Many people serve olives as an appetizer, but serving fried olives is a fun twist on a classic that’s easy and delicious – and just 7 ingredients, most of which you’ll probably have on hand in your refrigerator or pantry.
I received some olives from Spain to review for my other blog and wanted to come up with an easy and quick recipe worth adding to my repertoire, and one worth sharing with y’all, of course. I’m a big texture person, so the idea of adding some crunch to counter the softness of olives just seemed like a natural choice – not to mention the fact that almost anything is delicious when fried!
Brian loves olives so I was excited to see what he thought of my creation, and he gave full approval; I think you will, too.
- 2 small cans of green olives (I used olives from Spain, both with and without pimentos)
- 1 egg
- 1 tablespoon milk
- ½ cup plain bread crumbs
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon thyme
- Olive oil (enough for a thin layer across the bottom of your skillet)
- Drain olives. In a large skillet, pour enough olive oil to have a thin layer across the surface; heat oil over medium heat.
- Mix egg and milk together, and put olives in the egg mixture.
- In a large plastic baggie, mix bread crumbs, salt, pepper, and thyme. Toss olives in the bread crumbs by sealing the bag and shaking well.
- Place olives in skillet, turning after a couple of minutes and allowing each side to get golden brown.
- Remove olives and place on paper towel before transferring to your serving dish.