Pin it
Fried olives with garlic aioli have become my dinner party secret weapon a crowd pleasing Mediterranean appetizer that combines salty olive crunch with creamy savory dipping sauce Everyone always asks for the recipe and it gets devoured faster than anything else on the spread
I first made these for my book club and not a single one was left on the plate The garlic aioli brings out the olives’ flavor in the most addictive way
Ingredients
- Pimento stuffed olives: choose small firm olives for the best bite the pimento adds a hit of sweetness
- Panko bread crumbs: give the crunchiest coating I always use Japanese style panko for extra crispiness
- All purpose flour: helps the egg and breadcrumbs adhere choose fresh flour for lightness
- Egg: beaten acts as a binder stick to free range or organic eggs for best taste
- Canola oil: neutral flavor and high smoke point ideal for frying
- Mayonnaise: creamy base for aioli full fat is my go to for richness
- Lemon juice: fresh squeezed brings brightness and balances the richness avoid bottled juice
- Minced garlic: fresh cloves provide the strongest flavor jarred works in a pinch but fresh wins
- Salt and pepper: finish the aioli and enhance the overall flavor use flaky salt if you have it
Step-by-Step Instructions
- Prep the Olives:
- Drain your pimento olives well and spread them on a clean towel Pat completely dry Moisture will keep the coating from sticking
- Coat the Olives:
- Set up a breading station with flour beaten egg and panko Roll each olive first through the flour then dip into egg and finish with a thick layer of panko Make sure every olive is evenly coated
- Heat the Oil:
- Pour canola oil into your frying pan about one inch deep Heat on medium until shimmering but not smoking Test with a sprinkle of panko to see if it sizzles right away
- Fry Until Golden:
- Gently add the breaded olives in batches Do not overcrowd Fry for two to three minutes turning as needed until completely golden Brown Remove with a slotted spoon and drain on paper towels
- Make Garlic Aioli:
- In a small bowl whisk together mayonnaise lemon juice and minced garlic Season generously with salt and pepper Taste and add more garlic or lemon to your preference
- Serve and Enjoy:
- Pile the warm fried olives onto a platter and serve immediately with the garlic aioli on the side for dipping
Pin it
Panko bread crumbs are my favorite part They create an irresistible light crunch My nana always used homemade breadcrumbs but once I tried panko I never turned back Once my kids got involved in the dipping and breading it became our favorite kitchen project together
Storage Tips
Store leftover fried olives in an airtight container in the fridge for up to two days Reheat in the oven or air fryer to crisp them back up Avoid microwaving if you want to keep that crunchy coating The aioli should be covered and refrigerated and will stay fresh for about three days
Ingredient Substitutions
Try green Castelvetrano olives or kalamata for variety Stuffed blue cheese olives also work but pat them especially dry No panko Use regular breadcrumbs but the texture will be less airy For aioli you can substitute Greek yogurt for mayonnaise if you want a lighter dip
Pin it
Serving Suggestions
Serve them hot as part of a Mediterranean mezze or on a cheese board They also go wonderfully with sparkling wine or a gin martini A squeeze of extra lemon on top right before serving wakes up all the flavors
Cultural Roots
Fried olives are inspired by Italian Mediterranean traditions especially in regions where olives are central to local cuisine Garlic aioli is classic in Spanish and Provencal cooking together they create an appetizer that spans southern Europe My own twist uses more garlic than most because that big flavor is what people remember
Frequently Asked Questions
- → How do I make the olives extra crispy?
Ensure olives are well-coated in panko and fry in hot oil until golden. Pat the olives dry before breading to help the crumbs stick and crisp up.
- → Can I use other types of olives?
Yes, you can swap pimento stuffed olives for green or black olives, or experiment with different fillings for varied flavors.
- → What can I add to the bread crumbs for extra flavor?
Mixing in grated Parmesan or herbs like oregano and parsley with the panko adds a tasty twist to the coating.
- → Is it possible to prepare these in advance?
You can bread the olives ahead and refrigerate until ready to fry. For best texture, fry them just before serving.
- → How do I thicken garlic aioli if it's too runny?
Add a little extra mayonnaise or a small amount of mashed potato to achieve the desired dipping consistency.