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Fried Olives

fried olives and garlic

Something magical happens when olives are fried with a pinch of spicy red pepper flakes. The olives take on a deep, smoky flavor that is delicious on salads, potatoes, vegetables, meat, fish, and it especially pairs well as a garnish for our Shashuka.

  • Duration
  • Cook Time
  • Prep Time
  • 1 CupServings


  • 1 cup pitted Kalamata olives, chopped coarsely
  • Extra virgin olive oil
  • Pinch of crushed red pepper
  • 3 tablespoons chopped flat leaf parsley


1. Heat evoo in a medium sauté pan over medium heat. Add olives and sauté, stirring occasionally, for 3 to 5 minutes, or until olives begin to crisp up on edges.

2. Add crushed red pepper, stir, and continue to cook for 2 minutes more.

3. Transfer to a small bowl and stir in parsley.

4. The fried olive garnish can be stored, covered, in the refrigerator for 3 days before serving.