Fried Olives with Garlic Aioli

Oh friend, if you’re here for something crispy, craveable, and a little bit fancy, then you’ve landed in the right place. These Fried Olives with Garlic Aioli are salty, crunchy bites of Mediterranean magic—an appetizer that’s bold, elegant, and impossible to stop nibbling. Whether you’re hosting a party or just feeling snacky with a glass of wine, this recipe is guaranteed to impress.

Let me say it right up front: Fried Olives with Garlic Aioli are briny green olives lightly breaded and fried until golden, then dipped into a smooth, garlicky homemade aioli that’s pure flavor heaven. They’re everything but ordinary.

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What Are Fried Olives with Garlic Aioli?

Fried olives are a delightful twist on the classic charcuterie-board staple. You start with firm green olives (stuffed or plain), coat them in seasoned breadcrumbs, and fry them to crispy perfection. The garlic aioli is a creamy dipping sauce made with garlic, lemon, and mayo—or go all out and make your own from scratch.

It’s a simple snack with gourmet vibes—just the kind of dish I love to share with guests (or keep all to myself)!

Why You’ll Love This Recipe

• Crunchy outside, juicy inside – flavor and texture in every bite

• Ready in under 30 minutes – quick and impressive

• Perfect party appetizer or tapas dish

• Customizable with different stuffings or aioli flavors

• Naturally dairy-free and easy to make gluten-free

What Do They Taste Like?

The fried coating is crispy and golden with just the right savory seasoning, and the olive inside is warm, juicy, and briny. Dip that into garlicky aioli and… chef’s kiss. The combo is bold, creamy, and completely addictive.

Benefits of This Recipe

• Elevates a simple pantry item into a gourmet snack

• Crowd-pleaser for holiday gatherings or wine night

• Pairs beautifully with cocktails, bubbly, or a cheese board

• Versatile and customizable

• Make-ahead friendly – just fry before serving!

Ingredients

For the fried olives:

• 1 jar (about 6 oz) large green olives (stuffed or unstuffed), drained and patted dry

• ½ cup all-purpose flour

• 1–2 eggs, beaten

• ¾ cup plain breadcrumbs or panko

• ½ tsp garlic powder

• ¼ tsp black pepper

• Neutral oil for frying (like canola or vegetable)

For the garlic aioli:

• ½ cup mayonnaise

• 1 garlic clove, minced or grated

• 1 tsp lemon juice

• Salt to taste

• Optional: 1 tsp Dijon mustard or a pinch of cayenne

Tools You’ll Need

• Paper towels

• Slotted spoon

• Small saucepan or deep skillet

• Mixing bowls

• Small whisk or fork

• Serving bowl for aioli

Ingredient Additions & Substitutions

• Stuffed olives: Try blue cheese, almonds, or garlic-stuffed for extra flavor

• Breadcrumbs: Use gluten-free or seasoned Italian style

• No mayo? Use Greek yogurt or sour cream for a tangier aioli

• Want it spicy? Add a pinch of red pepper flakes to the aioli or coat

How to Make Fried Olives with Garlic Aioli

Step 1: Make the aioli

In a small bowl, stir together mayo, garlic, lemon juice, and a pinch of salt. Let it sit in the fridge while you fry the olives—this gives the flavors time to blend.

Step 2: Prep the olives

Drain and pat olives completely dry with paper towels. This step is crucial for getting the coating to stick.

Step 3: Bread the olives

Set up your breading station with three bowls: flour in one, beaten eggs in another, and seasoned breadcrumbs in the third. Dredge each olive in flour, dip into egg, then roll in breadcrumbs until well coated.

Step 4: Fry

Heat 1–2 inches of oil in a small saucepan to 350°F (175°C). Fry olives in batches for about 1–2 minutes, turning occasionally, until golden brown. Remove with a slotted spoon and drain on paper towels.

Step 5: Serve

Serve hot with garlic aioli on the side and a sprinkle of flaky sea salt if you’re feeling fancy.

What to Serve with Fried Olives

• 🧀 Cheese, Please

  • Marinated Feta or Manchego – Rich and salty to match the olives

  • Burrata with Olive Oil & Sea Salt – Creamy and luxurious

  • Herbed Goat Cheese Balls – Roll in fresh herbs or crushed pistachios

  🫓 Bread & Crackers

  • Warm Pita or Flatbread – Great for dipping in extra aioli or scooping up spread

  • Crostini or Grissini (breadsticks) – Crunchy and elegant

  • Seeded Crackers – Add texture and pair perfectly with creamy cheeses

  🍅 Fresh & Bright Flavors

  • Cherry Tomato Skewers with Basil – Mini caprese vibes

  • Cucumber Slices or Radish Rounds – Light and cooling

  • Roasted Red Peppers or Artichoke Hearts – Tangy and tender

  🧄 Dips & Sauces

  • Hummus or Baba Ghanoush – Classic Mediterranean dips

  • Roasted Red Pepper Dip – Sweet and smoky

  • Tzatziki or Yogurt Dill Dip – Cool and herby contrast to the fried olives

  🍷 What to Sip

  • Dry Rosé or Sparkling Wine – Refreshing and palate-cleansing

  • Crisp White Wine (like Sauvignon Blanc) – Pairs beautifully with briny bites

  • Dirty Martini or Aperol Spritz – Hello, olive lovers’ cocktail heaven!

Tips for Success

• These little bites may be fancy-looking, but they’re easy to master with just a few simple tricks. Here’s how to make sure your Fried Olives with Garlic Aioli come out golden, crisp, and completely irresistible:

  🫒 1. Dry Your Olives Thoroughly

  Moisture is the enemy of crispy breading. Pat your olives dry with paper towels before coating—this helps the flour stick and prevents dangerous oil splatter.

  🍳 2. Use the Breading Station Method

  Set up three shallow bowls for flour, egg, and breadcrumbs. It keeps things organized and gives you a crispy, well-coated shell every time.

  🌡️ 3. Get Your Oil Temperature Right

  Heat your oil to 350°F (175°C) and maintain it throughout frying. Too hot = burnt coating. Too cool = soggy olives. A kitchen thermometer is your best friend here.

  ❌ 4. Don’t Overcrowd the Pan

  Fry in small batches so the temperature stays consistent and the olives don’t steam. Overcrowding = soggy, uneven results.

  🧄 5. Let the Aioli Chill

  Garlic aioli gets better with a little time in the fridge—it mellows the garlic and thickens up perfectly. Make it first and let it sit while you fry.

  ✨ 6. Add a Finishing Touch

  A sprinkle of flaky sea salt or a dash of smoked paprika on the hot fried olives adds just the right touch of flavor and flair.

  🔁 7. Reheat Like a Pro

  Leftovers? Pop them in the air fryer or oven at 375°F for a few minutes to bring back that crispy magic—no microwave mush here!

Storage Instructions

• Fried olives: Best served fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat in an oven or air fryer to crisp them back up.

• Aioli: Store in an airtight container in the fridge for up to 5 days.

General Info

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

• Servings: 4–6

• Best for: Appetizers, parties, wine nights

• Cuisine: Mediterranean-inspired

Frequently Asked Questions

Can I bake or air fry the olives?

Yes! Air fry at 375°F for 7–9 minutes. Spray lightly with oil to help them crisp.

Can I make them ahead?

You can bread them in advance and refrigerate for a few hours before frying. Fry just before serving for best texture.

Can I use black olives?

Green olives hold up better to frying and have a firmer bite, but you can try black if they’re firm and pitted.

Is aioli just mayo?

Traditional aioli is emulsified garlic and olive oil, but this shortcut version with mayo is quick, easy, and full of flavor.

Conclusion

These Fried Olives with Garlic Aioli are crispy, briny bites of pure joy. They’re elegant enough for a dinner party and easy enough for movie night. Whether you’re hosting friends or just treating yourself, this appetizer is a guaranteed win—flavorful, fast, and totally unforgettable.

So go ahead—grab a jar of olives, heat up that oil, and let the snacking magic begin! 🫒🔥

More Savory Snacks You’ll Love

• If those Fried Olives with Garlic Aioli had you reaching for seconds, just wait until you try these other irresistible bites! Perfect for parties, game day spreads, or fancy snack boards, these savory snacks are bold, easy, and seriously addictive.

  🧄 Parmesan Garlic Bread Bites

  Crispy on the edges, soft in the middle, and loaded with garlicky, cheesy goodness. Dunk them in marinara or serve with creamy dips.

  🧆 Crispy Chickpea Fritters

  Golden, herb-packed fritters made with canned chickpeas—pan-fried until crunchy and served with yogurt sauce or hummus.

  🧀 Baked Jalapeño Popper Wontons

  Creamy, cheesy filling with just the right kick, all wrapped up in a crispy wonton shell. Crowd favorite? Always.

  🍟 Zucchini Parmesan Fries

  Coated in breadcrumbs and parmesan, then baked or air-fried until crisp. A sneaky way to serve veggies—and yes, they’re totally dunkable.

  🍅 Caprese Skewers with Balsamic Glaze

  Fresh mozzarella, cherry tomatoes, and basil on a stick = instant appetizer win. A drizzle of balsamic glaze takes them over the top.

  🫓 Mini Greek Pita Nachos

  Pita chips topped with feta, olives, tomatoes, and tzatziki drizzle. It’s like a mezze platter in every crunchy bite.

Share Your Snack Board!

Made this recipe? I’d love to see it! Tag me @mmmrecipesblog on Instagram or save and share on Pinterest. Let’s make snack time ✨ gourmet ✨.

Nutritional Information (per serving, approx.)

• Calories: 210

• Fat: 18g

• Carbs: 8g

• Protein: 2g

• Fiber: 1g

Fried Olives with Garlic Aioli

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• Author: iyma hernandes
• Total Time: 25 minutes
• Yield: 4–6 servings 1x

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Description

Fried Olives with Garlic Aioli are briny green olives lightly breaded and fried until golden, then dipped into a smooth, garlicky homemade aioli that’s pure flavor heaven. They’re everything but ordinary.

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Ingredients

Scale 1x2x3x

• 1 jar (about 6 oz) large green olives (stuffed or unstuffed), drained and patted dry
• ½ cup all-purpose flour
• 1–2 eggs, beaten
• ¾ cup plain breadcrumbs or panko
• ½ tsp garlic powder
• ¼ tsp black pepper
• Neutral oil for frying (like canola or vegetable)
• For the garlic aioli:
• ½ cup mayonnaise
• 1 garlic clove, minced or grated
• 1 tsp lemon juice
• Salt to taste
• Optional: 1 tsp Dijon mustard or a pinch of cayenne

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Instructions

1. In a small bowl, stir together mayo, garlic, lemon juice, and a pinch of salt. Let it sit in the fridge while you fry the olives—this gives the flavors time to blend.
2. Drain and pat olives completely dry with paper towels. This step is crucial for getting the coating to stick.
3. Set up your breading station with three bowls: flour in one, beaten eggs in another, and seasoned breadcrumbs in the third. Dredge each olive in flour, dip into egg, then roll in breadcrumbs until well coated.
4. Heat 1–2 inches of oil in a small saucepan to 350°F (175°C). Fry olives in batches for about 1–2 minutes, turning occasionally, until golden brown. Remove with a slotted spoon and drain on paper towels.
5. Serve hot with garlic aioli on the side and a sprinkle of flaky sea salt if you’re feeling fancy.

Notes

Dry your olives well—helps the breading stick. Use a thermometer for frying—350°F is the sweet spot for golden, not greasy. Don’t overcrowd the pan—fry in small batches for even cooking. Keep the aioli chilled—it’s best cold against the hot, crispy olives. Make extra! These disappear fast.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Fried
• Cuisine: Mediterranean-inspired

Nutrition

• Serving Size: 1 portion
• Calories: 210
• Sugar: 1g
• Sodium: 320mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Keywords: fried olives, garlic aioli, appetizer, crispy snack, Mediterranean