Fried Olives!



Fried. Olives. This dish requires no further selling than its name. I used to squander so much of my work-study paycheck at this snooty campus restaurant just for their fried olives. Zero regret to this day. And they didn't even use the good stuff! You can take a small jar of plain store brand pimento stuffed manzanilla olives, strain, coat in bread crumb and fry for half a minute. It'll cost you ~$2 in ingredients and maybe 5 minutes of time. Think of it, I really should regret those spending a little. 

For an upgrade, I'm stuffing my favorite olive bar ingredients together: castelvetrano olives & peppadew peppers! Castelvetrano are my 'gateway' olives. As someone who took a long time to 'acquire' a taste for olives, castelvetrano was love at first try. They're mild, subtle, yet buttery & olive-y at the same time. The bright green color are just so pleasant to look at. In contrast with the green olives, in more than just the colors, peppadew is anything but subtle. Sharp, sweet, with just enough kick, it really upgrades an already exciting dish to the next level.

Feel free to stuff your favorite olive bar ingredients together - kalamata with feta, cerignola with pickled garlic, you really can't go wrong with any combinations. Stuff your favorite stuff into one another, bread & fry them, and you have the perfect snack with go with your afternoon chardonnay! Or whatever you're drinking to cope with your weekends with nowhere to go :P



  • 1/2 cup flour
  • 1/2 cup bread crumb
  • 1 egg 
  • ~2 cups frying oil


  • 1/2 cup pimento stuffed manzanilla olives, or
  • 1/2 cup pitted castelvetrano olives
  • 2 peppadew peppers, sliced


To stuff the olives: cut peppadew peppers in half, & slice into thin strips lengthwise. About 8~10 strips per pepper. Fold the strip in half, smooth side out, and stuff the pepper strip into the castelvetrano olives. 

To coat the olives: roll olives in flour; coat completely, and shake off excess flour using a strainer. Dip the olives in beaten egg; coat thoroughly, & strain. Roll the olives in bread crumb until thoroughly coated. 

Fry at 350F for ~20 seconds, just until the breading turns golden. 



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