Fried Olives Recipe

Prepare olives

If your olives are not already pitted, carefully remove pits. Pat olives dry with paper towels. Using a small paring knife or a piping tip, make a small cavity in each olive (if cavities are not large enough) to hold the cheese filling.

Fill olives

Place the room-temperature cream cheese in a small bowl and beat briefly with a fork until smooth. Spoon or pipe about 1 teaspoon (roughly 3–4 g) of cheese into each olive cavity until just filled. Wipe any excess off the outside of the olive and set stuffed olives on a tray. Refrigerate for 10–15 minutes to firm the filling slightly (this helps during breading).

Make light batter

In a medium bowl whisk together 3 tablespoons flour, 2 tablespoons cornstarch, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon smoked paprika. Add 6 tablespoons cold water and optionally 2 tablespoons sparkling water and whisk until just combined; the batter should be thick but runny enough to coat an olive (roughly the consistency of heavy cream). If too thick, add 1 teaspoon cold water at a time.

Prepare breading stations

Place 1/2 cup flour in a shallow bowl. In a second shallow bowl beat the 2 eggs with 2 tablespoons milk until uniform. Spread 1 cup breadcrumbs in a third shallow bowl. Line a tray with parchment for the breaded olives to rest on.

Coat olives

Working in batches of 6–8 to avoid crowding, dredge each chilled, cheese-stuffed olive first in the 1/2 cup flour, shaking off excess. Dip into the batter to coat fully, then roll in breadcrumbs to cover. For an extra-crisp double-coating: return the breadcrumb-coated olive to the egg wash briefly, then roll again in breadcrumbs. Place coated olives on the prepared tray and keep refrigerated for 5–10 minutes while you heat the oil.

Heat oil

Pour about 3–4 cm (roughly 1.25–1.5 in) of neutral oil into a heavy skillet or saucepan (or use a deep fryer) and heat to 175°C (350°F). If you don't have a thermometer, test by dropping one breadcrumb into the oil — it should sizzle and become golden in about 30–40 seconds.

Fry olives

Fry the coated olives in small batches (6–8) for 2 to 3 minutes, turning gently with a slotted spoon or spider so they brown evenly and the filling heats through. Aim for an even golden-brown color. Overcrowding will drop the oil temperature and lead to soggy coating.

Drain

Remove fried olives with a slotted spoon and transfer to a paper towel–lined tray. Immediately sprinkle with flaky salt. Let rest 1–2 minutes so the filling sets slightly before serving (the filling will be hot).

Arrange fried olives on a serving plate, garnish with chopped chives or parsley if using, and serve with lemon wedges and the spicy aioli or marinara for dipping. Serve hot so the coating is crisp and the cheese is warm and soft.