Deep-Fried Garlic Cloves and Green Olives

Total Time
Prep 10 mins
Cook 35 mins

Published in the NY Times, adapted from "Roast Chicken and Other Stories" by Simon Hopkinson (Ebury Press, 1999)

Ingredients Nutrition


  1. Put garlic cloves in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer 1 minute.
  2. Drain and repeat with fresh water.
  3. Drain and repeat once more, simmering about 5 minutes or until soft, testing often.
  4. Gently lift garlic cloves out of pan and drain on paper towels until cool. Meanwhile, place olives on paper towels to drain.
  5. When ready to cook, mix flour, salt and pepper on a plate.
  6. In a bowl, beat eggs. Spread bread crumbs on another plate.
  7. In a heavy pot, heat 3 inches of oil to 375 degrees: when hot enough, a chunk of bread will fry in 30 seconds.
  8. Working in batches, roll garlic cloves and olives in seasoned flour, then in beaten eggs, then in bread crumbs. Repeat process and drop into oil. Cook until golden brown, about 2 minutes.
  9. Drain on paper towels and sprinkle lightly with salt. Let oil come back to 375 degrees between batches. Serve immediately.
Most Helpful

These are pretty darn tasty ~ instead of frying garlic AND olives, I used Jumbo garlic stuffed olives. I would make these again!!!

Chef Petunia May 17, 2007

I tried this recipe because my curiosity was piqued .. deep fried garlic?deep fried olives??? have to give that a go LOL! I expected semi crunchy garlic and olive mush.. instead I got soft mellow garlic and wonderful deep olive tang. I had had mega garlic-ed my olives in the fridge for a week (Olives Italian Style # 140092)and the hard edge of the garlic had mellowed into an awesome soft taste where you just HAD to keep coming back for 'just one more" so I used these in this recipe and they were wonderful. Personally, I liked the olives much better than the deep fried garlic and took a little plate of them all to myself. DH on the other hand, loved the garlic better than the olives; he said that they were soft and almost bland in the eating but a few seconds later, the most wonderful after-taste kicked in and, heck just one more.... he sneaked out to the kitchen before the rest of dinner was ready and came back with a confession that he'd eaten not just the plateful that was photographed, but also the rest (about as much again) in one sitting!!! The one and only reason I give this 4 stars and not 5 is that I don't have a slave who will stand and peel these little morsels and DH now expects a double recipe ! the dipping takes some time too (admittedly I am slow) so it's a wonderful Appitizer, but a lot of work to prepare for an appitizer. With this amount of work involved I will definiately keep this for a romantic dinner for two and not for when the hordes invade the house for dinner parties. Please see my rating system, an excellent 4 stars ! Thanks !!!

kiwidutch January 26, 2006