Fried Olives are the best little appetizers in the world ~ they’re crisp on the outside, warm and juicy on the inside ~ dip them in a little garlicky aioli and you’ll be in heaven, guaranteed!
My husband is a people watcher. Me, not so much. So when we go out for the occasional date night or drink, I always look for a cozy booth in the corner, while he’ll go right for the table in the middle of it all, especially when it’s a hot new place like the one we were at last night. This is the man who spent the better part of one of our anniversary dinners with his eyes riveted on the next table over… at Marlon Brando. It’s an occupational hazard of living in Los Angeles. and it has played out over and over again throughout the years, with sightings from the sublime to the ridiculous. But I digress…my point was that we had these fried olives last night and they are AMAZING. Definitely worth the all-caps effect there, trust me.
This wonderful appetizer is put together straight from pantry staples. You’ll need a jar of small pitted olives, you can use stuffed or unstuffed. I’ve made both, but I think I prefer the stuffed, it adds a little extra flavor dimension. The olives get dredged in flour, then doused in a buttermilk or a beaten egg, and then dredged a second time in breadcrumbs. This double dunking is a little messy, but insures a perfect crisp crust.
Something transformative happens to an olive when you fry it. No kidding, these will surprise you, they are fabulous. They make the perfect cocktail nibbles, and I think it’s always nice to serve people something they haven’t necessarily had a million times before.
Unlike most fried foods, these olives reheat beautifully in a 350F oven — that’s HUGE! That means you can make them ahead and easily reheat as friends arrive. And, if you can salvage any leftovers, you can enjoy them the next day, I even microwaved them and they were great.
Ingredients
- 1 5 1/2 oz jar of small pitted green olives (or pimento stuffed olives)
- 1/2 cup plain bread crumbs
- 1/2 cup all purpose flour
- 1 egg, well beaten, or 1/2 cup buttermilk
- vegetable oil for frying
- Parmesan cheese for garnishing (optional)
- 1/3 cup mayonnaise
- juice of 1/2 lemon
- 1 clove of garlic, finely minced
- salt and pepper to taste
Instructions
- In a heavy bottomed pot heat a couple of inches of vegetable oil until it reaches 325-350 degrees on a thermometer.
- While it is heating, set out the flour in a pie plate or shallow dish, and the breadcrumbs in another. Put the beaten egg or the buttermilk in a small bowl
- Dredge the olives in the flour, and then into the beaten egg or buttermilk.
- Toss them into the breadcrumbs and make sure they get evenly coated.
- Fry the olives in the hot oil until they are golden, this will take about a minute and a half. Do this in batches so the oil doesn't cool down when you add the olives.
- Drain the olives on a paper towel, and serve hot. Toothpicks help with the dipping.
- To make the aioli whisk together all the ingredients.
- The olives can be reheated by putting in a 350F oven for a few minutes. They can even be briefly microwaved.
Notes:
- Can you use any kind of olive? Probably, as long as they’re pitted, but I think a small green olive works best because it gives you just the right size bite and the flavor isn’t overpowering. Stuffed or unstuffed works.
- Can you bake these? I suppose it’s possible, I haven’t tried. Let me know if you try. If you don’t like fried foods you might check out one of my healtheir roasted olive recipes instead, here, and here.
- Can you make these ahead? Yes! Make them earlier in the day and right before you want to serve them pop them into a 350F oven for a few minutes until they’re sizzling.
- I don’t have a thermometer, can I still make these? Yes, but the oil has to be hot enough. To test it, drop an olive in, it should sizzle right away and fry to golden in about a minute to a minute and a half. And get an oven thermometer, they are really cheap.
This recipe originally appeared on October 19, 2012. I have updated the recipe and photos. Why? Because these are so damn good!
I bet you'll love these too!
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50 Comments
Maryam
April 14, 2017 at 6:50 pmThey look so good, but when I made them they taste like fried olives, lol..
Nick
March 28, 2017 at 4:28 pmI’m sure it’s ok to use a deep fat fryer right?
Sue
March 28, 2017 at 4:44 pmYes, that would be fine for these, Nick.
Nick
March 31, 2017 at 5:16 pmWell my wife and kids love em! We are green olives fans anyways so they didn’t last too long. I made 3 batches lol!
Sue
March 31, 2017 at 5:18 pmOh my gosh, I could eat these every day of my life…I haven’t tried to fry black olives…I’m going to give that a try next :)
Dolores
November 27, 2016 at 9:55 amThis sound delicious. I think I will try with a cheese stuffed olive or garlic stuffed olive. Both should be very good with the garlic aioli. Thanks for this great idea.
Sue
November 27, 2016 at 10:18 amYou can fry stuffed olives, Dolores, but be aware that the stuffing can sort of pop out during the frying process, so make sure you get the olives well coated beforehand, and don’t let them spend too much time in the oil. Good luck!
Maya
December 26, 2015 at 4:34 pmThank you for the recipes, I find your recipe very interesting.
nicole (thespicetrain.com)
November 18, 2015 at 11:27 amOh my goodness, what an incredible idea! I never would have thought of frying olives. Sounds phenomenal. :)
Sue
November 18, 2015 at 11:48 amYou’ve got to try it Nicole, they’re a great surprise :)
Kate
November 10, 2015 at 5:25 amThese olives and a glass of red wine is my dream dinner. Yum!
Sue
November 10, 2015 at 6:42 amCome on over!
Charlotte
November 8, 2015 at 6:41 amI just (15 minutes ago) made your olives and they are great. Yes, for breakfast as last minute we out last night and did not make as planned. I also just found your honey connection and placed an order. I must have been away when you posted that this summer. Thanks again.
Charlotte
Sue
November 8, 2015 at 7:10 amI love to hear feedback on these olives, I’m a huge fan of them. And I’m excited that you are getting the honey, I’m sure you’ll find lots to make with it this season. Thanks for taking the time to leave a comment Charlotte <3
Mary Ann | The Beach House KItchen
November 4, 2015 at 9:01 amNever thought of frying olives Sue! I’m a HUGE olive fan, so I will definitely be giving this recipe a go!! YUM!
Claudia
November 4, 2015 at 6:17 amI love these little nibbles. I live in a family of “people watchers.” I eavesdrop. But when it comes to delectable food such as this – we’re all about the eating. Loving that make-ahead tip!
Chris Scheuer
November 3, 2015 at 10:28 amWow, they look amazing Sue. I have to laugh at you going right home and recreating them. Only because I would totally do that! I love that you can make them ahead.
Rosemary Wolbert | Sprigs of Rosemary
November 3, 2015 at 3:20 amI needed a new snack/appetizer recipe. Never thought of olives. Should have, though.
cheri
November 2, 2015 at 2:59 pmHi Sue, love these olives, they look amazing. Marlon Brando that’s pretty cool.
Laura (Tutti Dolci)
November 2, 2015 at 12:53 pmThese are the perfect bite for appetizer hour! Is it 5:00 yet?! ;)
Angie@Angie's+Recipes
November 2, 2015 at 11:32 amI am a fan of fried olives…it has been ages since I last had some. Thanks for sharing, Sue.
Abbe @ This is How I Cook
November 2, 2015 at 10:32 amLove these! I’m an olive lover even though I hated them as kid. I do baked olives with a cheese pastry for appetizers, that are good. These sound better. Bur they are fried-and who doesn’t love fried anything? I wouldn’t be people watching with these in front of me!
Sue
November 2, 2015 at 10:42 amI didn’t like olives as a kid either, but I do find that the stuff I hate first and then eventually learn to love become my biggest cravings!
DAVID M. DUNN
November 2, 2015 at 10:23 amThese are now on my “to do-NOW!” list but I have no doubt that you didn’t check out Brando too.
C’mon now, share with us: what did he eat, who was he with, how drunk? Time to dish.
Sue
November 2, 2015 at 10:40 amHah! Grant remembers every detail, I’ve blocked it out!
Holly N @ Spend With Pennies
November 2, 2015 at 10:16 amI need these in my life! I feel like I could eat a whole bowl full myself! Can’t wait to give these a try!
Sue
November 2, 2015 at 10:37 amI predict these will be your new foodie obsession Holly :)
annie
November 2, 2015 at 7:47 amWhen I first saw the picture, I thought “what-is-that-i-want-it.” And then when I read what they were, I changed “want” to “need.” I’ve always tried to make crispy olives, but have always failed because I never breaded them, like you did here. This is so so so perfect. Thank you!
Sue
November 2, 2015 at 8:11 amIf they sound good to you then you will be in heaven when you make them, let me know!
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Debby Foodiewife
May 7, 2013 at 1:10 amHere’s what’s weird. I really don’t care for kalamata olives. But, there’s a popular restaurant that serves them just this way. I absolutely love them! I vote for the panko crumbs, and you can bet that I’ll make these for Happy Hour at home. Lovely!
rmcginnis
April 14, 2013 at 8:52 pmI’ve made these with large ripe black olives stuffed with mozzarella. Soooooo good too!!
BiteSizedJessica
January 25, 2013 at 4:17 pmThese look so awesome. There’s a restaurant near my parents house that puts these on the table along with their bread basket. I legitimately try to eat as many as possible before anyone else can get to them. I’m definitely going to try your recipe at home!
Sandy Erwin
December 30, 2012 at 12:33 amThese look amazing. I can’t wait to try them. I may also try the garlic stuffed and jalapeno stuffed olives as well.Mmmm!
Brenna
October 23, 2012 at 12:59 amYES YES YES. Had these on our anniversary at a little harborside restaurant and I’ve been dying to go back. I think it would be lovely to see you tackle Devils on Horseback next. Mmmm…
Tricia
October 22, 2012 at 3:04 pmThese sound so interesting. I adore olives – really, really love them. This sounds perfect for me :)
Tricia @ Saving room for dessert
November 2, 2015 at 8:01 amI can’t believe I haven’t made these yet – they are gorgeous and sound absolutely wonderful! I could hurt myself on these :) Thanks! Beautiful photos too!
Sue
November 2, 2015 at 8:12 amThe key is to make them for a group, then you definitely won’t get enough to do any damage ;)
From Beyond My Kitchen Window
October 22, 2012 at 9:24 amI have never had a fried olive, but boy do they look good.
Lisa
October 20, 2012 at 10:04 pmIn Italy, these are called Olive Ascolane (because they are originally from the town of Ascoli Piceno in Le Marche). However, those use larger green olives and they are always stuffed with ground meat (a combination), veggies (carrot, celery, onion) and spices before breading/frying. They have become a popular appetizer snack throughout Italy. So yes, they can indeed be stuffed. If you think these are good, look up a recipe for olive ascolane!! Soooo delicious!
belleau kitchen
October 20, 2012 at 7:36 amThese are just bloody genius! Again your Friday cocktail hour is excellent!! I love LA. where abouts are you? Think we may be coming out for NYE!!
Ellen
October 20, 2012 at 11:17 amThey sound delicious! and beautiful pictures.
I must try this recipe.
Bites from life with the barking lot
October 20, 2012 at 1:48 amCan’t wait to try these. They look and sound amazing!!
Mary
October 19, 2012 at 11:22 pmI have never heard of fried olives, Sue. I NEED to know what I am missing though, so I have just added olives to my shopping list. I love finding new foods this way!
Nantucket Daffodil
October 19, 2012 at 9:22 pmThese look sooooo good…a delicious blending of salty and yum! I feel a bit out of touch…somehow I missed the big move. I am sad you are no longer close by. I have decided you are my cookbook…so thanks!
Sue/the view from great island
October 19, 2012 at 11:10 pmI can see how you missed our move, I’m still dizzy thinking about criss-crossing the country twice in 18 months! I hope you try these, they are really special.
Averie @ Averie Cooks
October 19, 2012 at 4:23 pmI need to pop a few of these babies…they look so good and perfectly pop-able! And love how crunchy they got. Perfect!
Sue/the view from great island
October 19, 2012 at 11:19 pmThey sure are pop-able…I think the olives even get a little rounder somehow in the hot oil.
Heather Schmitt-Gonzalez
October 19, 2012 at 3:37 pmI’m a people watcher, too =) And I’m positive that two people could polish these babies off in no time flat. YUM!