If you have an unrelenting weakness for salty, cheesy, deep-fried snacks, then you’re in the right place. These pimento cheese-stuffed fried olives are the perfect finger food to satisfy any savory craving. They’re easy to assemble, even easier to eat, and just begging to be paired with a glass of crisp Prosecco or an extra dirty martini (if you’re a true olive obsessive like me).
The olives:
I went for pimento-stuffed olives because they leave enough space for the cheesy filling, and you get a few extra pimento peppers in the mix. They’re also meaty enough to hold up during a quick trip to the deep fryer. If you can’t find pimento-stuffed olives, manzanilla or Spanish queen green olives are a great option. You won’t get the extra pimento for the dip, but you’ll still be able to create something delicious.
The sauce:
Speaking of the dip, you might be thinking that because these are already stuffed with pimento cheese, they don’t need anything else. I, too, once thought this, but I was SO wrong. The simple garlic mayonnaise tastes excellent alongside the crunchy outer coating and the briny, sweet stuffed olive inside, elevating them into a fancier appetizer that can be served with toothpicks. Of course, no one’s stopping you from enjoying a bowl of these all to yourself while watching the game or a movie, either.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You may need to heat them in your air fryer or oven to regain their crispness, but they should still be tasty even days after they were fried.
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