I’ve always loved adding a little twist to classic appetizers, and these Fried Olives with Garlic Aioli are one of my favorite creations. There’s something about the crispy bite of a warm olive paired with the creamy, garlicky dip that instantly upgrades any snack table. Whether I’m hosting friends for a casual evening or just craving something savory and satisfying, this recipe never disappoints.
Crispy, golden fried olives are a treat all on their own, but when served with homemade garlic aioli, they become something truly special. The olives take on a crunchy exterior while keeping their juicy, briny centers, and the aioli adds a rich, garlicky contrast that complements them perfectly. It’s a small plate that makes a big impression.
What I love most about this recipe is how quick and simple it is to prepare. You don’t need a lot of ingredients or time in the kitchen to make something that tastes gourmet. These fried olives come together in minutes, and the garlic aioli can be made ahead of time, which makes everything even easier.
This dish is also super versatile. I often serve it as a starter at dinner parties, but it also makes a fantastic snack or appetizer for movie nights, picnics, or weekend get-togethers. And the best part? Even people who think they don’t like olives often change their minds after one crispy, creamy bite.
If you’re looking for something unique yet approachable, these Fried Olives with Garlic Aioli are exactly what you need. They’re bite-sized, flavorful, and crowd-pleasing—a true standout that’s sure to become a go-to favorite in your recipe collection.
Ingredients for Fried Olives with Garlic Aioli
To make this delicious appetizer, you’ll need just a few quality ingredients. These combine to create a perfect balance of crunch, creaminess, and bold flavor.
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Green Olives – Choose large, pitted green olives. Their firm texture and briny flavor hold up well to frying and pair beautifully with the aioli.
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All-Purpose Flour – A light dusting of flour helps the batter stick to the olives and creates a crispier coating.
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Eggs – Beaten eggs act as a binder, helping the breadcrumbs adhere to the olives.
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Breadcrumbs – Use plain or seasoned breadcrumbs for a golden, crunchy finish. Panko breadcrumbs can add extra crispiness.
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Oil for Frying – Use a neutral oil like vegetable or sunflower oil. Make sure it’s hot enough to fry the olives quickly without making them greasy.
For the Garlic Aioli:
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Mayonnaise – This serves as the creamy base. You can use store-bought or homemade mayo.
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Garlic – Freshly minced garlic adds a bold, zesty flavor.
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Lemon Juice – A splash of lemon juice brightens the aioli and balances the richness.
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Salt – A pinch of salt enhances the flavors and brings it all together.
How to Make Fried Olives with Garlic Aioli
Follow these simple steps to prepare this flavorful and crunchy appetizer.
Step 1:
Start by making the garlic aioli. In a small bowl, combine mayonnaise, minced garlic, lemon juice, and a pinch of salt. Mix well and refrigerate to let the flavors blend while you prepare the olives.
Step 2:
Pat the olives dry with paper towels. This helps the coating stick better and reduces splattering when frying.
Step 3:
Set up a breading station. Place the flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Coat each olive by rolling it first in flour, then dipping it in the egg, and finally rolling it in breadcrumbs until evenly covered.
Step 4:
Heat oil in a deep skillet or small saucepan over medium-high heat. Test the oil with a breadcrumb—if it sizzles, it’s ready. Fry the olives in batches, making sure not to overcrowd the pan. Fry until golden brown, about 2–3 minutes, turning occasionally for even crispness.
Step 5:
Use a slotted spoon to remove the fried olives and place them on paper towels to drain excess oil. Let them cool for a minute or two before serving.
Step 6:
Serve the fried olives warm with a side of garlic aioli for dipping. They’re best enjoyed fresh and crispy, right out of the fryer.
How Long to Fry Olives
Frying olives is a quick process, and timing is key to getting that perfect crispiness without overcooking. Most olives will only need 2 to 3 minutes in hot oil. You’ll want to fry them just until the breadcrumb coating turns a deep golden brown and the outside is crisp. The oil should be heated to around 350°F (175°C). If the oil is too cool, the olives will absorb too much oil and turn soggy; too hot, and they’ll brown too quickly without heating through.
Work in small batches so the oil temperature stays consistent. After frying, place the olives on paper towels to soak up any excess oil, then let them cool slightly before serving. The coating will stay crisp while the olive inside remains juicy and flavorful.
How to Store Leftovers
Although fried olives are best served hot, they can be stored and reheated if needed. Here’s how:
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Refrigerator – Place cooled leftovers in an airtight container. Store them in the fridge for up to 2 days. Reheat in a hot oven or air fryer to restore the crispy texture. Avoid microwaving as it can make them soft.
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Freezer – While not ideal, you can freeze fried olives. Lay them out on a tray and freeze individually before transferring them to a sealed container. Reheat straight from frozen in the oven for best results. The texture may be slightly softer, but the flavor holds up well.
Tips for Perfect Fried Olives
If you’re aiming for restaurant-quality results at home, these tips will help you fry olives like a pro:
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Dry the Olives Thoroughly – Moisture is the enemy of crispness. Always pat the olives dry before breading to help the coating stick and to prevent oil splatter.
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Double Coat for Extra Crunch – For a thicker crust, dip the olives in egg and breadcrumbs twice before frying. This creates a more substantial and satisfying crunch.
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Add a Twist – Want more flavor? Try mixing herbs or grated hard cheese into the breadcrumbs. Oregano, basil, or a sprinkle of Parmesan can add a delicious flair.
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Use a Wire Rack – Instead of draining on paper towels, let the fried olives cool slightly on a wire rack. This keeps the bottom from steaming and getting soggy.
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Balance with Aioli – Don’t skip the garlic aioli! Its creamy texture and tangy garlic punch perfectly balance the rich, salty crunch of the olives.
These simple tricks will take your fried olives from good to unforgettable, making them a favorite go-to appetizer in your kitchen.
Print
Fried Olives with Garlic Aioli
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These Fried Olives with Garlic Aioli are the perfect bite-sized appetizer—crispy, salty, and incredibly flavorful. Juicy green olives are coated in golden breadcrumbs and fried to perfection, then served alongside a smooth and garlicky aioli for dipping. Whether you’re hosting a dinner party, serving cocktails, or just craving a savory snack, this recipe delivers crowd-pleasing results with minimal effort.
Ingredients
For the Fried Olives:
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1 cup large green olives, pitted
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1/2 cup all-purpose flour
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2 eggs, beaten
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1 cup breadcrumbs
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Vegetable oil, for frying
For the Garlic Aioli:
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1/2 cup mayonnaise
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1 clove garlic, finely minced
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1 tsp lemon juice
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Salt to taste
Instructions
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Prepare the aioli by mixing mayonnaise, minced garlic, lemon juice, and a pinch of salt. Cover and refrigerate.
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Pat the olives dry thoroughly with paper towels.
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Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
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Roll each olive in flour, then dip into egg, and finally coat with breadcrumbs.
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For a thicker coating, repeat the egg and breadcrumb step once more.
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Heat oil in a deep pan to 350°F (175°C). Fry the olives in small batches for 2–3 minutes, or until golden brown.
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Remove with a slotted spoon and drain on paper towels.
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Serve warm with chilled garlic aioli.
Notes
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For a spicier twist, add a pinch of cayenne to the breadcrumbs.
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Use panko breadcrumbs for an extra-crispy texture.
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Store leftovers in the fridge for up to 2 days; reheat in an oven or air fryer.
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Olives can be breaded in advance and stored in the fridge until ready to fry.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Frequently Asked Questions
Can I use black olives instead of green?
Yes, you can substitute green olives with black ones, but there are some differences to consider. Green olives are firmer and hold their shape better when fried. Black olives tend to be softer and might not maintain the same crispy texture after frying. However, if you enjoy their deeper, mellower flavor, they can still work well.
Can I make these olives in an air fryer instead of deep frying?
Absolutely. If you prefer a lighter version, air frying is a great option. Preheat your air fryer to 375°F (190°C), spray the breaded olives with cooking spray, and air fry them for about 8–10 minutes, shaking halfway through. They won’t be quite as golden as deep-fried, but they’ll still be delicious and crispy.
What type of olives work best for this recipe?
Large, pitted green olives are ideal. Varieties like Castelvetrano or Manzanilla offer a nice balance of saltiness and firmness. Make sure they are pitted for easier eating and more even cooking. Stuffed olives can also be used if you’d like to add extra flavor.
Can I prepare them ahead of time?
Yes, you can prep the olives in advance. Bread them and store them on a baking sheet in the fridge for a few hours before frying. This makes it easy to fry them fresh when needed. However, for best results, don’t fry them too far in advance, as the coating is crispiest right after cooking.
These answers should help you plan and prepare with confidence, whether you’re hosting a party or just treating yourself to a savory snack.