Crispy Fried Olives with Garlic Aioli (Vegan, No Eggs)
These crispy fried olives are the kind of appetizer that makes people stop mid-conversation. Golden and crunchy on the outside, briny and warm on the inside, with a simple garlic aioli for dipping that ties everything together. They’re ready in 20 minutes and completely vegan, using a simple flour and water batter instead of eggs.
Most fried olive recipes use eggs for the batter, but you don’t need them. The flour-water batter here creates an even crispier coating that holds up perfectly. Once you try these, they’ll become your go-to party snack. They’re incredible with cocktails, as a game day appetizer, or just because you deserve something delicious.
Why You’ll Love These Crispy Fried Olives
- Shatteringly crispy coating from a simple three-stage breading with panko
- Warm, briny olive center that bursts with flavor in every bite
- Creamy garlic aioli that takes 2 minutes to make
- No eggs needed. A flour and water batter works even better for crispiness
- Ready in 20 minutes from start to plate
How to Make Crispy Fried Olives
Full recipe in the card below. Here’s the step by step.
Drain the olives well and toss them in dry flour. This first coating helps the batter stick to every olive.
Whisk flour with cold water, seasoning until smooth and thick. It should coat the back of a spoon without dripping off.
Drop the flour-coated olives into the batter and toss until every olive is evenly coated.
Transfer the battered olives to a plate of panko breadcrumbs and toss until fully covered. Set aside on a clean plate.
Fry in batches until golden all over. Lift out with a spider strainer and drain on paper towels.
Why a Flour and Water Batter Works Better Than Eggs
Most fried olive recipes call for an egg wash, but a simple flour and water batter actually gives you a crispier result. The batter creates a thicker, more even coating that clings tightly to the olive and doesn’t slide off. It also fries up lighter and crunchier than egg-based coatings. Plus, it makes the recipe completely vegan without any compromise on texture or taste.
Tips for the Crispiest Fried Olives
- Drain the olives well. Pat them dry with paper towels before breading. Excess brine prevents the coating from sticking
- Keep the batter thick. It should coat the olive without dripping off. If it’s too thin, add a little more flour
- Use panko, not regular breadcrumbs. Panko creates a much lighter, crunchier coating
- Don’t overcrowd the oil. Fry in small batches so the oil temperature stays consistent and the olives crisp evenly
- Use a thermometer. Keeping the oil between 325 and 350°F is key. Too hot and the outside burns before the inside warms. Too cool and they absorb oil and get greasy
- Serve immediately. Fried olives are best hot and fresh. The crunch fades as they sit
Storage and Reheating
- Fresh is best. Fried olives are at their peak right out of the oil
- Fridge: Store leftovers in an airtight container for up to 2 days
- Reheat: Pop them in the oven at 375°F or air fryer at 400°F for 3 to 5 minutes to re-crisp. Do not microwave
- Freezer: You can freeze breaded (unfried) olives on a sheet pan, then transfer to a bag. Fry straight from frozen, adding 30 seconds to the cooking time
- Aioli: Keeps in the fridge for up to 5 days
Frequently asked questions about these Crispy Fried Olives
Baking won’t give you the same crunch, but you can try. Place breaded olives on a parchment-lined tray, spray with oil, and bake at 425°F for 12 to 15 minutes, turning halfway. They’ll be lightly crispy but not as golden as fried.
This usually happens when the olives still have moisture on the surface. Make sure to drain them completely and pat dry with paper towels before breading. Also, don’t drop them from high up. Gently lower them into the oil.
Yes. Bread the olives and store them on a parchment-lined tray in the fridge for up to 4 hours before frying. This actually helps the coating set and stick even better.
Use gluten free flour and gluten free panko breadcrumbs and they’re completely gluten free.
Yes. Bread the olives exactly the same way, then spray them lightly with cooking oil and air fry at 400°F for 6 to 8 minutes, shaking the basket halfway through. They won’t be quite as crispy as deep-fried, but they’re still really good and a lot less mess.
If you love crispy snacks, try our Crispy Baked Accordion Potatoes for another crowd-pleasing appetizer that disappears fast.
Crispy Fried Olives with Garlic Aioli (Vegan, No Eggs)
Ingredients
For the Fried Olives
- 1 jar, 5.5 oz / 155 g small pimento-stuffed olives, drained
- ½ cup (60 g) all purpose flour, divided
- ¼ cup (60 ml) cold water
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ cup panko breadcrumbs
- Oil for frying, canola or vegetable
For the Garlic Aioli
- ⅓ cup (75 g) vegan mayonnaise
- 1 tbsp lemon juice
- 1 heaping tbsp minced garlic
- Salt and pepper to taste
Equipment
- Dutch oven or deep pan
- Thermometer
- Three shallow plates or bowls
- Paper towels
- Slotted spoon or spider strainer
Instructions
- Make the aioli. Combine the vegan mayo, lemon juice, minced garlic, salt, and pepper in a small bowl. Stir until smooth and pop it in the fridge to chill while you work on the olives.
- Make the batter. Whisk half of the flour together with the water, paprika, garlic powder, and black pepper. You want a smooth, thick consistency that clings to the olives without sliding off.
- Set up your breading station. Put the remaining dry flour on one plate, the panko on another, and keep the batter bowl in the middle.
- Coat the olives. Take each olive through the three stages: toss in the dry flour first, then into the batter, then roll through the panko until fully covered. Set aside on a clean plate.
- Get the oil hot. Fill a Dutch oven or deep pan with a few inches of oil and bring it to 325 to 350°F (170 to 180°C). Use a thermometer to keep it in range.
- Fry in batches. Drop the olives in a few at a time, giving them space to float and crisp up evenly. They only need about 1 to 2 minutes until golden all over.
- Drain and serve. Transfer to a paper towel-lined plate for a minute, then serve hot alongside the chilled garlic aioli.
Notes
Nutrition
