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    Home » Recipes » Snacks and Appetizers

    Fried Olives

    Published: Sep 28, 2023

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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    These Crispy Fried Olives are easy to make, and packed with flavour. Stuffed with a garlicky cheese mix, they're sure to be a hit at parties!

    A plate of breaded olives.   Overlaid text says crispy cheese stuffed deep fried olives.

    Ok, procrastination got the better of me when it came to sharing my fried olives recipe.

    You see, this is the perfect appetizer for olive lovers, especially when it comes to the holiday season.

    ... and that’s why I had it all photographed and ready to go, before LAST holiday season.

    Whoops

    Anyway, all good things are worth the wait, right? These crispy stuffed olives are no exception!

    I’ve always been a fan of serving a plate of olives and other mixed pickled items at my holiday meals, along with my veggie tray and charcuterie.

    This recipe is just a great way of elevating that olive tray!

    Rather than a cold plate, you’ve got hot, crispy olives, served with marinara or garlic aioli as a dipping sauce.

    Rather than pimentos or brined garlic, they’re stuffed with a garlicky, melted homemade cheese mixture!

    Really, there is no better way to serve olives, IMHO.

    These take a little bit of effort to make, but it goes quickly - assembly line style - and soon you’ll be enjoying crispy, gooey olives right out of the fryer.

    They’re sure to be a hit at your next gathering!

    A pile of breaded deep fried olives on a plate. One is broken open to show it’s stuffed with a garlic cheese mixture.

    Ingredients

    This recipe uses only a few simple ingredients, and they should all be relatively easy to find in any larger grocery store.

    Some notes for you:

    Jumbo Green Olives

    You want to start with large green olives that have ideally been pitted already.

    While you can use an olive pitter to pit whole olives, it can be a gigantic pain in the butt.

    TBH, I’d rather buy the pimento stuffed Jumbo Stuffed Olives and just pick the piece of pepper out, then pit olives myself.

    Note: You could also use large black olives, if you prefer. They’re DEFINITELY easier to find than pitted green olives, in my experience.

    A hand holds a bottle of pitted olives.

    Panko Breadcrumbs and Flour

    When I’m making these for people who don’t need to worry about gluten, I use regular Panko Crumbs and all purpose flour.

    When I’m making this for a mixed crowd, or anyone who’s gluten free, I use Gluten Free Panko Bread Crumbs and white rice flour or cornstarch.

    Sometimes gluten free Panko bread crumbs can be really BIG.

    When this happens, I’ll blitz them in a mini food processor for a couple hits, or put them in a plastic baggie and roll over them with a rolling pin a couple of times.

    Oil for Deep Frying

    You want a neutral tasting oil with a high smoke point - ie: NOT extra virgin olive oil!

    Vegetable oil is our go-to, though sunflower oil and canola oil are also good choices when it comes to deep frying anything.

    Everything else

    Rounding out this recipe, you will need:

    Cream cheese
    Shredded Parmesan cheese
    Large eggs
    Garlic cloves (or Garlic Powder, to taste)
    Salt and Ground Black Pepper
    Dried Oregano

    ... I just really don’t have anything to add, as far as these last few ingredients go!

    Variations

    Beyond swapping out the type of olive, you can also change up the filling a bit, to customize it to your tastes or theme of your dinner.

    Add some lemon juice or lemon zest for a bit of citrus brightness, or swap some of the cream cheese out for blue cheese or feta cheese.

    Want a bit of kick? Add some Cayenne Pepper, Chili Powder, Crushed Chilies, Smoked Paprika , and / or Smoked Serrano Powder , to taste.

    Want to boost the herb flavours? Add some Dried Basil, Dried Parsley, Dried Rosemary, or Italian Seasoning.

    A plate of crispy fried olives with a small bowl of marinara sauce in the background.

    How to Make Crispy Fried Olives

    The full recipe is in the recipe card at the end of this post, here is the pictorial walk through

    Garlic Cheese Stuffed Olives

    Drain the olives. If they’re not already pitted, use a cherry pitter to carefully remove each pit. Set aside.

    In a small food processor, blitz together the softened cream cheese, Parmesan cheese, and garlic until relatively smooth.

    Season cheese mixture with salt and pepper, to taste.

    Spoon into a large piping bag.

    Note: You can fit the bag with a coupler set and a medium round piping tip, if you like - I just cut the end off the bag when I’m ready to pipe it.

    5 part image showing the cheese filling being made and spooned into a piping bag, next to a strainer filled with pitted olives.

    Use the piping bag to fill each of the olives, the transfer olives on a rimmed baking sheet (You can line the pan with kitchen paper for easier clean up!) once filled.

    Once all of the olives are filled, cover and place in the fridge until you’re ready to bread and fry them.

    5 part image showing cheese filling being piped into pitted olives.

    Breading the Olives

    Line a work surface - and a baking sheet - with parchment paper.

    Set up your dredging station, using 3 separate dishes:

    Mix together the flour, salt, and thyme into one medium bowl.

    Crack the eggs into a separate medium bowl, whisking until lightly beaten and smooth.

    Measure the panko into a third bowl.

    2 part image showing the breading station being set up.  Bowls of flour mixture, egg mixture, and panko crumbs are laid out in front of a pan of stuffed olives.

    Roll each stuffed olive into the first bowl (dry ingredients / flour mixture), shaking off excess flour before returning them to the baking sheet.

    5 part image showing stuffed olives being rolled in the flour mixture, shaken off, and returned to the lined baking pan.

    Dip a flour coated olive into the second bowl - the beaten eggs - allow the excess beaten egg mixture to drip off before rolling it in the panko, giving it a light squeeze to compact the coating a bit. Place on the lined baking sheet,

    Repeat with remaining stuffed olives.

    I like to use my left hand to dip an olive into the egg, then drop it into the panko. Then I use my right hand to coat the olive with panko - this prevents a buildup of coating from forming on my hands!

    Once all the olives are coated, place the cookie sheet of breaded olives in the fridge to chill, as you prepare the oil.

    5 part image showing the dredged stuffed olives being dipped in egg mixture then panko mixture, squeezed, and returned to the pan.

    Deep Frying

    Heat oil 350 F .

    You can use a deep fryer, or a heavy pan.

    If not using a deep fryer, use a deep, large pan - or Dutch oven - with enough oil to fill it at least 3" deep. I usually start heating the oil over medium high heat, then take it down to medium heat as it approaches the right temperature.

    Note: If you’re not using a deep fryer, a deep-fry thermometer will come in handy, to monitor the oil temperature!

    Use a stainless steel slotted spoon to carefully transfer chilled breaded olives to the hot oil. Fry a few at a time - turning frequently for even cooking- until golden brown.

    As the olives are cooked, use a (metal!) slotted spoon to transfer them from the oil, to a pan or cooling rack lined with paper towels. Blot fried olives with more paper towel, to remove excess oil.

    5 par image showing the breaded stuffed olives being deep fried, then drained on paper towels.
     
    Serve hot, with marinara sauce or garlic aioli for dipping.

    A plate of crispy deep fried olives with a small bowl of marinara sauce in the background.

    Air Fryer Method

    Preheat your Air Fryer to 350 F

    Spray a light coating of oil over all the breaded olives, add to air fryer basket.

    Cook for 5-7 minutes.

    2 part image showing a batch of breaded stuffed olives cooking in an air fryer.

    Check the fried olives for doneness - you can put them back in for a minute or two, if needed.

    Serve hot, with marinara or garlic aioli as a dipping sauce.

    A plate of crispy air fryer olives with a small bowl of marinara sauce in the background.

    Air Fried Stuffed Olives

    More Fancy Finger Food Recipes

    Planning for a special dinner, whether Valentine’s Day, a special date, or a fancy dinner party? Here are a few recipes to consider!

    Ahi Tuna Nachos
    Apple Roses
    Cucumber Shrimp Canapes
    Deviled Strawberries
    Fancy Tea Sandwiches
    Fig, Honey, and Goat Cheese Studel
    How to Make Cream Puffs & Croquembouche
    Jalapeno Beer Baklava
    Marinated Feta
    Mini Baked Potatoes
    Mini Jamaican Beef Patties
    Mushroom Brie Turnovers
    Phyllo Crab Triangles
    Profiteroles
    Seafood Mousse
    Shrimp & Artichoke Stuffed Mushrooms
    Smoked Salmon Bagel Bites
    Smoked Salmon Canapes
    Spanakopita Triangles
    Wine Battered Deep Fried Brie

    A plate of crispy fried olives with a small bowl of marinara sauce in the background.

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    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

    A pile of breaded deep fried olives on a plate. One is broken open to show it’s stuffed with a garlic cheese mixture.

    A pile of breaded deep fried olives on a plate. One is broken open to show it's stuffed with a garlic cheese mixture.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Crispy Fried Olives Stuffed with Garlic and Cheese

    These Crispy Fried Olives are easy to make, and packed with flavour. Stuffed with a garlicky cheese mix, they're sure to be a hit at parties!
    Prep Time30 minutes mins
    Cook Time10 minutes mins
    Total Time40 minutes mins
    Course: Appetizer
    Cuisine: American, Italian
    Diet: Vegetarian
    Servings: 10 or more servings
    Calories: 143kcal
    Author: Marie Porter

    Equipment

    • Mini Food Processor
    • Disposable Pastry Bags
    • Deep Fryer or
    • Air Fryer

    Ingredients

    Garlic Cheese Stuffed Olives:

    • 2 jars Jumbo green olives About 60 olives
    • 4 oz Cream cheese softened
    • ¼ cup Shredded Parmesan cheese
    • 4 Garlic cloves pressed or finely minced
    • Salt and Pepper

    Assembly:

    • ⅔ cup All purpose flour
    • ½ teaspoon Salt
    • ¼-1/2 teaspoon Dried oregano optional
    • 2 Large eggs
    • 2 cups Panko crumbs
    • Oil for deep frying

    Instructions

    • Drain the olives. If they’re not already pitted, use a cherry pitter to carefully remove each pit. Set aside.
    • In a small food processor, blitz together the softened cream cheese, Parmesan cheese, and garlic until relatively smooth.
    • Season cheese mixture with salt and pepper, to taste.
    • Spoon into a large pastry bag.
    • Note: You can fit the bag with a coupler set and a medium round piping tip, if you like - I just cut the end off the bag when I’m ready to pipe it.
    • Use the piping bag to fill each of the olives, placing each on a baking sheet once filled.
    • Once all of the olives are filled, cover and place in the fridge until you’re ready to bread and fry them.

    Breading:

    • Line a work surface - and a baking sheet - with parchment paper.
    • Mix together the flour, salt, and thyme into one medium bowl. Crack the eggs into a separate bowl, whisking until lightly beaten and smooth. Measure the panko into a 3rd bowl.
    • Roll each stuffed olive into the flour mixture, shaking off excess flour before returning them to the baking sheet.
    • Dip a flour coated olive into the beaten eggs, allow the excess egg mixture to drip off before rolling it in the panko, giving it a light squeeze to compact the coating a bit. Place on the lined baking sheet,
    • Repeat with remaining stuffed olives. I like to use my left hand to dip an olive into the egg, then drop it into the panko. Then I use my right hand to coat the olive with panko - this prevents a buildup of coating from forming on my hands!
    • Once all the olivess are coated, place the cookie sheet of breaded olives in the fridge to chill, as you prepare the oil.

    Deep Frying:

    • Heat oil 350 F . You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3" deep.
    • Carefully transfer chilled breaded olives to the heated oil. Fry a few at a time - turning frequently for even cooking- until golden brown.
    • As the olives are cooked, use a (metal!) slotted spoon to transfer them from the oil, to a pan lined with paper towels.
    • Serve hot, with marinara sauce or garlic aioli for dipping.

    Air Fryer Method:

    • Preheat your Air Fryer to 350 F
    • Spray a light coating of oil over all the breaded olives, add to air fryer basket.
    • Cook for 5-7 minutes.
    • Check the fried olives for doneness - you can put them back in for a minute or two, if needed.
    • Serve hot, with marinara or garlic aioli as a dipping sauce.

    Notes

    Due to software limitations, the calories and fat from deep frying aren't added to the nutritional information.
    As is, it's more accurate for the air fried version.

    Nutrition

    Calories: 143kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 46mg | Sodium: 299mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 0.4mg | Calcium: 64mg | Iron: 1mg
    A plate of crispy air fried olives with a small bowl of marinara sauce in the background.

    Air Fryer Stuffed Olives

    A pile of breaded deep fried olives on a plate. One is broken open to show it’s stuffed with a garlic cheese mixture.

    A plate of crispy deep fried olives with a small bowl of marinara sauce in the background.

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