Pimento Cheese Fried Olives

If you have an unrelenting weakness for salty, cheesy, deep-fried snacks, these pimento cheese-stuffed fried olives are sure to become a favorite. Perfect as finger food, they balance a crispy outer coating with a rich cheesy center and the briny bite of olives. Whether served alongside a glass of crisp Prosecco or an extra dirty martini, they make any gathering feel a little bit fancier and a lot more delicious.

I first made these during a weekend hangout and they disappeared before I knew it. They quickly became the go-to snack whenever friends come over.

Ingredients

• Pimento-stuffed olives: These provide the perfect cavity for the cheesy filling and hold up well during frying. If unavailable, manzanilla or Spanish queen green olives work great too
• Pimento cheese: Choose a good-quality store-bought version or homemade for maximum flavor and creaminess
• Neutral oil for frying: Vegetable or canola oil works well as it has a high smoke point for crisp frying
• All-purpose flour: Helps the coating stick and gives structure to the outer layer
• Eggs: Used to bind the coating to the olives and create a crispy texture
• Panko breadcrumbs: Combined with Parmesan cheese for a light, crunchy crust
• Parmesan cheese: Adds a salty, nutty depth to the breading mixture
• Garlic clove: Fresh garlic grated to punch up the dipping sauce
• Mayonnaise: Acts as a creamy base for the garlic-pimento dipping sauce
• Chives: Bring a fresh and mild onion flavor to the sauce
• Fresh lemon juice: Adds brightness and acidity to balance the richness of the dip

Step-by-Step Instructions

Scoop out pimentos:

Using a skewer or toothpick, gently push the pimento out of each olive and save these pieces for the dipping sauce. Arrange the pitted olives nicely on a cutting board.

Smooth the pimento cheese:

Pulse the pimento cheese in a food processor until smooth and creamy. Transfer it to a piping bag or resealable plastic bag with a small corner snipped off. Pipe the cheese carefully into each olive cavity, filling them completely.

Heat the oil:

Pour neutral oil into a heavy pot to a depth of about two inches. Heat over medium heat until a thermometer reads 350 degrees Fahrenheit, ideal for deep frying.

Prepare the coating stations:

Set up three shallow bowls. Fill one with flour, a second with whisked eggs, and the third with a mixture of panko breadcrumbs and finely grated Parmesan cheese.

Bread the olives:

Coat the stuffed olives one at a time by tossing first in the flour to dry the surface, then dipping in the egg wash allowing excess to drip off. Press the olives into the breadcrumb and Parmesan mixture to coat thoroughly. For extra coverage, dip them back into the egg and then again in the breadcrumb mixture.

Fry to golden perfection:

Working in batches to avoid crowding, carefully lower olives into hot oil with a slotted spoon or spider strainer. Fry for three to four minutes, turning occasionally to ensure even browning. Remove and drain on paper towels. Allow to cool slightly before serving.

Make the garlic-pimento mayonnaise:

Finely chop the reserved pimentos and place into a small bowl. Add the grated garlic, mayonnaise, thinly sliced chives, and fresh lemon juice. Stir this mixture until combined and set aside for serving.

Serve:

Arrange the fried olives on a platter and present with the garlic-pimento mayonnaise dip. Enjoy immediately while still warm and crispy.

Save Pin

My favorite ingredient here is the pimento cheese. It is the magic that transforms simple olives into decadent bites. I remember making these for a game day snack and being amazed at how quickly everyone went back for more.

Storage tips

Store leftovers in an airtight container in the refrigerator. When ready to eat, reheat them gently in an air fryer or a hot oven to revive that irresistible crunch. Avoid microwaving as this can make the breading soggy.

Ingredient substitutions

If you cannot find pimento cheese, a creamy cheese spread mixed with a bit of diced pimentos or roasted red peppers can work well. Green olives like manzanilla or Spanish queen can replace pimento-stuffed ones but add some chopped pimentos to the dip to keep the flavor balance. Parmesan can be swapped for Pecorino Romano for a sharper edge.

Serving suggestions

Serve these golden bites as a party appetizer alongside chilled Prosecco or a classic cocktail with extra olives. They also pair beautifully with a green salad for a light lunch or as a savory snack during movie nights. Toothpicks make them easy to pick up and ideal for sharing.

Pro Tips

• Toast the panko breadcrumbs lightly in a dry pan before mixing with Parmesan for extra crunch and flavor
• Don’t skip piping the cheese inside the olives as it keeps the center creamy and prevents the olive from drying out during frying
• Work in small batches when frying to maintain the oil temperature and achieve even, golden browning

Commonly Asked Questions

→ What type of olives work best for stuffing?

Pimento-stuffed olives are ideal as they provide extra pimento for flavor and hold up well during frying. Spanish queen or Manzanilla olives can be used as alternatives.

→ How is the crispy coating achieved?

Olives are dredged in flour, dipped in egg, then coated in a mixture of panko breadcrumbs and grated Parmesan before frying for an extra crunch.

→ What is the purpose of the garlic-pimento mayonnaise?

This creamy dip complements the salty olives and crunchy crust, adding a bright, garlicky tang that enhances overall flavor.

→ How should leftovers be stored and reheated?

Keep leftover olives in an airtight container in the fridge for up to 5 days. Reheat in an air fryer or oven to restore crispness before serving.

→ Can these be served as finger food?

Absolutely. Their size and crisp texture make them perfect for serving with toothpicks as a savory snack or appetizer.