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Fried Olives with Garlic Aioli: A Crispy Snack Sensation
Youssef Hb

Fried Olives with Garlic Aioli: A Crispy Snack Sensation

Crispy fried pimento olives paired with tangy garlic aioli. Briny, crunchy, and customizable—perfect as an appetizer or snack.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 servings
Cuisine: Mediterranean fusion
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 jar small pimento olives (pitted)
  • 1 cup panko breadcrumbs
  • 1/2 cup flour (gluten-free optional)
  • 1 large egg (flax egg for vegan)
  • 2 cups canola oil (for frying)
  • 1/2 cup mayo (labneh/yogurt blend 2:1 for vegan)
  • 2 tbsp fresh lemon juice
  • Pinch of garlic powder
  • Salt and pepper

Method
 

  1. Drain olives and pat dry with paper towels
  2. Dredge olives in flour, shaking off excess
  3. Dip in egg (or flax egg) until coated
  4. Coat fully in breadcrumbs, pressing to adhere
  5. Heat canola oil to 325°F (160°C) in a deep pot
  6. Fry 4-5 at a time in batches for 45-60 seconds until golden
  7. drain on paper towels to remove excess oil
  8. Whisk aioli ingredients in a bowl, chill 30 minutes before serving

Notes

Swap olives with 3" green olives if available
Use crushed almonds/sesame seeds for crumbs for a nutty twist
Double coating layers for extra crunch
Use fresh lemons—bottled juice fails
Avoid overcrowding batches to maintain oil temperature
Stir oil gently while frying to prevent olive separation