If you’re searching for an appetizer that brings major wow-factor to your next gathering, look no further than Fried Olives with Garlic Aioli. These crispy golden bites are everything you want in a party snack: salty, crunchy, brimming with flavor from punchy green olives and their spiced panko coating, all finished with a luscious garlic aioli for dipping. This snack delivers both Mediterranean sophistication and irresistible comfort, perfect for impressing your friends or treating yourself. Whether you’re an olive lover or just looking to shake up your appetizer game, Fried Olives with Garlic Aioli will add a spark to any table.
Ingredients You’ll Need
The ingredient list for Fried Olives with Garlic Aioli is short, but each item plays an important role—from creating that crave-worthy crunch to delivering creamy, tangy dipping perfection. With just a handful of pantry staples and a few flavor-boosters, you’re on your way to the best finger food ever!
- Green Olives: Choose firm, pitted green olives for a satisfyingly salty base—classic, but you can mix in some black olives for added variety.
- All-Purpose Flour: The first step to getting a perfectly crispy coating; this helps the egg and breadcrumbs stick beautifully.
- Large Eggs (beaten): Acts as the glue between the flour and breadcrumbs, ensuring everything stays in place and fries up perfectly.
- Panko Breadcrumbs: Japanese-style breadcrumbs guarantee a shatteringly crisp coating that regular breadcrumbs just can’t beat.
- Smoked Paprika: Adds a subtle warmth and smoky depth to the crunchy breadcrumb mixture.
- Black Pepper: A hint of pepper in both breading and aioli for layers of zingy flavor.
- Vegetable Oil for Frying: Make sure you have enough for at least a 1-inch-deep layer—neutral oils work best for a clean, golden fry.
- Mayonnaise: The creamy base for your garlicky aioli dipping sauce.
- Garlic Clove (minced): Just one clove vanilla—but trust, it delivers that signature sharp kick to your aioli.
- Lemon Juice: Brings bright acidity to balance the richness of the mayo and fried olives.
- Salt: Just a pinch enhances all the flavors in both aioli and olives.
How to Make Fried Olives with Garlic Aioli
Step 1: Mix the Garlic Aioli
Begin by making the aioli—this not only gives it time to chill, but also lets those garlic and lemon flavors mingle for maximum punch. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, salt, and black pepper. Cover and refrigerate until you’re ready to plate everything up. This sauce is so good, you’ll want to sneak a taste or two while you cook!
Step 2: Set Up Your Breading Station
Now it’s time to get organized before the real fun (and mess) begins. Set three shallow dishes side by side: one each for the flour, beaten eggs, and panko breadcrumb mixture. For the panko, add smoked paprika and black pepper directly to the breadcrumbs and give them a good stir. Having everything lined up makes the breading process a breeze.
Step 3: Dredge the Olives
Pat your olives dry with paper towels—this step is easy to skip, but it’s the secret to getting the flour to stick. First, roll each olive in flour, then dip it into the beaten egg, and finally coat it generously in the panko crumb mixture. If you’re feeling adventurous, you can even stuff the olives with a little feta or cream cheese before breading!
Step 4: Fry to Crispy Golden Perfection
Pour enough vegetable oil into a deep skillet to create about a 1-inch-deep layer. Heat over medium until the oil reaches 350°F—a thermometer helps, but a breadcrumb should sizzle and brown in about 60 seconds if you need a visual cue. Fry the olives in batches, being careful not to overcrowd the pan, for 1 to 2 minutes. They should be a beautiful, deep golden brown. Scoop out with a slotted spoon and let them drain briefly on paper towels to keep them extra crispy.
Step 5: Serve Hot with Garlic Aioli
The contrast of hot, just-fried olives and cool, zippy aioli is absolute magic. Pile your golden nuggets onto a platter and serve immediately with the chilled Garlic Aioli as a dip—you’ll want to be quick before they disappear!
How to Serve Fried Olives with Garlic Aioli
Garnishes
Take the presentation up a notch by showering your Fried Olives with Garlic Aioli platter with a sprinkle of chopped fresh parsley, a dusting of flaky sea salt, or even a squeeze of extra lemon juice for a little citrusy sparkle. Each finishing touch highlights the snack’s Mediterranean character and makes every bite pop.
Side Dishes
If you’re building a generous snack board, these crispy olives are right at home next to sliced cheeses, charcuterie, roasted nuts, and marinated veggies. Add a bowl of marinated feta, warm pita bread, or a simple arugula salad—these partners keep things fresh and satisfying without stealing the spotlight from your Fried Olives with Garlic Aioli.
Creative Ways to Present
Transform your Fried Olives with Garlic Aioli into party perfect finger food by threading a few onto skewers or toothpicks for easy dunking. For a fun twist, serve individual mini cups with a dollop of aioli in the bottom and a few olives on top—ideal for passing at cocktail parties. They also look beautiful nestled along a mezze board for a stunning edible centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover Fried Olives with Garlic Aioli in an airtight container in the fridge for up to two days. While nothing beats their fresh-from-the-fryer texture, these olives still offer plenty of flavor even after they’ve cooled. Be sure to store the aioli separately.
Freezing
You can freeze the breaded (but unfried) olives on a parchment-lined tray until solid, then transfer them to a zip-top bag and freeze for up to a month. When you’re ready, just fry straight from frozen, adding an extra minute or so to the cooking time. Avoid freezing fried olives, as the crispiness may suffer.
Reheating
To recapture that irresistible crunch, reheat leftover olives in a preheated 375°F oven or air fryer for 5–7 minutes. Skip the microwave, since it can make the coating soggy. Let them rest for a minute before serving with chilled aioli, and they’ll be almost as good as new!
FAQs
Can I use black olives for this recipe?
Absolutely! A blend of green and black olives creates a fun mix of flavors and looks fantastic on the plate. Just make sure whichever type Appetizer.
What else can I put in the breadcrumb mixture?
Feel free to get creative—add grated parmesan, dried herbs like oregano or thyme, or even a pinch of cayenne for an extra kick. Each tweak will give your Fried Olives with Garlic Aioli its own signature spin.
Do I have to make the aioli from scratch?
While homemade garlic aioli takes minutes and makes a huge flavor difference, you can substitute your favorite prepared garlic mayo or aioli in a pinch. Stir in extra lemon or garlic to bump up the zest!
Can Fried Olives with Garlic Aioli be made gluten free?
Yes! Substitute a cup-for-cup gluten-free flour and gluten-free panko or crushed rice crackers for the coating. Be sure all other ingredients are certified gluten-free if you’re serving someone with allergies.
Is it possible to bake these instead of frying?
Baking is an option if you want to skip the frying oil. Coat the breaded olives with nonstick spray and bake at 400°F on a parchment-lined sheet for about 15–18 minutes, turning halfway. They’ll be crisp, though not quite as shatteringly crunchy as the traditional method.
Final Thoughts
If you’re ready for an appetizer that’s quick, impressive, and bursting with flavor, give Fried Olives with Garlic Aioli a try. It’s the kind of dish that will have your guests eagerly reaching for seconds and asking for your secret. Go ahead—treat yourself to these golden bites of joy!
Print
Fried Olives with Garlic Aioli Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Delight your guests with these crispy Fried Olives served with a zesty Garlic Aioli dip. Perfect for parties or as a unique appetizer!
Ingredients
Fried Olives:
- 1 cup pitted green olives
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Garlic Aioli:
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the Aioli: Whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper. Refrigerate until ready to serve.
- Coat Olives: Dredge olives in flour, dip in egg, and coat with breadcrumb mixture.
- Fry Olives: Fry in hot oil until golden and crispy.
- Drain and Serve: Remove olives, drain on paper towels, and serve hot with chilled aioli.
Notes
- You can use a mix of green and black olives for variety.
- For extra flavor, try stuffing olives with cheese before breading.
Nutrition
- Serving Size: About 8 olives with 1 tablespoon aioli
- Calories: 190
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
