A crispy treat with a briny, sweet surprise hidden inside- these Fried Olives with Garlic Aioli are the perfect finger food for your next gathering.

I love them. So much so that whenever we go out I have to have the fried pickles if they’re on the menu. I will judge you accordingly based on their crispness, type of pickle used, and over all quality.

I never thought I’d crave a fried appetizer more than the classic mozzarella stick.

If we’re having guests for card night or game day. You can bet my spread includes them homemade and still warm from the frying pan.

Fried Olives with Garlic Aioli Recipe
A crispy new twist on a favorite cocktail party finger food, paired with a zesty aioli for dipping- for the ultimate party treat.

For The Fried Olives

  • 1 5 1/2 oz jar of small pimento stuffed olives
  • 1/2 cup panko bread crumbs
  • 1/2 cup flour
  • 1 egg beaten
  • canola oil, for frying

For The Garlic Aioli

  • 1/3 cup mayonnaise
  • 1 scant tbsp lemon juice
  • 1 heaping tbsp minced garlic
  • salt & pepper, to taste

To Make The Aioli

  • Mix all the ingredients together. Chill before serving.

To Make The Fried Olives

  • Heat a couple of inches of canola oil in a dutch oven until it reaches 325-350 degrees on a thermometer.
  • Separate the flour and bread crumbs out onto flat plates. The egg into a small bowl.
  • Dredge the olives in the flour, and then into the beaten egg or buttermilk.
  • Roll them around in the breadcrumbs until evenly coated.
  • Working in batches, fry the olives in the hot oil, just until they are golden brown.
  • Remove the fried olives to a paper towel lined plate to absorb the excess oil. 
  • Serve warm, with the aioli.