Deep Fried Olives Recipe

Prepare olives

Pat the pitted olives dry with paper towels. If olives are large and have deep cavities, use a small spoon or piping bag to ensure they’re ready to be filled.

Fill olives

Using a small spoon, a piping bag, or a small disposable plastic bag with the corner snipped, fill each olive with about 1 teaspoon of pimento cheese. Press gently so the cheese is flush with the olive openings but does not bulge excessively. Set filled olives on a tray and chill in the refrigerator 15–20 minutes to firm the filling (this helps prevent oozing when frying).

Set up dredging stations

Place the flour in a shallow bowl and season it with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. In a second bowl whisk the eggs and milk until combined. In a third bowl mix panko, fine breadcrumbs, cornmeal, remaining 1/2 teaspoon kosher salt, garlic powder, and remaining black pepper. For an extra-crisp double-coating option, set a fourth bowl with additional panko.

Coat olives

One by one, roll chilled stuffed olives in the seasoned flour (tap off excess), then dip into the egg wash, letting excess drip back into the bowl. Press into the breadcrumb mixture to coat thoroughly. For a thicker crust, return each coated olive to the egg wash and then press into the panko again for a double coat. Place coated olives on a tray and refrigerate 10 minutes to help the coating set.

While olives chill, make the lemon aioli. In a small bowl whisk together mayonnaise, lemon juice, lemon zest, minced garlic, Dijon mustard, hot sauce (if using), salt, and black pepper until smooth. Taste and adjust seasoning—add a little more lemon juice for brightness or a pinch more salt if needed. Chill until ready to serve.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of at least 2–3 inches, leaving room at the top for bubbling. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30–45 seconds.

Fry olives

Work in small batches (6–8 olives at a time depending on pot size) so oil temperature stays steady. Gently lower coated olives into hot oil with a slotted spoon or spider. Fry until golden brown and crisp, about 1.5–2.5 minutes, turning once to brown evenly. Avoid overcrowding. Use a slotted spoon to transfer fried olives to a paper towel–lined tray to drain.

Season and serve

While still warm, sprinkle olives lightly with a pinch of flaky sea salt if desired. Arrange on a platter with lemon wedges and a small bowl of lemon aioli for dipping. Garnish with finely chopped parsley. Serve immediately so the crust stays crisp and pimento cheese filling is warm and slightly melty.