Fried Olives
Fried olives are a classic Italian antipasto rooted in Southern traditions, especially in regions like Puglia and Sicily. The recipe typically uses green or Castelvetrano olives, often pitted and sometimes stuffed with garlic, cheese, meat, or anchovies. They are coated in egg and breadcrumbs for a crisp, golden exterior.
The technique involves dredging olives through a standard breading process, then deep-frying in hot oil until the coating turns crunchy and fragrant. This preparation echoes Italy’s broader culinary emphasis on transforming simple, preserved ingredients into bold, textural contrasts, combining briny intensity with rich, savory crunch.
Serve with Lemon Garlic Aioli.
Prep Time: 10 min
Cook Time: 5 min
Total Time: 15 min
Yield: 2 servings
Ingredients
- 12 pitted Castelvetrano olives
- Slivers of garlic or fresh mozarella for stuffing
- 1 egg, beaten
- Breadcrumbs, seasoned with salt, pepper, and Italian seasoning
- Olive oil
Instructions
- 1.Pat the olives dry with a paper towel.
- 2.Stuff each olive with a sliver of garlic or cheese.
- 3.Coat the stuffed olives with the beaten egg.
- 4.Roll each olive in the breadcrumb mix until coated.
- 5.Add about an inch of olive oil to a small skillet and heat the oil to 350°F.
- 6.Add the breaded olives to the hot oil and fry for 60-90 seconds until the outside is golden brown.
- 7.Remove the olives from the oil and drain briefly on a paper towel before serving.