These Crispy Fried Olives with Creamy Aioli are a bold, crunchy appetizer that’s perfect for parties, snacks, or tapas nights. Plump olives are coated in a golden, crispy breading, then fried until perfectly crunchy. Served with a rich, garlicky aioli, each bite delivers a satisfying combination of salty, savory, and creamy flavors that will keep everyone reaching for more.
2. Ingredients
For the fried olives:
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1 cup large green or black olives, pitted
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½ cup all-purpose flour
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1 teaspoon paprika
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½ teaspoon garlic powder
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¼ teaspoon salt
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1 large egg, beaten
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½ cup panko breadcrumbs
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Vegetable oil, for frying
For the creamy aioli:
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¼ cup mayonnaise
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1 clove garlic, minced
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1 teaspoon lemon juice
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½ teaspoon Dijon mustard
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Salt and pepper, to taste
3. Instructions
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Prepare the aioli:
In a small bowl, mix mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper. Adjust seasoning to taste. Refrigerate until ready to serve. -
Prepare the coating:
In a shallow bowl, mix flour, paprika, garlic powder, and salt. Place beaten egg in a separate bowl, and panko breadcrumbs in a third bowl. -
Coat the olives:
Pat olives dry. Dip each olive first into the flour mixture, then into the egg, and finally coat with panko breadcrumbs, pressing lightly to adhere. -
Heat the oil:
Pour vegetable oil into a deep skillet or pot to about 1–2 inches deep. Heat over medium-high heat to 350°F (175°C). -
Fry the olives:
Fry olives in small batches for 2–3 minutes until golden brown and crispy. Avoid overcrowding the pan to maintain crispiness. Remove with a slotted spoon and drain on paper towels. -
Serve:
Serve warm with the creamy aioli on the side for dipping. Garnish with fresh herbs if desired.
4. Preparation Time
Total: 25–30 minutes
Prep: 10–15 minutes
Cook: 10–15 minutes
5. Serving
Makes 2–3 servings (about 12–15 olives per serving)
6. Nutrition (per serving)
Calories: 180 kcal
Protein: 3 g
Fat: 14 g
Carbohydrates: 10 g
Sugar: 1 g
7. Tips
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Olive choice: Use large pitted olives such as Castelvetrano or green Manzanilla for best texture.
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Extra crunch: Panko breadcrumbs give a light, crispy coating, but regular breadcrumbs can work for a softer texture.
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Oil temperature: Keep the oil at 350°F to ensure the coating crisps without absorbing too much oil.
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Make ahead: Prepare aioli in advance; fry olives just before serving to maintain crispiness.
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Serving suggestion: Pair with charcuterie, cheese boards, or as an appetizer with cocktails.
8. Final Thought
These Crispy Fried Olives with Creamy Aioli are a crunchy, flavorful snack that elevates simple olives into an irresistible treat. The combination of golden, crispy coating and rich, garlicky aioli makes them perfect for entertaining, tapas nights, or a sophisticated snack. Each bite offers a satisfying crunch and bold flavor that’s sure to impress.
