Crispy Fried Olives
These crispy fried olives have a golden panko shell, a warm, briny center and a creamy garlic aioli for dipping. A simple flour and water batter holds the breadcrumbs in place, so there are no eggs in the coating. They make a small vegan appetizer to share before dinner or add to a snack spread.
The recipe starts with a jar of green olives stuffed with pimento and takes about 20 minutes. Most of the work is in the breading; the olives fry quickly once the oil is hot. If you enjoy that salty olive flavor, my olive bruschetta is another easy way to serve it.
Table of Contents
Ingredient Notes
You will find the full measurements in the recipe card. A few ingredient choices make a difference to the texture:
- Green olives: Use the drained weight, not the weight of the jar and brine. Pimento adds a little sweetness, while firm olives hold their shape during breading.
- Flour and cold water: Some flour goes into the batter and the rest coats the dry olives first. This gives the wet batter something to cling to.
- Panko: These light, coarse breadcrumbs create the crisp outside. Check the label for an egg and dairy free product.
- Paprika, garlic powder and pepper: They season the batter without adding moisture. The olives are already salty, so the coating does not need added salt.
- Vegan mayonnaise, garlic and lemon: This makes a quick, tangy dipping sauce. Finely mince or grate the garlic so there are no large raw pieces.
- Neutral frying oil: Canola or vegetable oil works here. Use a deep, heavy pot and a thermometer so the temperature is easy to control.
How To Make Fried Olives
Make the aioli first so it can chill while you bread the olives. Before starting the coating, drain the olives and pat them thoroughly dry. Here is the visual guide; the complete method is in the card below.
Tips for a Crisp Coating
- Aim for an even batter layer. It should cling without forming a thick lump. If it becomes too stiff, loosen it with a little cold water. Let excess batter drip off before rolling in panko.
- Keep wet and dry hands separate. Use one hand or a fork for the batter and the other for breadcrumbs. This keeps the panko from turning into clumps.
- Watch the oil temperature. Aim for 350°F (175°C). Overcrowding cools the oil and can make the coating greasy, so work in small batches.
- Drain without piling up. A single layer lets steam escape. Serve while the coating is crisp, allowing the hot centers to cool slightly before eating.
Serving and Variations
Set out the aioli in a separate bowl rather than pouring it over the olives. Add toothpicks for serving, lemon wedges and crisp vegetables alongside. They also fit well on a sharing board with roasted eggplant dip and warm bread.
For a smoky variation, use smoked paprika in the batter. A pinch of cayenne adds heat. You can also use plain pitted green olives or olives stuffed with garlic, keeping the same drained weight. Taste the aioli before salting it because mayonnaise brands and olive brines vary.
Frequently Asked Questions
Use firm, pitted green olives that you enjoy eating straight from the jar. Small olives stuffed with pimento are used here. Larger Castelvetrano or Gordal olives also work, although the number of pieces and breading needed will vary. Always check that there are no pits.
Garlic stuffed olives are a good variation. For cheese stuffed olives, choose a vegan filling and keep it tucked inside the olive. Drain and dry them carefully so loose filling or surface brine does not interfere with the coating.
Wet olives or a heavy layer of loose flour can stop the batter from clinging. Dry the olives thoroughly, shake off excess flour and let excess batter drip away before adding panko. Press the crumbs on gently without squeezing the olives.
Yes. Arrange the breaded olives in one layer on a lined tray, cover and refrigerate for up to 4 hours. Mix the aioli separately and keep it chilled. Fry close to serving time for the best texture.
For an air fryer variation, lightly spray the breaded olives with oil and arrange in one layer. Start checking at 6 minutes at 400°F (200°C), shaking gently halfway through. They may need another minute or two. Expect a lighter coating than with deep frying; appliances and olive sizes vary.
Use a gluten free all purpose flour blend and gluten free panko, and check the olives, seasonings and mayonnaise labels. Add water gradually because flour blends thicken differently. The original recipe uses wheat flour and panko.
This is a quick vegan mayonnaise version flavored with garlic and lemon, rather than a traditional garlic and oil emulsion. It is creamy, tangy and easy to stir together. The raw garlic is bold, so start with less if you prefer a milder dip.
Storage and Reheating
Refrigerate cooled leftover olives promptly in an airtight container for up to 2 days, with the aioli in a separate covered container. Reheat the olives in a single layer in a 375°F (190°C) oven or air fryer until hot and crisp, checking after a few minutes. A microwave softens the breading. They are best freshly fried; reheated olives will have a slightly different texture.
More Vegan Appetizers
- Olive bruschetta with herbs and sun dried tomatoes.
- Roasted eggplant dip with balsamic tomatoes.
- Crispy accordion potatoes for another crunchy snack.
Crispy Fried Olives with Garlic Aioli
Ingredients
Equipment
Method
- Dry the olives and mix the aioli. Drain the olives and pat them thoroughly dry, including around the filling. Stir the vegan mayonnaise, lemon juice and minced garlic together. Taste before adding salt and pepper, then refrigerate while you prepare the olives.
- Make the batter. Whisk 1/4 cup of the flour with the cold water, paprika, garlic powder and black pepper until smooth. It should leave a thin, even coating on an olive. If it is too stiff, add cold water a teaspoon at a time.
- Set up the breading station. Put the remaining 1/4 cup flour in a shallow bowl and the panko in another. Keep the batter bowl between them.
- Coat the olives. Toss each dry olive in flour and shake off the excess. Dip into the batter, let the excess drip off, then roll in panko and press gently to cover. Set on a clean plate.
- Heat the oil. Add about 2 inches of canola or vegetable oil to a deep, heavy pot, keeping the pot no more than one third full. Heat to 350°F (175°C), checking with a frying thermometer.
- Fry in small batches. Carefully lower the breaded olives into the oil with a slotted spoon. Fry for about 1 to 2 minutes, turning gently, until golden all over. Let the oil return to 350°F (175°C) between batches.
- Drain and serve. Lift out with a slotted spoon and drain briefly on paper towels. Let the centers cool slightly, then serve warm with the chilled garlic aioli.
Nutrition
Notes
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I can’t wait to make this, I’m going to try the Olives with Blu cheese or garlic stuffed olives.
Hope you enjoy them, Laurie! Garlic-stuffed olives sound lovely—pat them dry well before coating 😊