Fried Olives
This is a sponsored recipe by California Grown: All opinions are my own. Thank you for supporting the brands that make this website possible.
Fried California Ripe Olives: A Tailgating Appetizer That Steals the Show
Football season is here, and with it comes weekends full of excitement, cheering, and of course, food. Tailgating is as much about the menu as it is about the game itself. From sizzling grills to overflowing snack tables, the right appetizers set the tone for game day gatherings. This year, consider adding something unexpected yet unforgettable to your spread: fried California Ripe Olives.
Golden, crispy, and packed with bold flavor, fried olives are a bite-sized snack that delivers both crunch and richness. They’re the perfect finger food. Easy to grab, deliciously addictive, and versatile enough to pair with all your favorite tailgating staples.
Related Recipe: Spicy Garbanzo Beans
A Snack With History and Culture
While olives have been part of Mediterranean cuisine for thousands of years, California has been cultivating its own varieties since the late 1800s. By the early 20th century, California had established itself as the leading producer of ripe olives in the United States. Today, when you open a can of California Ripe Olives, whether black or green, you’re enjoying a product with deep agricultural roots in the Golden State.
In many cultures, olives are enjoyed as appetizers, snacks, or accompaniments to drinks. In Spain, for example, they’re a staple of tapas, while in Italy, fried olives are often filled with meats or cheeses and served at festive gatherings. By giving them a California twist, we can celebrate local harvests while connecting with global traditions.
The Star Ingredient: California Ripe Olives
For this recipe, medium-sized California Ripe Olives, both black and green, are the star. Their mild, smooth flavor allows the crispy coating to shine while still delivering the distinct olive taste that makes each bite memorable. Unlike other products you might find in glass jars or specialty formats, California Ripe Olives are grown, harvested, and canned locally, ensuring consistent quality and flavor.
When shopping, always take a moment to check the label and look for California-grown. This intentional choice supports local farmers and guarantees you’re bringing authentic flavor to your table.
Why Fried Olives Belong on Your Tailgating Menu
Tailgating is all about food that’s easy to share, fun to eat, and quick to prepare. Fried olives check every box:
- Crispy & Savory – Their golden panko coating makes them crave-worthy.
- Perfect for Pairing – Serve with cheddar cubes, roasted peppers, and cornichons for variety.
- Bite-Sized – Easy to skewer or pop right off the plate.
- Unexpected – A surprising twist that stands out from chips and dips.They also hold up well on appetizer boards or in small bowls passed around before the big game. Once people try one, they’ll keep reaching for more.
Storage and Make-Ahead Tips
If you’re preparing for a tailgate, you can make fried olives even more convenient:
- Prep Ahead – Dredge and bread the olives up to 24 hours in advance. Keep them covered in the refrigerator until you’re ready to fry.
- Storing Leftovers – Place cooled fried olives in an airtight container and refrigerate for up to 3 days.
- Reheating – To bring back their crunch, bake at 375°F for 5–7 minutes. Avoid microwaving, as it makes the coating soggy.
- Freezing Option – Breaded but unfried olives can be frozen in a single layer, then fried straight from frozen. Just add an extra 30–60 seconds to the cooking time.
Serving Suggestions
Presentation makes all the difference at a tailgate. Here are a few ideas to elevate your fried olives:
- Snack Boards – Arrange them alongside cheddar cubes, roasted peppers, cornichons, and cured meats for a colorful appetizer board.
- Skewers – Thread fried olives, cheese, and vegetables onto toothpicks or small skewers for easy grabbing.
- With Dips – Serve with aioli, marinara, or a smoky chipotle sauce for dipping.
- Game Day Platters – Pair fried olives with sliders, nachos, and wings for a varied spread.
- Beverage Pairings – These savory bites go beautifully with cold beer, sparkling water, or even a Bloody Mary.
A Tailgating Tradition in the Making
In California, olives have long been part of holiday tables and family celebrations, but they’re also perfect for sports season. Bringing fried California Ripe Olives to your next tailgate is more than just serving food, it’s starting a new tradition. Just like hot dogs or chili, these crispy snacks can become a signature dish your group looks forward to every season.
FAQs
Yes! Using both adds variety in flavor and appearance. California Ripe Olives come in both, and mixing them makes your platter more vibrant.
Yes, medium pitted olives are best. They’re easier to eat and safer for guests.
Yes, though the texture may vary. Air-frying works well at 375°F for 8–10 minutes. Baking also works but may not give the same even golden crust.
Use a ventilated container lined with paper towels. Reheat in a portable oven or air fryer before serving.
They’re great with cheese cubes, charcuterie, or Mediterranean-inspired platters. You can also offer them with roasted vegetables for a lighter option.
Look in the canned goods section of your grocery store. Always check the label for “California” to ensure they’re grown and canned in the Golden State.
Tailgating is about more than just football. It’s about community, tradition, and great food. Fried California Ripe Olives embody all of that. With their bold flavor, satisfying crunch, they’re a snack that feels both timeless and fresh. Next time you’re planning your game day menu, look for California Ripe Olives on the label and bring a taste of the Golden State to your tailgate.
Print
Fried Olives
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: serves 8
Description
Golden, crispy, and irresistibly snackable. These fried California Ripe Olives are lightly coated in panko, fried to perfection, and served with cheddar cubes, cornichons, and roasted peppers for the ultimate flavor-packed bite.
Ingredients
- vegetable cooking oil for frying
- 1 egg
- ¼ cup milk
- ½ cup all-purpose flour
- 2/3 cup panko
- 1 (6-ounce) canned medium California Ripe Black Olives, drained
- 1 (6-ounce) canned medium California Ripe Green Olives, drained
To serve:
- cheddar cubes
- cornichons
- roasted bellpepper
Instructions
- Heat 2 inches of cooking oil in a large pan over medium heat, until oil temperature reaches 350° F.
- While oil heats up, whisk together egg and milk in a shallow bowl. Set aside.
- Place flour in a separate shallow bowl and panko crumbs in a third separate shallow bowl.
- Dredge the olives in the flour, then into the egg/milk mixture. Toss them into the panko crumbs to coat evenly.
- Fry the olives in batches in hot oil until golden brown; about 90 seconds. Transfer to a paper towel lined plate to drain excess oil.
- Serve with cheddar cubes, cornichons and roasted bell pepper skewered in a toothpick.
