Fried Olives with Garlic Aioli Recipe

Crispy, golden, and utterly addictive, Fried Olives with Garlic Aioli turn snack time into a celebration. Imagine biting into a savory olive—perfectly briny, wrapped in a delicate, crunchy shell—then dipping it in a creamy, garlicky sauce that tingles your tastebuds. Whether you’re hosting friends for game night or looking to jazz up an ordinary evening, these bite-sized flavor bombs promise to steal the spotlight every single time. And the best part? They’re simple to make, spectacular to share, and absolutely impossible to resist.

Ingredients You’ll Need

Ingredients You’ll Need

You won’t need a laundry list of items to put together Fried Olives with Garlic Aioli, but every ingredient pulls its weight. Think salty brine, crispy coating, and a luscious dip—each part slots in perfectly to make these olives totally crave-worthy.

• Pimento-stuffed olives: These bring a wonderfully tangy, slightly sweet pop and provide the core flavor of the appetizer.
• Panko bread crumbs: Japanese-style crumbs create an exceptionally crisp and light exterior—way better crunch than standard breadcrumbs!
• Flour: This is essential for helping the egg and crumbs cling to each olive, ensuring a picture-perfect coating.
• Egg, beaten: Acts as the glue in your breading station, giving you that satisfying crust once fried.
• Canola oil (or peanut oil): Choose a neutral, high-smoke-point oil so your olives come out beautifully golden, never greasy.
• Mayonnaise: The creamy base for your garlic aioli—use your favorite brand for best results.
• Lemon juice: Just a splash lifts the aioli, adding a bright note that balances the richness of the dip.
• Minced garlic: Don’t hold back! This is what transforms ordinary mayo into a flavor-packed aioli.
• Salt & pepper: Adjust to taste; a pinch here brings all the flavors into focus.

How to Make Fried Olives with Garlic Aioli

Step 1: Mix Up the Garlic Aioli

Start by whipping together the mayonnaise, minced garlic, lemon juice, and a little salt and pepper in a small bowl. Give it a good stir so the garlic flavor infuses every spoonful. Let the aioli chill in the fridge while you get busy with the olives—this is where the magic happens! Cooling lets all those flavors meld, making the dip even zestier.

Step 2: Set Up Your Dredging Station

Set out three dishes: one for the flour, one for the beaten egg, and one for your panko bread crumbs. This assembly line makes everything organized and ensures your olives get a thorough, even breading. Just a quick tip—using shallow plates makes rolling the olives that much easier.

Step 3: Dredge the Olives

Drain your pimento-stuffed olives and pat them dry with kitchen paper—if they’re too wet, the breading won’t stick. Roll each olive in the flour, followed by a dunk in the beaten egg, and finally tumble them gently in the panko, making sure they’re fully coated on all sides. The result? The ultimate trio of crunch, flavor, and color!

Step 4: Fry Until Golden

Pour two inches of canola oil into your Dutch oven or heavy-bottomed pan, then heat to 325–350°F. Gently add the olives in batches (don’t crowd the pan!), and fry for about 1–2 minutes until they reach a gorgeous, golden-brown hue. Use a slotted spoon to lift them out and let them rest on a paper-towel lined plate—this helps keep them crisp and light.

Step 5: Serve with Garlic Aioli

Time to eat! Arrange your piping-hot fried olives on a platter and serve with a bowl of chilled garlic aioli. The combo of crunchy exterior and creamy dip is just irresistible—trust me, these will vanish fast.

How to Serve Fried Olives with Garlic Aioli

Garnishes

Sprinkle your Fried Olives with Garlic Aioli with a little fresh parsley, cracked black pepper, or even a dusting of lemon zest for color and aroma. These simple garnishes add a burst of freshness that complements the rich, savory flavors of both olives and aioli.

Side Dishes

Round out your platter with crunchy crudités, toasted baguette slices, or a refreshing Mediterranean salad. Fried Olives with Garlic Aioli are a fabulous match for antipasto platters that feature cheeses, cured meats, and pickled veggies—a true hosting win.

Creative Ways to Present

Level up your presentation by threading a few fried olives onto cocktail picks and arranging them over a bed of greens, or serve them in individual shot glasses with a dollop of aioli at the bottom. For an interactive twist, offer a variety of aioli flavors alongside your classic garlic version!

Make Ahead and Storage

Storing Leftovers

To keep any uneaten Fried Olives with Garlic Aioli fresh, let them cool completely, then store the olives loosely covered in the refrigerator for up to two days. Pop the aioli into an airtight container; it’ll last a few days as well.

Freezing

Fried olives can be frozen! Arrange the cooled olives on a baking sheet and freeze until firm, then transfer to a zip-top bag. They’ll keep for about a month—perfect for impromptu get-togethers. Just don’t freeze the aioli; mayonnaise-based dips don’t thaw well.

Reheating

Give refrigerated or frozen olives a quick blast in a hot oven (375°F for 5–8 minutes) to bring back their crispy coating. Skip the microwave, which can make them soggy. Serve reheated olives hot with freshly stirred garlic aioli for the best taste and texture.

FAQs

Can I use a different type of olive?

Absolutely! While pimento-stuffed olives are classic, you can try feta, blue cheese, or almond-stuffed olives for exciting new flavors in your Fried Olives with Garlic Aioli.

What oil is best for frying?

Canola oil is ideal because of its high smoke point and neutral flavor, but peanut oil is also a great choice. Both will ensure your fried olives turn out crisp without any greasy aftertaste.

How do I keep the breading from falling off?

Drying the olives thoroughly before breading is key. Follow the flour–egg–panko sequence, and gently press the crumbs onto the olives to help them stick. Gentle handling in the oil also helps.

Is it possible to make these gluten-free?

Yes! Substitute gluten-free flour and panko for standard versions, and you’ll have a stellar batch of Fried Olives with Garlic Aioli everyone can enjoy.

Can I make these in an air fryer?

Definitely. Arrange the breaded olives in a single layer, spray with cooking oil, and air-fry at 375°F for about 7–10 minutes, shaking halfway through. The result: nearly as crispy and just as delicious.

Final Thoughts

If you want to turn a regular day into something special, don’t skip making Fried Olives with Garlic Aioli. Every bite is a little celebration—salty, crunchy, creamy, and endlessly shareable. Give it a try—you might just find your new favorite party snack!

Print