Fried Olives

It was not too long ago when a few families got together and decided to have dinner at an Italian restaurant in downtown Milwaukee called Rustico. At first I was thinking ‘why are we eating at an Italian restaurant on a Friday night?’. If you are not familiar with Milwaukee tradition, it is typically the night of the week to have a fish fry. I cannot say I was overly disappointed because after all, it was a night out without the kids, and in my opinion, that is a good night any night of the week.

Deep Fried Olives Recipe

As we entered Rustico, I first thought, ok, this is going to be fun. We had a long dinner table and we were surround by good people. The night started off quickly, and I believe everyone was extremely hungry, because before we knew it a bunch of appetizers were on the table. One that caught my attention, and one that has been on my menu for some time, was the fried olives. I quickly popped one into my mouth and fell in love. I don’t know if you are like me, but I love olives, and I especially love going to a party where there is an array of olives to chose from.

So after I ventured to one of my favorite markets in the neighborhood, Sendiks, my attention immediately was drawn to these large green olives stuffed with provolone cheese. Perfect for frying.  Lets get started on making these really simple appetizers, and trust me, you will pop more than one.


  • 12 large green olives, pitted, and stuffed with cheese
  • 1/4 cup all-purpose flour
  • 1 tbsp water
  • 1 egg, beaten
  • 1/2 cup panko breadcrumbs, ground into a fine crumb
  • 1 cup of vegetable oil

This recipe is really easy to make, and also really quick to make, so it is perfect for a party.

Deep Fried Olives Recipe

Begin by taking the olives and place them on some paper towel. Remove as much moisture from the exterior of the olive as possible. Next, get your dredging station ready. Add the water to the beaten egg, and mix for your egg wash. Add the flour to one bowl, and the breadcrumbs to another bowl.

Take a small pan and add the oil, heating it for about 5 minutes or so, or until you reach about 350 degrees.

Take a a few of the olives and toss it into the flour bowl. Shake them around to fully coat, then add into the egg wash. Make sure the olives get a nice coating of egg, then move them into the panko breadcrumbs, tossing to make sure you have a nice even coating of breadcrumbs. Add these to the hot oil, and cook for a few minutes, turning once with a spoon. Once they are golden brown, remove them with a slotted spoon onto some paper towel to remove any access oil.

To serve, simply pop them into your mouth. Go figure! I served mine up in a martini glass for presentation, which I’m certain will be a hit at your next party.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts on “Fried Olives

  1. I first had fried olives as part of the Fritto Misto at the Wolfgang Puck Grill in Las Vegas. It was a mixture of fried shrimp, calamari, zucchini and olives. I wasn’t so sure about fried olives until I popped the first one. I quickly traded my wife the rest of what was on the plate in exchange for them!

    Can’t wait to try this recipe!

  2. I live in Italy, there is a recipe called olive all’ascolana, they are basically fried olives filled with a mix of minced meat.

  3. I eat olives literally every day. But I have never had a fried olive. I believe you may have just changed my life.

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