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4.12 from 52 votes

Fried Olives with Garlic Aioli

A crispy new twist on a favorite cocktail party finger food, paired with a zesty aioli for dipping- for the ultimate party treat.


For The Fried Olives

  • 1 5 1/2 oz jar of small pimento stuffed olives
  • 1/2 cup panko bread crumbs
  • 1/2 cup flour
  • 1 egg beaten
  • canola oil, for frying

For The Garlic Aioli

  • 1/3 cup mayonnaise
  • 1 scant tbsp lemon juice
  • 1 heaping tbsp minced garlic
  • salt & pepper, to taste


To Make The Aioli

  • Mix all the ingredients together. Chill before serving.

To Make The Fried Olives

  • Heat a couple of inches of canola oil in a dutch oven until it reaches 325-350 degrees on a thermometer.
  • Separate the flour and bread crumbs out onto flat plates. The egg into a small bowl.
  • Dredge the olives in the flour, and then into the beaten egg or buttermilk.
  • Roll them around in the breadcrumbs until evenly coated.
  • Working in batches, fry the olives in the hot oil, just until they are golden brown.
  • Remove the fried olives to a paper towel lined plate to absorb the excess oil. 
  • Serve warm, with the aioli.


recipe adapted from The View From Great Island