In three separate bowls, set up the following:

• Bowl 1: All-purpose flour
• Bowl 2: Beaten eggs
• Bowl 3: Breadcrumbs mixed with Parmesan, Italian seasoning, salt, and pepper

Coat each olive in flour, then dip into the egg, and finally roll in the breadcrumb mixture. Make sure each one is fully coated.

Heat the Oil

Pour enough vegetable oil into your pan to cover the olives halfway. Heat it to 350°F (you can test it with a thermometer or drop in a breadcrumb—if it sizzles, you’re good to go).

Fry the Olives

Fry the olives in small batches, about 2–3 minutes per batch, turning occasionally to ensure even browning. Use a slotted spoon to transfer them to a paper towel-lined plate once golden and crispy.

Make the Garlic Aioli

While the olives cool slightly, whip up your aioli. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.

Serve

Pile your fried olives onto a platter, serve with a generous bowl of garlic aioli, and get ready to impress your guests (or yourself!).

Tips for Perfect Fried Olives

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• Dry olives thoroughly: Any moisture will make it harder for the coating to stick and can cause splattering during frying.
• Use panko: If you love that extra crunch, swap out regular breadcrumbs for panko.
• Keep the oil hot: Don’t overcrowd the pan—too many olives will drop the oil temperature and make them soggy.
• Use a cooling rack: If you have one, rest fried olives on a wire rack over a sheet tray instead of paper towels for max crispiness.

Recipe Swaps & Variations

• Stuffed olives: Try using olives stuffed with blue cheese, feta, or even jalapeños for extra flavor.
• Herbaceous breadcrumb coating: Add finely chopped parsley, oregano, or rosemary to the breadcrumb mix.
• Vegan version: Use a plant-based egg substitute and vegan mayo to make this recipe completely vegan.
• Air fryer method: Spray the breaded olives lightly with cooking spray and air fry at 400°F for 8–10 minutes, shaking halfway through.

Serving Suggestions and Pairings

• Cocktail hour: Serve alongside martinis, Negronis, or sparkling wine.
• Tapas night: Pair with marinated peppers, manchego cheese, and crusty bread.
• Salads and soups: Add a small pile of fried olives as a savory side to creamy tomato soup or a Caesar salad.
• Snack board: Think olives, nuts, cured meats, and fresh veggies for a colorful and textural contrast.

How to Store and Reheat Leftovers

Storage:
Place leftovers in an airtight container lined with a paper towel. Store in the fridge for up to 3 days.

Reheating:
Pop them in a 375°F oven or toaster oven for 8–10 minutes to crisp them back up. Avoid microwaving—they’ll go soggy.

Freezing:
You can freeze breaded (but unfried) olives on a tray until solid, then store in a zip-top freezer bag for up to a month. Fry straight from frozen—just add an extra minute or two to cooking time.

FAQs About Fried Olives with Garlic Aioli

Can I use black olives instead of green olives?
Yes, you can! However, green olives tend to hold their shape and texture better during frying. Black olives are softer and may be more prone to falling apart when cooked, so handle them gently.

What’s the best oil to use for frying olives?
Neutral oils with a high smoke point like vegetable oil, canola oil, or sunflower oil work best. Olive oil can be used, but only for shallow frying as it has a lower smoke point.

Can I bake or air fry the olives instead of deep-frying?
Absolutely! For a healthier option, you can bake them at 400°F (200°C) for about 15–20 minutes, or use an air fryer at 375°F (190°C) for 8–10 minutes. Make sure to spray them lightly with oil for crispiness.

How do I keep the coating from falling off during frying?
Dry the olives thoroughly before breading, press the breadcrumbs on well, and chill them in the fridge for 10–15 minutes before frying. This helps the coating stick better.

Can I make garlic aioli without raw garlic?
Yes! If you’re sensitive to raw garlic’s pungency, roast the garlic first or use garlic powder for a milder, sweeter flavor.

How long will the garlic aioli last in the fridge?
Homemade garlic aioli can last up to 4–5 days when stored in an airtight container in the refrigerator.

Conclusion

Fried olives with garlic aioli are the appetizer you never knew you needed. They’re fast, easy, and utterly addictive. With a crispy coating and that creamy garlic dip, this is a snack you’ll make again and again. Whether you’re prepping for a fancy dinner or just craving a savory bite, this recipe fits the bill.

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