Pimento Cheese Fried Olives Recipe

Introduction

Pimento Cheese Fried Olives offer a delightful twist on a classic Southern snack. These crispy, cheesy bites are stuffed with creamy pimento cheese and fried to golden perfection, making them a perfect appetizer or party treat.

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 tablespoon thinly sliced chives
• 1 teaspoon fresh lemon juice

Instructions

1. Step 1: Using a skewer or toothpick, carefully push the pimento out of each olive and set aside the pimentos for the garlic-pimento mayonnaise. Arrange the hollowed olives on a cutting board.
2. Step 2: In a food processor, pulse the pimento cheese until smooth. Transfer the cheese to a piping bag with a small round tip or a resealable plastic bag with a corner cut off. Pipe the cheese back into each olive, filling the cavity.
3. Step 3: 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 (use a thermometer for accuracy).
4. Step 4: Prepare three shallow bowls: one with flour, one with whisked eggs, and one with a mixture of panko breadcrumbs and grated Parmesan cheese.
5. Step 5: Working with one olive at a time, coat each first in flour, then dip into the eggs, allowing excess to drip off. Next, roll the olive in the panko-Parmesan mixture, gently pressing to adhere. Repeat the egg and breadcrumb coating once more for an extra crispy crust.
6. Step 6: Fry the coated olives in batches using a slotted spoon or spider, turning occasionally, until golden brown, about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving.
7. Step 7: For the garlic-pimento mayonnaise, finely chop the reserved pimentos and combine them in a small bowl with grated garlic, mayonnaise, sliced chives, and fresh lemon juice. Stir well to combine.
8. Step 8: Arrange the fried olives on a platter and serve alongside the garlic-pimento mayonnaise for dipping.

Tips & Variations

• Use homemade pimento cheese for the freshest flavor, or try adding a bit of cayenne pepper to the mixture for a spicy kick.
• If you prefer a lighter option, bake the coated olives at 400°F until crispy instead of frying.
• For extra crunch, double coat the olives with egg and breadcrumbs before frying.

Storage

Store leftover fried olives in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F for 5–7 minutes to restore crispiness. The garlic-pimento mayonnaise can be refrigerated separately for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of olives for this recipe?

While pimento-stuffed olives work best because they provide the cavity to fill, you can try using other large stuffed olives, but the texture and flavor may vary.

Is it possible to make this recipe vegan?

You can substitute vegan cheese and mayonnaise and use a flax egg or another egg replacer for coating. Use a plant-based oil for frying as well. The flavor and texture will differ, but it can still be delicious.

Pimento Cheese Fried Olives Recipe

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4.9 from 124 reviews

Crispy and savory Pimento Cheese Fried Olives are a delectable appetizer featuring pimento-stuffed olives filled with creamy pimento cheese, coated in a crispy panko-Parmesan crust, and fried to golden perfection. Paired with a flavorful garlic-pimento mayonnaise, this bite-sized treat offers a perfect balance of creamy, tangy, and crunchy flavors, ideal for entertaining or a special snack.

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

Ingredients

Scale 1x2x3x

Olives and Filling

• 20 to 22 pimento-stuffed olives in brine
• 3/4 cup store-bought or homemade pimento cheese

Breading

• 1/2 cup (60 g) all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 oz Parmesan cheese, finely grated (about 1/4 cup)

Frying

• 4 to 6 cups neutral oil (such as vegetable or canola), for frying

Garlic-Pimento Mayonnaise

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

Instructions

1. Prepare Olives: Using a skewer or toothpick, carefully push the pimento out of each olive and set the pimentos aside for making the garlic-pimento mayonnaise. Arrange the pimento-empty olives on a cutting board.
2. Fill Olives with Cheese: Pulse the pimento cheese in a food processor until smooth. Transfer to a piping bag fitted with a small round tip or use a resealable plastic bag with a small corner cut off. Pipe the smooth cheese into each hollowed-out olive, filling them completely.
3. Heat Oil for Frying: Pour 4 to 6 cups of 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 to monitor temperature.
4. Prepare Breading Stations: Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs until combined. In a third shallow bowl, mix the panko breadcrumbs with the grated Parmesan cheese.
5. Bread the Olives: Working one at a time, dredge each cheese-filled olive first in flour, then dip it into the egg wash, allowing any excess egg to drip off. Next, toss the olive in the panko-Parmesan mixture, gently pressing to adhere the coating. For an extra crispy crust, dip the olive back in the egg wash and then again in the breadcrumb mixture.
6. Fry the Olives: Carefully lower the breaded olives into the hot oil in batches using a metal spider or slotted spoon. Fry, turning occasionally, for 3 to 4 minutes or until they are golden brown and crispy. Remove and transfer to a paper towel-lined plate to drain and cool slightly.
7. Make Garlic-Pimento Mayonnaise: Finely chop the reserved pimentos and combine them in a small bowl with the grated garlic, mayonnaise, sliced chives, and fresh lemon juice. Stir well to combine the flavors.
8. Serve: Arrange the fried olives on a serving platter and serve alongside the garlic-pimento mayonnaise for dipping. Enjoy warm or at room temperature.

Notes

• For best results, use fresh pimento cheese or a good quality store-bought version.
• Maintain the oil temperature at 350°F to ensure the olives fry evenly without absorbing too much oil.
• Work in small batches when frying to avoid overcrowding, which can lower the oil temperature.
• Use a sturdy piping bag or plastic bag to easily fill the olives with pimento cheese.
• These fried olives are best enjoyed fresh but can be kept warm in a low oven for a short time.
• Make sure to drain the olives well before filling and frying to prevent sogginess.

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