Deep Fried Olives are the perfect appetizer for holiday meals and parties – whip up a batch with just 4 ingredients and 15 minutes!
Can you fry olives? Of course you can!
Which olives are the best? Well, I think green olives are the best and you can use pitted green olives or pimento stuffed olives, or my favorite: GARLIC STUFFED olives!
You can use cheese stuffed olives too, but they can get a little messy, but it would be a little awesome cheesy mess! Give it a try and let me know how it worked in the comments.
Guys, I’m a bit of an olive junkie. In many ways, they are the perfect snack: portable, bite-sized, flavorful, and guilt-free.
For Thanksgiving this year my mom and I decided to put together an olive and cheese plate as an appetizer.
Most years we put out a vegetable platter and focus more on the dinner itself, but over the years I’ve realized that my favorite part of our Thanksgiving get-together is the part before the dinner.
We all stand around, drink in hand, and catch up on all the latest gossip. Everyone snacks on whatever is on the counter, so this year we are making the counter snacks count!
Guilt-free food has no place on my Thanksgiving table!
I wanted to try out the fried olives recipe and work out any kinks before the big day, so I fried up a whole batch today and now I’m trying to keep my keyboard clean while I’m eating them.
These are best served warm, so prep them ahead of time and fry them up as your guests arrive. Make sure you have extra jars of olives on hand, because these will disappear quick!
To make them even better, whip up a little garlic aioli sauce to dip them in.
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Deep Fried Olives Recipe
Ingredients
For the Deep Fried Olives
- Olive oil for frying
- 1 10 ounce jar Garlic Stuffed Olives, drained
- 1 egg - beaten
- 3/4 cup Italian seasoned bread crumbs
For the Garlic Aioli Sauce
- 1/3 cup mayonnaise
- 2 teaspoons lemon juice
- 1 heaping tbsp minced garlic
- salt & pepper - to taste
Instructions
- Make the garlic aioli dipping sauce by mixing all the ingredients together and then chill the sauce in the refrigerator before serving.
- Pour enough olive oil into a saucepan to reach a depth of 2 inches. Heat over medium-high until the oil reaches 350 degrees Fahrenheit.
- Place the egg in a small bowl and beat with a fork or whisk. Add the olives and coat well.
- Pour the bread crumbs into a shallow dish. Transfer the egg-soaked olives to the plate and evenly coat in bread crumbs.
- Fry the olives in the pre-heated oil in three batches until golden brown, about 45 seconds. Drain on a paper towel. Serve warm.
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I can’t wait to try them!! I had some in Chanda, Greece in 2014 and I have craved for them ever since!!
You said to pour oil into a pan to reach a depth of 2. 2 what? 2 inches? 2 olives deep? Please clarify.
Hi, Cat! Yes, it is two inches. I just switched over to a new recipe format and I think that some of the special characters got messed up during the import. I’ve updated the recipe to reflect this omission! Thanks for catching that 🙂
Making them tonight. Thank you!
They look good. Interested in trying them out.