Chef Britny’s Fried Olives

Impress at your next get together by wiping up some of Chef Britny’s Fried Olives! These delicious, savory treats are featured on our Patio Pairings menu and are a big hit here at the winery. The brine and texture of this dish pairs wonderfully with our Syrah.

Chef Britny’s Fried Olives

This dish is your the perfect savory bite to add to any meal – whether you want a salty treat for yourself or are entertaining and want a unique hors d’oeuvres to serve your guests!

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  • 20 ounce jar of pitted Castelvetrano olives
  • 3 cups flour
  • 4 eggs, beaten (plus 2 Tablespoons water)
  • 4 cups panko bread crumbs
  • 1 quart canola oil for frying


  1. Heat oil in a deep skillet or sauce pot over medium heat to about 365 degrees.
  2. Drain olives.
  3. Put the flour, eggs, and bread crumbs in separate shallow baking dishes or bowls.
  4. Arrange in order of flour, eggs, then bread crumbs.
  5. Toss the olives in flour until thoroughly coated.
  6. Transfer to egg wash and thoroughly coat in egg.
  7. Finally, toss with the panko until thoroughly coated.
  8. Fry in the oil until golden brown and crispy.
  9. Drain on paper towels and season with a sprinkle of salt.
  10. Serve with your favorite dipping sauce!

*Note: Olives can be frozen right after breading and fried from frozen

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Featured Wine

2016 Napa Valley Syrah

This complex wine dances between fruit forward and savory notes on the nose and on the palate. There are generous aromas and flavors of wild blueberry that intermingle with notes of olive, mushroom, and wet forest floor. The palate is layered and rich with a velvety texture. Winery Exclusive. Double Gold Medal - SF Chronicle Wine Competition

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