Fried olives are the kind of blink-and-you’ll-miss-it snack that disappears before you can set down the plate. These briny, pimento-stuffed olives are coated in a smoky, seasoned batter, rolled in Panko breadcrumbs, and fried until golden and crunchy! And these bite-sized snacks go quicker than chips on game day.
There’s something about fried olives that makes people stop mid-conversation and ask, “Wait a second…what ARE these?”
They’re incredibly common in Spanish tapas bars and Southern appetizer spreads, but they still feel like a treat at home. And that’s exactly why I love making them for game day or whenever I just want a snack that punches above its weight. You know, like Bacon Wrapped Jalapeño Poppers or some Fried Ravioli.
My fried olives recipe keeps things simple. It starts with a lightly seasoned batter and a crisp Panko coating, then a quick fry that takes only a minute or two. The smoky paprika and garlic powder give the crust a little extra something without totally taking over that amazing olive flavor.
The only real problem is making a large enough batch. Because once people try one, they tend to camp out next to the serving bowl until those deep fried olives are gone!
Best olives to fry
For fried olives, you want olives that are firm, meaty, and hold their shape when breaded and fried. Here are some of the best choices:
- Manzanilla olives: Firm and pleasantly briny, these classic Spanish olives are commonly pitted and excellent for breading and frying.
- Castelvetrano olives: Mild, buttery, and firm, these Sicilian green olives are the best all-around choice for frying and are ideal for stuffing.
- Cerignola olives: Extra-large and meaty with a mild flavor, they’re perfect for stuffed fried olives and make an impressive appetizer.
- Kalamata olives: Rich, fruity, and boldly flavored, these Greek olives offer a more robust taste and pair well with savory coatings.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Pimento-Stuffed Olives: These are my go-tos. The pimento adds a mild sweetness that balances that salty olive flavor. Green olives stuffed with cheese, garlic, or jalapeño also work well.
- All-Purpose Flour: Used both for the dry coating and for the batter. The first flour coating helps the batter cling to the olives.
- Cold Water: Keeps the batter light and helps form that crispy outer shell.
- Smoked Paprika: Adds a subtle smoky flavor that makes these taste a little more like bar food in the best way possible.
- Garlic & Onion Powder: These savory flavor-makers give those panko breadcrumbs some oomph!
- Panko Breadcrumbs: Panko creates a crunchier coating than regular breadcrumbs. If needed, regular breadcrumbs can be used, but the texture will be less crisp.
- Frying Oil: Use a neutral oil with a high smoke point, such as canola or vegetable oil.
How to Make Deep Fried Olives
- Make the Batter. Whisk together ¼ cup flour, cold water, smoked paprika, garlic powder, onion powder, and black pepper until smooth. Place the remaining flour on one plate and the Panko breadcrumbs on another.
- Dry-Coat the Olives. Pat the olives dry, then toss them in the flour until fully coated.
- Bread the Olives. Using a fork, dip the floured olives into the batter, then roll them in the Panko breadcrumbs until completely covered. Set them aside while the oil heats.
- Fry Until Golden. Heat 1 inch of oil in a Dutch oven or deep saucepan to 350 degrees F. Fry the olives in batches for 1 to 2 minutes, turning as needed, until evenly golden. Repeat the process for the remaining olives.
- Drain & Serve. Transfer the pan fried olives to a paper towel-lined plate and serve immediately with ranch dressing, aioli, or your favorite dipping sauce.
- Dutch Oven or Deep Saucepan: Helps maintain a steady oil temperature.
- Kitchen Thermometer: Proper oil temperature can make or break this fried olives recipe. Check between batches too, allowing the oil to heat back up before dropping in more.
- Fork or Slotted Spoon: Makes coating and frying the olives much easier!
Serving Suggestions
I recommend serving these crunchy guys hot while the coating is still at its crispiest. But if you want to jazz up your fried olives, here are a few serving suggestions that’ll boost your spread.
- Pair with ranch dressing, garlic aioli, or spicy mayo.
- Add them to a charcuterie or tapas board with cured meats and some Pull Apart Cheese Bread with Salami.
- For a game-day spread, put deep fried olives next to some Cajun Chex Mix (with blackening seasoning) and watch people lurk around the snack table!
Share this recipe on Pinterest!
Love this recipe? Share it with the world on Pinterest.
Frequently Asked Questions
The dry flour coating gives the batter something to grip onto. If you skip this step, the batter is more likely to slide off the smooth surface of the olives when you fry them.
Make sure the olives are well coated in batter before rolling them in the Panko, and press the breadcrumbs on gently with your fingers. Letting the breaded olives sit for a minute or two before frying also helps the coating adhere better.
This usually means the oil was too cool. If the temperature drops below 350 degrees F, the coating absorbs more oil before it has a chance to crisp up. My suggestion is to fry the olives in small batches and give the oil time to return to temperature between each round of frying.
Spice Blends for Sale
-
Whisk 1/4 cup of the flour together with the water, paprika, garlic and onion powders and black pepper for the batter. Put the remaining 1/4 cup flour on a plate, the Panko on another.
-
Toss drained olives in the flour and make sure to completely coat, then using a fork, toss them in the batter and then roll in the breadcrumbs until fully covered. Set aside.
-
Add 1-inch of oil to a Dutch oven or deep saucepan and bring it 350°F. Add half the olives as to not overcrowd, and fry for 1-2 minutes, or until golden all over. Repeat with remaining.
-
Transfer to a paper towel-lined plate to drain, then serve hot alongside the Ranch dressing or sauce of choice.
Calories: 108kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 554mg | Potassium: 49mg | Fiber: 2g | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 0.05mg | Calcium: 31mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
