fried olives

Fried Olives

Whole olives are dusted with flour and breadcrumbs, then fried in hot oil until the exterior is golden and crisp. The quick frying process creates a crunchy shell that contrasts with the tender, briny interior, highlighting the natural flavor of the olives. Seasonings such as garlic, herbs, or chili can be added for additional depth.

During cooking, the olives remain plump and juicy while the exterior crisps evenly. The preparation emphasizes careful frying to avoid splitting or overcooking, producing a snack or appetizer with balanced texture and concentrated, savory flavor.

Serve with Lemon Garlic Aioli.

Print Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Small Plates
Italian
Servings: 2

Ingredients

  • 12 pitted Castelvetrano olives
  • slivers of garlic or fresh mozzarella , for stuffing
  • 1 egg, beaten
  • breadcrumbs, seasoned with salt, pepper, and Italian seasoning
  • olive oil

Instructions 

  • Pat the olives dry with a paper towel.
  • Stuff each olive with a sliver of garlic or cheese.
  • Coat the stuffed olives with the beaten egg.
  • Roll each olive in the breadcrumb mix until coated.
  • Add about an inch of olive oil to a small skillet and heat the oil to 350°F.
  • Add the breaded olives to the hot oil and fry for 60-90 seconds until the outside is golden brown.
  • Remove the olives from the oil and drain briefly on a paper towel before serving.