Fried Olives

The salty tenderness of olive meets the perfect breaded crunchiness in this amazing Fried Olive recipe. These little bites are so delicious and that fact, in combination with the mix of textures, makes for a completely delightful sensory experience.


1 cup canola oil
10 large or colossal green pitted olives
10 large or colossal black pitted olives
¾ cup all-purpose flour
½ teaspoon garlic powder
1 teaspoon chili powder
2 beaten eggs
¾ cup bread crumbs
½ teaspoon freshly ground black pepper
Brie cheese, for serving
12 pound serrano ham, thinly sliced


Heat canola oil to 350 degrees. Drain and dry the olives.

Mix flour, garlic powder and chili powder together and place in a shallow dish. Pour eggs into another dish, and bread crumbs with ground black pepper into a third.

Roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs.

Set on a plate to give the breading a chance to dry and form a crust while the oil heats.

When oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. Fry until golden brown, then remove and drain on paper towels.

Be sure to tip the oil out of the center of the olive. Serve on a platter with Brie cheese and slices of serrano ham.

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