Crispy Fried Olives
Elevate your appetizer game with these irresistible **Crispy Fried Olives**—the ultimate bite-sized indulgence! Perfectly briny green olives are coated in a flavorful blend of **panko breadcrumbs**, **Parmesan cheese**, and aromatic spices like oregano and garlic powder. Each olive is double-breaded and fried to golden perfection, creating a crunchy shell that gives way to a tangy, juicy olive center. Quick and easy to prepare in just 30 minutes, these fried olives make a show-stopping addition to any party platter or a delectable snack for entertaining guests. Serve them warm with a creamy aioli or bold marinara sauce for dipping, and watch as this crowd-pleasing appetizer disappears in no time! This recipe is your go-to for a satisfying mix of textures, savory flavors, and elegant presentation. **Fried olive appetizers** will never go out of style!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Large pitted green olives
- 100 grams All-purpose flour
- 2 large Eggs
- 100 grams Panko breadcrumbs
- 1 teaspoon Dried oregano
- 25 grams Parmesan cheese, grated
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 500 ml Vegetable oil
Instructions
Drain the olives and pat them dry with a paper towel to remove any excess moisture, as this will help the breading adhere better.
In a small bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, combine the panko breadcrumbs, dried oregano, grated Parmesan cheese, garlic powder, salt, and black pepper.
Set up a breading station: first coat each olive in flour, shaking off any excess. Next, dip the floured olives into the beaten eggs, ensuring they are fully covered. Let any excess egg drip off before placing the olives in the breadcrumb mixture.
Gently press the olive into the breadcrumb mixture, ensuring each one is entirely coated in crumbs. Set each prepared olive on a plate as you work.
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches around 180°C (350°F). To test the oil, drop a breadcrumb in – if it sizzles and floats, the oil is ready.
Carefully lower a few olives at a time into the hot oil using a slotted spoon. Do not overcrowd the pan as this will lower the oil temperature. Fry the olives for 2-3 minutes or until they are golden brown and crispy.
Once cooked, transfer the fried olives to a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining olives.
Serve the fried olives warm, optionally with a side of aioli or marinara sauce for dipping.
Nutrition Facts
Calories |
5130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 496.8 g | 637% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 284.0 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 6262 mg | 272% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 7.8 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 397 mg | 31% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
