Crumbed Olives with Garlic Aioli

Well after a big lunch you are probably saying to yourself “there is no way we were having dinner”, but I bet you that by the time dinner comes you starting getting a little peckish. Here’s an option for you to try and it’s totally addictive too.

These Crumbed Olives which are easy to make and don’t put a hole in your food budget either. If you like, you can be fancy and make your own aioli, go for it, but sometimes you just need a break and use the pre made stuff. Or you can try my super quick garlic aioli recipe if you’re not a fan of the jared stuff. Enjoy!

Crumbed Olives with Garlic Aioli

5 from 1 vote
Recipe by Dad’s Home Kitchen with Jase Pashley Cuisine: Greek/French Fusion


Prep time


Cooking time




  • 450 jar 450 jar of Olives stuffed with pimento

  • 2 2 eggs beaten

  • 1 cup 1 Panko Bread Crumbs

  • 1 cup 1 plain flour

  • 1/4 cup 1/4 parmesan cheese grated

  • 1 Tbsp 1 mixed herbs

  • Olive oil to fry


  • Beat the eggs in a shallow bowl.
  • On on separate flat plates, put the flour one and the other mix the panko crumbs, parmesan and herbs together.
  • Put the olives in the flour, then in the egg and then coat them well on the panko, parmesan & herb plate.
  • Heat enough oil on a medium-high heat to shallow fry the olives in batches until golden brown.
  • Put them on a plate with paper towels to get excess oil off and serve warm with the aioli on the side for dipping.

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