Fried Olives

Fried Olives

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One taste of a Fried Olive 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.

Note: I’ve been using a countertop electric fryer for several years now. It makes the job much easier.

Fried Olives

By Gloria Kobrin Published: December 17, 2013

  • Yield:

  • 20 Servings


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


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


  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. 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 paper towels. 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.