Fried Olives

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Have you ever tasted Fried Olives? One bite will make you a devotée for life! The piquant flavor of the olives wrapped in the crunchiness of Panko is a match made in taste heaven. When I started making Fried Olives, I used Piccholine olives. They’re small and easy to pop into your mouth. Lately, I’ve been unable to find them; so I’m using the much larger Castlevetrano olives which require maybe two bites. If you use canned pitted green olives; rinse them off before coating them; otherwise they’re too briney.

The standard method of frying requires a pan of flour to provide a dry coating to the olives, a pan of beaten eggs to provide the “glue” and a pan of Panko to provide the crunch. Heat up your oil, carefully ease in your olives and fry until the Panko has browned. I do mine in a countertop electric fryer; which makes the job much easier and the olives drain right back into the fryer.

These olives have become a regular part of my hors d’oeuvres menu. There are never any leftovers!

For another delicious hors d’oeuvre that are baked not fried, try my Mushroom Ears.

Fried Olives

By Gloria Kobrin Published: December 17, 2013

  • Yield:

  • 20 Servings

Ingredients

  • 3 pounds pitted green olives
  • 2-3 cups Flour
  • 6-8 large eggs
  • 12 ounces Panko
  • Vegetable Oil

Equipment

  • 3 Pans for Rolling Olives
  • Deep Fryer or electric fryer
  • Spider/Slotted Spoon
  • Paper Towels

Directions

  1. Drain olives.
  2. Pour 2 cups of flour into one pan. Break 3 eggs in second pan and beat thoroughly. Pour 2 cups of Panko into third pan.
  3. Pour about 3 inches of oil in frying pan. If you're using an electric fryer, fill it up to the line they recommend. Heat oil until it reaches 375˚ F on a candy thermometer or until a piece of bread fries in 30 seconds. Watch the temperature carefully; because as the oil continues to heat, it will start to spatter.
  4. While oil is heating, roll a bunch of olives in flour then in eggs and then in Panko. Carefully, drop olives into hot oil. Fry olives until golden brown. Remove from oil with a spider/slotted spoon and drain on a pierced rack. Continuing coating and frying olives until they are all done. Serve olives hot or at room temperature. Should you have leftovers; reheat the olives to crisp them before serving.