I have a special spot in my heart for Pimento Cheese Fried Olives. This recipe combines the briny goodness of olives with creamy pimento cheese, creating a perfect snack or appetizer. It is a tried-and-true favorite that brings a little indulgence to any gathering. The crispy coating and creamy filling make these olives unforgettable and perfect for sharing.

These olives remind me of time spent in the kitchen with my family. I can still picture my Dad James chuckling over the frying pan, while my Mom Eva and my sister Jennifer prepped the dipping sauce. Cooking together was a way to bond and make memories that last a lifetime. Now, I bring this dish to get-togethers, and it feels like home every time.

What You’ll Need

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 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

My Trusted Kitchen Tools

For this recipe, I rely on a few essential tools. A large pot is great for frying. A food processor will help mix the pimento cheese smoothly. I also find having three shallow bowls handy for the breading process. Finally, a piping bag is perfect for filling the olives easily. All these tools help make the process smooth and enjoyable.

Bringing It All Together

Using a skewer or toothpick, push pimento out of each olive and reserve for the garlic-pimento mayonnaise.
Arrange olives on a cutting board.
In a food processor, pulse pimento cheese until smooth.
Transfer the cheese to a piping bag and pipe into each olive.
Heat oil in a large pot until it registers 350°F.
Pour flour into a shallow bowl.
In another bowl, whisk the eggs.
In a third bowl, mix breadcrumbs and Parmesan.
Toss olives in flour, dip into eggs, and then coat with panko.
Fry olives in batches until golden brown, about 3 to 4 minutes.
Transfer fried olives to a paper towel-lined plate.
For the garlic-pimento mayonnaise, finely chop reserved pimentos and mix with garlic, mayonnaise, chives, and lemon juice in a bowl.
Serve olives on a platter with garlic-pimento mayonnaise.

Making It Your Own (Swaps & Ideas)

Feel free to play around with the filling! If you love a bit of spice, try adding some diced jalapeños to the pimento cheese. You could also mix in a bit of cream cheese for extra creaminess. If you prefer a crunchy bite, try adding crushed nuts to the panko breadcrumbs. These small changes can make the dish feel fresh and new each time.

How We Love to Serve It

We love to serve Pimento Cheese Fried Olives as an appetizer during gatherings. They are perfect for parties or family get-togethers. I often place them on a colorful platter alongside some fresh vegetables and crackers. You can also serve them with a refreshing drink, making them a hit at any event. If you want to impress your guests, consider pairing them with other delightful appetizers like fried strawberry cheesecake sandwiches.

A Few Tips For Success

To ensure your fried olives turn out crispy and golden, it is crucial to keep an eye on the oil temperature. Using a thermometer helps a lot. When the oil is too hot, the olives may burn; when it is too cool, they can end up soggy. Also, do not overcrowd the pot while frying; this can drop the oil’s temperature quickly. Finally, draining the olives on paper towels removes excess grease and keeps them crispy.

Saving Some For Later

If you happen to have some Pimento Cheese Fried Olives left over, you can store them in an airtight container in the fridge for a couple of days. When you are ready to enjoy them again, reheat them in an oven for a few minutes to crisp them up. While these olives are best fresh, reheating can bring back some of that crunch. You can also explore other recipes on the site, such as apple butter brie grilled cheese, to use up any ingredients you might have left.

From My Kitchen to Yours

I hope you enjoy making these Pimento Cheese Fried Olives as much as I do. Each bite takes me back to those vibrant kitchen moments with family, and I know you will love sharing these with your friends and loved ones. They are not just food; they hold memories and the spirit of togetherness.

Your Questions, Answered

What can I serve with Pimento Cheese Fried Olives?

You can serve Pimento Cheese Fried Olives with a variety of dips or sides. A garlic-pimento mayonnaise works perfectly, adding creamy and zesty flavors. They also pair well with fresh vegetables, crackers, and cheese platters for a full appetizer spread.

Can I make the filling ahead of time?

Yes, you can prepare the pimento cheese filling ahead of time. Simply store it in an airtight container in the fridge for up to three days. This can save time on the day you plan to make the fried olives, allowing you to enjoy the cooking process even more.

How do I ensure crispy fried olives?

To achieve perfectly crispy fried olives, make sure your oil is at the right temperature, around 350°F. Do not overcrowd the pot while frying, and always drain the fried olives on paper towels. This will help maintain their crunch and prevent excess oil from soaking in.

Pimento Cheese Fried Olives

Author: sarah
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Crispy pimento cheese-filled olives, a perfect snack or appetizer for gatherings.

Ingredients

Scale

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 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

Using a skewer or toothpick, push pimento out of each olive and reserve for the garlic-pimento mayonnaise.
Arrange olives on a cutting board.
In a food processor, pulse pimento cheese until smooth.
Transfer the cheese to a piping bag and pipe into each olive.
Heat oil in a large pot until it registers 350°F.
Pour flour into a shallow bowl.
In another bowl, whisk the eggs.
In a third bowl, mix breadcrumbs and Parmesan.
Toss olives in flour, dip into eggs, and then coat with panko.
Fry olives in batches until golden brown, about 3 to 4 minutes.
Transfer fried olives to a paper towel-lined plate.
For the garlic-pimento mayonnaise, finely chop reserved pimentos and mix with garlic, mayonnaise, chives, and lemon juice in a bowl.
Serve olives on a platter with garlic-pimento mayonnaise.

Notes

These olives are best enjoyed freshly fried, but can be reheated in the oven for a few minutes if stored.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 1g
Sodium: 600mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 9g
Cholesterol: 125mg

Keywords: Pimento Cheese, Fried Olives, Appetizer, Snack, Party Food