Pimento Cheese Fried Olives with Garlic-Pimento Mayonnaise Recipe

Introduction

Pimento Cheese Fried Olives are a delightful appetizer combining the creamy tang of pimento cheese with the satisfying crunch of fried breadcrumbs. These bite-sized treats are perfect for parties or a fun snack that impresses with every crispy, cheesy bite.

Ingredients

• 20 to 22 pimento-stuffed olives in brine
• 3/4 cup store-bought or homemade pimento cheese
• Neutral oil, for frying (4 to 6 cups)
• 1/2 cup (60 g) all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 oz Parmesan, finely grated (about 1/4 cup)
• 1 garlic clove, grated
• 1/2 cup mayonnaise
• 1 Tbsp thinly sliced chives
• 1 tsp fresh lemon juice

Instructions

1. Step 1: Using a skewer or toothpick, push the pimento out of each olive and reserve the pimentos for the garlic-pimento mayonnaise. Arrange the olives on a cutting board.
2. Step 2: Pulse the pimento cheese in a food processor until smooth. Transfer it to a piping bag fitted with a small round tip or use a resealable plastic bag with a small corner cut off. Pipe the cheese into each olive.
3. Step 3: Pour oil into a large, heavy pot to a depth of 2 inches. Heat over medium heat until the oil reaches 350°F (use a deep-fry or instant-read thermometer).
4. Step 4: Place flour in a shallow bowl. In a second shallow bowl, whisk the eggs. In a third shallow bowl, mix panko breadcrumbs and grated Parmesan.
5. Step 5: One at a time, toss each olive in the flour, then dip into the eggs, letting excess drip off. Coat with the panko mixture, gently pressing to adhere. Dip again into eggs, then into panko a second time for an extra crispy crust.
6. Step 6: Fry olives in batches, lowering them carefully into the hot oil with a slotted spoon or spider. Fry, turning occasionally, until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool slightly.
7. Step 7: For the garlic-pimento mayonnaise, finely chop the reserved pimentos and place in a small bowl. Add grated garlic, mayonnaise, sliced chives, and lemon juice. Stir until combined.
8. Step 8: Arrange the fried olives on a serving platter and serve with the garlic-pimento mayonnaise alongside for dipping.

Tips & Variations

• Use a piping bag to neatly fill olives without mess—if unavailable, a small spoon works as well.
• Leftover pimento cheese can be used as a spread on crackers or sandwiches.
• For a spicy kick, add a pinch of cayenne pepper to the pimento cheese before piping.
• If you prefer baked over fried, bake coated olives at 400°F for 12–15 minutes until golden and crispy.
• Try different types of olives stuffed with jalapeño or garlic for added flavor variety.

Storage

Store any leftover fried olives in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 8 minutes to restore crispness. The garlic-pimento mayonnaise can be refrigerated separately for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pimento cheese from scratch for this recipe?

Yes, homemade pimento cheese offers a fresh flavor and can be made by combining shredded cheddar cheese, diced pimentos, mayonnaise, and a touch of seasoning. It works perfectly for stuffing the olives.

What oil is best for frying these olives?

Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil to ensure even frying without imparting extra flavors.

Pimento Cheese Fried Olives with Garlic-Pimento Mayonnaise Recipe

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Crispy, golden-fried pimento-stuffed olives filled with creamy pimento cheese, served with a zesty garlic-pimento mayonnaise. This appetizer combines savory, crunchy, and tangy flavors for a delicious bite-sized treat perfect for parties or snacks.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 20 to 22 stuffed and fried olives 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Fried Olives

• 20 to 22 pimento-stuffed olives in brine
• 3/4 cup store-bought or homemade pimento cheese
• 4 to 6 cups neutral oil, for frying
• 1/2 cup (60 g) all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 oz. Parmesan, finely grated (about 1/4 cup)

Garlic-Pimento Mayonnaise

• Reserved pimentos from olives
• 1 garlic clove, grated
• 1/2 cup mayonnaise
• 1 Tbsp. thinly sliced chives
• 1 tsp. fresh lemon juice

Instructions

1. Remove Pimentos: Using a skewer or toothpick, carefully push out the pimento from each olive and reserve the pimentos for the garlic-pimento mayonnaise. Arrange the olives on a cutting board.
2. Fill Olives with Cheese: Pulse the pimento cheese in a food processor until smooth. Transfer the cheese to a piping bag fitted with a small round tip or use a plastic bag with a corner cut off, then pipe the cheese into each olive.
3. Heat Oil: Pour neutral oil into a large heavy pot to a depth of about 2 inches. Heat the oil over medium heat until it reaches 350°F using a deep-fry or instant-read thermometer.
4. Prepare Breading Stations: Pour the flour into a shallow bowl. Whisk the eggs in a second shallow bowl. In a third shallow bowl, mix the panko breadcrumbs with the grated Parmesan cheese.
5. Bread the Olives: One at a time, toss the cheese-filled olives in flour to coat, then dip into the whisked eggs allowing excess to drip off. Coat the olives in the panko-Parmesan mixture, pressing gently to adhere. Repeat the egg dip and panko-Parmesan coating for an extra crispy layer.
6. Fry Olives: Fry the olives in batches by lowering them carefully into the hot oil with a slotted spoon or spider. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and crispy. Transfer the olives to a paper towel-lined plate to drain and cool slightly.
7. Make 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, then stir well to combine.
8. Serve: Arrange the fried olives on a serving platter and serve alongside the garlic-pimento mayonnaise for dipping.

Notes

• Ensure oil temperature is maintained at 350°F to achieve a crispy exterior without absorbing too much oil.
• Work in batches to avoid overcrowding the pot, which can lower oil temperature and result in soggy olives.
• Use fresh pimento cheese or a good-quality store-bought variety for best flavor.
• The double breading with egg and panko ensures a crunchy crust that holds in the melted cheese.
• Stored leftovers are best reheated in an air fryer or oven to maintain crispness.

Keywords: pimento cheese, fried olives, appetizer, crispy olives, southern appetizer, panko, garlic mayonnaise