Name: Fried Olives with Garlic Aioli Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 jar green olives, pitted (about 15 oz); 1 cup all-purpose flour; 2 large eggs; 1 cup panko breadcrumbs; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; Vegetable oil, for frying; 1/2 cup mayonnaise; 2 cloves garlic, minced; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; Salt and pepper to taste

Jump to Recipe

Get ready to meet your new favorite party starter: Fried Olives with Garlic Aioli. These crave-worthy bites feature plump green olives, cloaked in a shatteringly crisp coating and served with a creamy, bright garlic aioli for dipping. It’s that rare appetizer that’s elegant enough for guests but simple enough for weeknight snacking. The bold, briny flavor of olives matches up perfectly with the golden crust, while the garlicky dip is the final flourish that brings the whole show to life. Trust me, once you put out a plate of Fried Olives with Garlic Aioli, they won’t last long!

Fried Olives with Garlic Aioli Recipe - Recipe Image

Ingredients You’ll Need

What makes Fried Olives with Garlic Aioli so spectacular is how each unfussy ingredient pulls its weight—adding either crunch, flavor, or creamy tang to the dish. You probably have most of these on hand already, ready to transform simple olives into something truly special.

Green olives, pitted: Choose good-quality, firm green olives for the perfect briny bite. Dry them well to help the coating stick.
All-purpose flour: This is your first layer—it helps the egg and panko adhere, ensuring a crunchy shell.
Large eggs: The eggs act as glue, binding all those delicious layers.
Panko breadcrumbs: Panko brings that signature shattering crunch you want in every bite.
Grated Parmesan cheese: A sprinkle in the breading amps up both flavor and fun.
Salt and pepper: Lift and balance the other flavors, seasoning both outside and in.
Vegetable oil, for frying: Go for something neutral like canola or sunflower—you want the olives to shine.
Mayonnaise: The creamy, tangy base for the garlic aioli dipping sauce.
Garlic, minced: Fresh garlic makes the aioli addictively aromatic—use two cloves for real punch.
Lemon juice: Just a splash adds brightness to the aioli and balances the richness of the fried olives.
Dijon mustard: A hint of Dijon gives depth and a gentle tang to your aioli.

How to Make Fried Olives with Garlic Aioli

Step 1: Prep the Olives

Start by draining the green olives and patting them dry with paper towels. This might sound basic, but it’s crucial—dry olives help the breading cling, keeping the coating crisp and preventing any dangerous oil splatters.

Step 2: Set Up Your Breading Station

Grab three shallow bowls. In the first, whisk together the flour with a pinch of salt and pepper. In the second, lightly beat your eggs. In the third, blend the panko breadcrumbs with the grated Parmesan. Having all three layers prepped side by side makes the assembly line simple and mess-free.

Step 3: Bread the Olives

Take each olive and roll it first in the flour mixture, making sure it’s evenly dusted. Next, dip it into the beaten eggs so the breading sticks. Finally, toss it in the panko-Parmesan blend, pressing gently to coat the olive thoroughly. This triple-dip is what gives Fried Olives with Garlic Aioli their unbeatable crunch and flavor.

Step 4: Fry to Golden Perfection

Pour about two inches of vegetable oil into a deep skillet or frying pan and heat it over medium-high. You’re ready to fry when a breadcrumb sizzles and turns golden upon contact. Work in batches, gently lowering the breaded olives into the oil and frying for 2–3 minutes, or until golden and crisp. Use a slotted spoon to lift them onto a paper towel-lined plate.

Step 5: Whip Up the Garlic Aioli

While the olives cool slightly, stir together the mayonnaise, minced garlic, lemon juice, Dijon mustard, plus a pinch of salt and pepper. The mixture should be silky, thick, and irresistibly garlicky. This aioli is the secret weapon that elevates Fried Olives with Garlic Aioli to next-level snacking.

Step 6: Plate and Serve

Arrange the hot, golden fried olives on a platter with a bowl of garlic aioli for dipping. Serve immediately, and watch as they disappear!

How to Serve Fried Olives with Garlic Aioli

Garnishes

Add a sprinkle of chopped fresh parsley or a light dusting of extra Parmesan over the hot olives for a pop of color and an added layer of savoriness. A swirl of lemon zest on top of your aioli also brightens up the whole plate and hints at the citrusy kick inside the dip.

Side Dishes

Fried Olives with Garlic Aioli are absolutely perfect alongside an antipasto platter—think cured meats, cheeses, roasted red peppers, and crunchy breadsticks. They also pair beautifully with sparkling wine, dry white wine, or even a crisp beer.

Creative Ways to Present

For parties, skewer a few fried olives on cocktail picks and serve standing upright in a wide glass. Or, tuck them into a bowl lined with parchment beside a rustic wooden board piled with other Mediterranean snacks. Little individual dipping cups for the aioli add a fun, elegant touch.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Fried Olives with Garlic Aioli, let them cool completely and store the olives in an airtight container in the fridge. The aioli should stay chilled separately. They’ll keep for up to three days, though their texture is at its peak right after frying.

Freezing

Fried olives freeze surprisingly well. Arrange the cooled, breaded (but unfried) olives on a baking sheet and freeze until solid, then transfer to a zip-top bag. Fry straight from frozen—just add an extra minute to the cook time for perfectly crispy results.

Reheating

To revive leftover olives, spread them out on a baking sheet and reheat in a hot oven (about 400°F) for 5–8 minutes. They’ll recapture much of their original crunch, and the centers will be warm and delicious—almost as good as fresh!

FAQs

Can I use black olives instead of green for Fried Olives with Garlic Aioli?

Absolutely! Black olives, especially large varieties like Kalamata, work beautifully. Just be sure they’re pitted and well-drained; the flavor will be milder and slightly fruitier than green olives.

Is the garlic aioli safe for kids or those wary of raw garlic?

The garlic in the aioli is raw, so it packs a punch. If you’re serving kids or anyone with a sensitive palate, you can either reduce the amount or even lightly roast the garlic for a sweeter, milder flavor that’s still delicious.

Can these be made gluten-free?

Yes! Substitute the all-purpose flour for a 1:1 gluten-free baking blend, and use gluten-free panko. Your Fried Olives with Garlic Aioli will be every bit as crunchy and tasty as the classic version.

What oil is best for frying the olives?

Go for a neutral oil with a high smoke point. Vegetable, canola, or sunflower oil are all excellent choices—they’ll fry up crispy without overwhelming the delicate flavors of the olives or aioli.

Can I make the aioli ahead for Fried Olives with Garlic Aioli?

Definitely! Garlic aioli actually improves if made a few hours in advance; just cover and chill it until ready to serve. The flavors meld and mellow, making it even more luscious.

Final Thoughts

If you’ve never tried Fried Olives with Garlic Aioli before, now’s your chance to experience just how addictive this appetizer can be. With their briny centers, crisp jackets, and luxurious dip, these olives are more than worth a spot in your entertaining (or snacking) repertoire. Give them a try and see how quickly they become the most requested treat at your table!

Fried Olives with Garlic Aioli Recipe

★★★★★

4.8 from 7 reviews

Author: Lily
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Crispy, savory fried olives served with a creamy, garlicky aioli make for the perfect appetizer or snack. These olives are a delightful combination of crunchy outside and juicy inside.

Instructions

Drain the olives and pat them dry with paper towels. In a shallow bowl, whisk together the flour, salt, and pepper.
In a second shallow bowl, beat the eggs.
In a third shallow bowl, combine the panko breadcrumbs and Parmesan cheese.
Heat vegetable oil in a deep skillet or frying pan over medium-high heat. You want enough oil to submerge the olives halfway.
Dredge each olive first in the flour mixture, then dip in the beaten eggs, and finally coat in the panko breadcrumb mixture.
Fry the olives in batches, cooking for 2-3 minutes or until they are golden brown and crispy. Remove the fried olives with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
While the olives are frying, make the garlic aioli by mixing together the mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
Serve the crispy fried olives with the garlic aioli for dipping.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: Mediterranean