Introduction

Crispy fried olives with garlic aioli offer a delightful snack that’s both crunchy and packed with flavor. This vegan, egg-free recipe makes for a perfect appetizer or party bite that’s easy to prepare and sure to impress.

Crispy Vegan Fried Olives with Garlic Aioli Recipe - Recipe Image

Ingredients

1 jar (5.5 oz / 155 g) small pimento-stuffed olives, drained
½ cup all purpose flour (divided)
¼ cup cold water
1 tsp paprika
½ tsp garlic powder
½ tsp black pepper
½ cup panko breadcrumbs
Oil for frying (canola or vegetable)
⅓ cup vegan mayonnaise
1 tbsp lemon juice
1 heaping tbsp minced garlic
Salt and pepper to taste

Instructions

Step 1: Make the aioli by combining vegan mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl. Stir until smooth and refrigerate while preparing the olives.
Step 2: Prepare the batter by whisking half of the flour with cold water, paprika, garlic powder, and black pepper until you achieve a smooth, thick consistency that adheres well to the olives.
Step 3: Set up your breading station with the remaining dry flour on one plate, the batter in a bowl in the middle, and panko breadcrumbs on another plate.
Step 4: Coat each olive by tossing it first in dry flour, then dipping it into the batter, and finally rolling it through the panko breadcrumbs until fully covered. Place coated olives on a clean plate.
Step 5: Heat oil in a Dutch oven or deep pan to 325–350°F (170–180°C). A thermometer helps maintain the correct temperature for even frying.
Step 6: Fry the olives in small batches, giving them space to crisp evenly. Cook for about 1 to 2 minutes until they turn golden brown.
Step 7: Remove fried olives with a slotted spoon and drain on paper towels for a minute. Serve hot alongside the chilled garlic aioli.

Tips & Variations

For extra crispiness, double coat the olives by repeating the batter and panko step before frying.
You can substitute smoked paprika for regular paprika to add a smoky depth of flavor.
If you prefer a spicier aioli, add a pinch of cayenne pepper or a drizzle of hot sauce to the mixture.

Storage

Store any leftover fried olives in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F (175°C) for about 5 minutes to restore crispiness. Keep the garlic aioli refrigerated and use within 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh olives instead of jarred?

Fresh olives are typically very bitter and require curing before eating, so it’s best to use jarred, pimento-stuffed olives for this recipe.

Is there a gluten-free option for this recipe?

Yes, you can substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives to make this dish gluten-free.

Crispy Vegan Fried Olives with Garlic Aioli Recipe

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4.6 from 61 reviews

Crispy Fried Olives with Garlic Aioli is a delicious vegan appetizer featuring pimento-stuffed olives coated in a seasoned batter and panko breadcrumbs, then deep-fried to golden perfection. Served with a zesty garlic aioli made from vegan mayonnaise, lemon juice, and fresh garlic, this dish offers a fantastic combination of crunch and flavor that’s perfect for parties or snack time.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: About 2 servings (depending on portion size) 1x
Category: Appetizer
Method: Frying
Cuisine: Mediterranean
Diet: Vegan

Ingredients

Scale

Olives and Coating

1 jar (5.5 oz / 155 g) small pimento-stuffed olives, drained
½ cup all-purpose flour, divided
¼ cup cold water
1 tsp paprika
½ tsp garlic powder
½ tsp black pepper
½ cup panko breadcrumbs
Oil for frying (canola or vegetable)

Garlic Aioli

⅓ cup vegan mayonnaise
1 tbsp lemon juice
1 heaping tbsp minced garlic
Salt and pepper to taste

Instructions

Make the aioli. Combine the vegan mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl. Stir until the mixture is smooth and well incorporated. Chill in the refrigerator while preparing the olives to let the flavors meld.
Make the batter. In a bowl, whisk together half of the all-purpose flour with the cold water, paprika, garlic powder, and black pepper. Whisk until the batter is smooth and thick enough to cling to the olives without dripping off.
Set up the breading station. Arrange three separate plates: one with the remaining dry flour, one with the batter in the middle, and one with the panko breadcrumbs. This setup will streamline the coating process.
Coat the olives. Take each olive and first toss it in the dry flour to lightly coat. Then dip it into the batter, ensuring it is fully covered. Finally, roll the olive in the panko breadcrumbs until completely coated. Place the coated olives on a clean plate.
Heat the oil. Fill a deep pan or Dutch oven with a few inches of oil and heat it to between 325°F and 350°F (170°C to 180°C). Use a thermometer to maintain this temperature range for perfect frying.
Fry the olives. Fry the olives in batches to avoid overcrowding. Carefully drop a few olives into the hot oil at a time, allowing them space to move and crisp evenly. Fry for 1 to 2 minutes until they turn golden brown and crispy.
Drain and serve. Remove the fried olives with a slotted spoon and place them on paper towels to drain excess oil. Serve hot alongside the chilled garlic aioli for dipping.

Notes

Maintain the oil temperature consistently between 325°F and 350°F for optimal crispiness and to avoid soggy coating.
Use vegan mayonnaise to keep the recipe fully vegan.
For extra flavor, you can add a pinch of cayenne pepper to the batter for a spicy kick.
Ensure olives are well-drained before coating to prevent oil splatter during frying.
Serve immediately for the best texture; leftovers can be reheated but may lose crispness.

Keywords: fried olives, vegan appetizer, garlic aioli, crispy fried olives, party snack, vegan snack