Fried Crispy Olives with Garlic Aioli Recipe

Golden, crunchy bites of briny green olives coated in a Parmesan-herb crust, served with a creamy garlic-lemon dipping sauce. Inspired by Mediterranean street food, these addictive appetizers are perfect for parties, game nights, or as a gourmet snack. Quick to make with pantry staples, they balance salty, crispy, and zesty flavors in every bite. Serve them hot for a crowd-pleasing starter that pairs wonderfully with wine, beer, or cocktails!

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins
Calories: ~250 per serving | Servings: 4

Ingredients

For the Fried Olives:

• 1 cup green olives (drained)
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and black pepper (to taste)
• Vegetable oil (for frying)

For the Garlic Aioli:

• ½ cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Salt and pepper (to taste)

Instructions

1. Coat the Olives

• In a bowl, toss drained olives with flour until fully coated.
• Dip each floured olive into beaten eggs, letting excess drip off.
• Roll in breadcrumbs mixed with Parmesan, Italian seasoning, salt, and pepper. Press gently to adhere.

2. Fry to Crispy Perfection

• Heat 1–2 inches of vegetable oil in a deep skillet to 350°F (180°C).
• Fry olives in batches for 2–3 minutes until golden brown. Avoid overcrowding.
• Transfer to a paper towel-lined plate to drain excess oil.

3. Make the Aioli

• Stir together mayonnaise, minced garlic, lemon juice, salt, and pepper. Chill until serving.

Pro Tips

• Oil temperature: Use a thermometer to maintain 350°F—too hot burns crumbs, too cool makes soggy.
• Extra crunch: Use panko breadcrumbs or mix in 1 tsp smoked paprika.
• Stuff olives: Fill olives with goat cheese or almonds before breading for a gourmet twist.

Variations

• Cheesy upgrade: Add ¼ cup shredded mozzarella to the breadcrumb mix.
• Spicy kick: Mix ½ tsp chili flakes into the aioli or breadcrumbs.
• Herb swap: Replace Italian seasoning with dried thyme or rosemary.

Serving Ideas

• Pair with prosciutto, marinated veggies, or charcuterie boards.
• Drizzle aioli over the olives or serve on the side for dipping.

Storage

• Fridge: Store fried olives in an airtight container for 2 days. Reheat in the oven or air fryer.
• Aioli: Keeps refrigerated for up to 5 days.

These crispy, salty bites disappear fast—double the batch if you’re hosting!