To unwind on a brisk Friday evening, there’s nothing better than sipping a gin cocktail and nibbling on a bowl full of salty bite-sized treats. We love all kinds of marinated olives, from Spanish to Greek to Italian. While we seek olives on a tapas menu and could eat a whole bowl in one sitting, many are turned off by the pungent taste and slippery texture. To transform the briny orbs, we decided to fry them and serve them with a creamy aioli.
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Fried Green Olives
- Total Time: 16 minutes
- Yield: 4-6 servings 1x
Description
Crispy fried green olives served with a tangy homemade aioli, perfect for pairing with your favorite cocktail.
Ingredients
- 2 cups (480 ml) pitted green olives, drained and patted dry
- 1/4 cup (60 ml) all-purpose flour
- 1 large egg, beaten
- 1 cup (240 ml) breadcrumbs
- 1 cup (240 ml) canola oil
- 2 large egg yolks
- 1 tsp fresh lemon juice
- 1/2 tsp salt
- 1/2 cup (120 ml) olive oil
- 1 garlic clove, minced
- 1 tsp Dijon mustard
Instructions
- Set up your dredging station: Place the flour on a plate, the beaten egg in a shallow bowl, and the breadcrumbs on another plate.
- Lightly coat each olive in flour, then dip in the beaten egg, and finally roll in breadcrumbs, ensuring all sides are covered.
- Heat the canola oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the breaded olives in batches for about 2-3 minutes or until golden brown, turning occasionally for even cooking.
- Remove the olives with a slotted spoon and drain on paper towels.
- For the aioli, whisk together the egg yolks, lemon juice, and salt in a bowl.
- Slowly drizzle in the olive oil while whisking continuously until the mixture thickens and emulsifies.
- Stir in the minced garlic and Dijon mustard until well combined.
- Serve the fried olives warm with the tangy aioli on the side.
Notes
- Ensure the olives are well-drained and patted dry before breading to help the coating adhere better.
- The aioli can be made a day in advance and stored in the refrigerator.
- Serve the olives immediately for the best texture.
- If you prefer a spicier aioli, add a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 0
- Sodium: 400
- Fat: 22
- Carbohydrates: 10
- Fiber: 1
- Protein: 3
- Cholesterol: 50
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Frequently Asked Questions
Why is it important to pat the olives completely dry before breading?
The notes specifically flag this step: moisture on the olives prevents the flour from adhering properly, which causes the breadcrumb coating to slide off or become soggy in the oil rather than crisping up. Drain the 2 cups of pitted green olives well and pat them thoroughly with paper towels before starting the dredging station.
Can I make the aioli ahead of time?
Yes — the notes say the aioli can be made a day in advance and stored in the refrigerator. The recipe makes it from scratch by whisking together 2 egg yolks, 1 tsp lemon juice, and 1/2 tsp salt, then slowly drizzling in 1/2 cup olive oil while whisking to emulsify, finishing with minced garlic and Dijon mustard. 
Why does the article say frying converts olive skeptics?
The article explains that many people are put off by the pungent taste and slippery texture of raw marinated olives. Breading and frying them at 350°F (175°C) transforms the texture into crispy and snackable, while the heat mellows the brine’s sharpness — making them approachable even for people who normally avoid olives.
