Pimento Cheese Fried Olives

If you love salty, cheesy, deep-fried snacks, these pimento cheese-stuffed fried olives hit every craving perfectly. They are simple to assemble and make a fantastic finger food to enjoy with a crisp Prosecco or a classic martini. The balance of the crunchy exterior, the creamy, cheesy inside, and a touch of garlic mayo makes them absolutely irresistible and fun to serve at any casual gathering or game day.

Once I tried these, they quickly became a requested snack at all my parties. The crunchy coating paired with the creamy cheese inside always surprises people in the best way.

Ingredients

• Pimento-stuffed olives: These are ideal because they already have a tangy, sweet pepper inside that complements the cheese filling. Choose firm, meaty olives to hold up during frying
• Pimento cheese: The star of the filling. Using a smooth version helps it pipe easily and melts beautifully inside
• Neutral frying oil: Neutral oils like vegetable or canola handle the high heat without overpowering the flavor
• All-purpose flour: Helps the coating stick to the olives
• Eggs: Acts as a glue between flour and breadcrumbs
• Panko breadcrumbs: Adds a light, crispy crunch
• Parmesan cheese: Gives a subtle umami boost and extra crispness in the coating
• Garlic clove: Fresh garlic makes the accompanying mayonnaise pop
• Mayonnaise: Creates a creamy dip that balances the rich fried olives
• Fresh chives: Adds a mild onion note for freshness
• Fresh lemon juice: Brightens and cuts through the richness of the dip

Step-by-Step Instructions

Scoop out the pimentos:

Using a skewer or toothpick, gently push the pimento out of each olive and set the peppers aside for the garlic-pimento mayonnaise. Arrange the olives on a cutting board for easy filling.

Prepare the cheese filling:

Place the pimento cheese in a food processor and pulse until smooth and creamy. Transfer the cheese to a piping bag fitted with a small round tip or use a resealable plastic bag with the tip cut off to pipe the cheese into each olive’s cavity.

Heat the oil:

Pour neutral oil into a large, heavy pot to a depth of about two inches. Warm the oil over medium heat until it reaches 350 degrees Fahrenheit. Use a thermometer to check accurately for the perfect frying temperature.

Set up your breading station:

Pour flour into one shallow bowl. Whisk the eggs in a second shallow bowl. In a third shallow bowl, mix the panko breadcrumbs with the finely grated Parmesan cheese. This combination will give the olives a golden, flavorful crust.

Bread the olives:

Take each stuffed olive and coat it first in flour, then dip into the eggs, allowing excess to drip off. Roll the olive in the panko and Parmesan mixture, pressing gently to help it adhere. For an extra crispy crust, dip back into the egg and then again into the panko mixture.

Fry the olives:

Carefully place the breaded olives into the hot oil in batches, using a slotted spoon or spider to avoid crowding. Fry for three to four minutes, turning occasionally, until they are a deep golden brown. Transfer to a paper towel-lined plate to drain and cool slightly.

Make the garlic-pimento mayonnaise:

Finely chop the reserved pimentos and combine them in a small bowl with the grated garlic, mayonnaise, sliced chives, and fresh lemon juice. Stir until everything is well mixed.

Serve:

Arrange the fried olives on a platter and serve alongside the garlic-pimento mayonnaise for dipping.

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My favorite part of this recipe is definitely the garlic-pimento mayonnaise. It’s so simple but transforms every olive into a gourmet bite. It instantly reminds me of chatting with friends over cocktails, sharing these little nuggets of deliciousness and laughing late into the evening.

Storage Tips

Store leftover fried olives in an airtight container in the refrigerator. They’ll stay good for up to five days but will lose their crispness over time. To revive the crunch, reheat them in a hot oven or an air fryer for a few minutes instead of the microwave, which can make them soggy.

Ingredient Substitutions

If you can’t find pimento-stuffed olives, manzanilla or Spanish queen green olives work well without the extra pimento peppers. Use homemade pimento cheese or your favorite store-bought version for convenience. If you don’t have panko, crushed cornflakes or regular breadcrumbs can be used but expect a slightly denser crust. Mayonnaise can be substituted with Greek yogurt for a lighter dip, though the texture and flavor will change slightly.

Serving Suggestions

These fried olives are perfect served alongside cold drinks like sparkling wine or classic martinis. Add some fresh crudités or a simple green salad to balance the richness of this appetizer. They’re great party finger food on their own or paired with other Southern-inspired bites like deviled eggs or fried green tomatoes.

Pro Tips

• Make sure the oil temperature is well controlled at 350 degrees Fahrenheit for perfectly crispy, non-greasy olives
• Do not overcrowd the fryer to maintain oil temperature and get even frying on all olives
• To avoid a soggy coating, let the olives rest on paper towels after frying to drain any excess oil before serving

Common Recipe Questions

→ What olives work best for frying?

Pimento-stuffed olives are ideal as they hold the filling well and stay firm during frying. Manzanilla or Spanish queen olives are good alternatives.

→ How do I get the coating to stick on the olives?

Coat olives first in flour, then dip in beaten eggs, and finally press into a mixture of panko and Parmesan to ensure a crunchy crust.

→ Can I prepare the stuffed olives ahead of time?

Yes, you can stuff the olives in advance and refrigerate them before frying to save time when ready to cook.

→ What oil is recommended for frying?

Use a neutral oil with a high smoke point, such as vegetable or canola oil, to achieve a crispy golden finish.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge for up to five days. Reheat in an oven or air fryer to regain crispness.