Easy Crispy Feta Stuffed Fried Olives with Garlicky Yogurt
These crispy feta stuffed fried olives have been on my mind for a while. I tried a version from the freezer section at Trader Joe’s, I don’t remember if those were stuffed or not, but I do remember thinking they had so much potential. The idea was great, but they just weren’t as good as I expected. It felt like one of those appetizers that would definintely be much better if you made it fresh at home. You can serve them as an appetizer before a meal like this 2o Minute One Pan Creamy Burrata Gnocchi With Italian Sausage.

I decided to try it myself and stuffed Castelvetrano olives with feta before frying them. Once they come out of the oil they’re crispy on the outside with a creamy, salty center. I served them with a side of garlicky Greek yogurt and finished everything with a warm paprika butter inspired by Turkish eggs. The contrast between the cool yogurt and the warm butter works really nicely with the olives and feta.
Quick Overview
These crispy feta stuffed fried olives are fried until golden, and served over garlicky Greek yogurt with a warm paprika butter. The combination of cool yogurt and warm butter is inspired by the flavors of Turkish eggs and pairs beautifully with the salty olives.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 appetizer portions
Why You’ll Love This Fried Olives Recipe
These These crispy feta stuffed fried olives fry up crisp and golden, while the feta inside stays soft and creamy. When you bite into one, you get the briny olive, the warm feta, and that crunchy coating all at once.
The yogurt is spread onto the plate and topped with warm paprika butter. The butter melts slightly into the yogurt, creating a rich, smoky sauce that the olives are meant to be dipped into. Once the olives are stuffed, the rest of the dish comes together quickly. They only take a minute or two in the oil, so you can fry them right before serving and bring everything to the table while they’re still hot.

What You’ll Need
For the Feta Stuffed Fried Olives
- 1 jar pitted Castelvetrano olives, drained
- feta cheese for stuffing (block feta works best)
- 1/2 cup all purpose flour
- 1 teaspoon garlic salt
- 2 eggs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic salt
- 3/4 cup Italian breadcrumbs
- avocado oil for frying
For the Garlic Yogurt
- 1 cup Greek yogurt
- 1 garlic clove, finely zested or grated
- 1/4 teaspoon salt, or more to taste
- juice of 1 lemon
For the Spicy Paprika Butter
- 2 tablespoons butter
- 1/2 garlic clove, finely zested
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
Step-by-Step Instructions
- Drain the Castelvetrano olives and pat them dry. Cut small pieces of feta from the block so they fit into the opening of each olive, then gently press the feta inside.
- In one bowl combine the flour and garlic salt. In a second bowl whisk the eggs with smoked paprika and garlic salt. Place the Italian breadcrumbs in a third bowl.
- Coat each olive in the flour, dip it in the egg mixture, then roll it in the breadcrumbs. Dip the olives back into the egg and breadcrumbs again to create a double coating.
- Heat about 1 inch of avocado oil in a skillet over medium heat. Fry the olives in small batches for 1 to 2 minutes until golden and crispy.
- Transfer the olives to a plate lined with paper towels.
- In a bowl mix the Greek yogurt, grated garlic, salt, and lemon juice. Stir well and adjust the salt to taste.
- Melt the butter in a small pan over low heat. Add the garlic, smoked paprika, and crushed red pepper flakes and cook for about 30 seconds until fragrant.
- Spread the garlicky yogurt onto a serving plate. Arrange the fried olives on the side and spoon the warm paprika butter over the yogurt before serving.
Cooking Tips
- Use block feta instead of crumbles. It’s much easier to cut pieces that fit inside the olives.
- Italian breadcrumbs work better than panko. Panko crumbs are larger and don’t stick as well when frying.
- Double coating the olives helps create a more even crust.
- Pat the olives dry before breading so the coating sticks properly.
- Stuffing the olives is the most time-consuming step. Once that part is done, the rest of the recipe comes together quickly.
- Fry in small batches so the oil temperature stays consistent.
Substitutions and Variations
- Manzanilla olives can be used instead of Castelvetrano olives if needed. They will be slightly saltier but still work well.
- If you prefer less heat, reduce the crushed red pepper flakes in the butter.
- You can also add lemon zest to the yogurt sauce if you want a brighter citrus flavor.
Storage
These crispy feta stuffed fried olives are best served immediately while the coating is still crisp.
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat them in the oven or air fryer at 375°F until warmed through.
Final Thoughts
These crispy feta stuffed fried olives feel a little special without being complicated and plate them on a platter like this one for a beautiful presentation. . The crispy coating, creamy feta, garlicky yogurt, and warm paprika butter come together in a way that feels balanced and satisfying. Paired with something bright and citrusy like the blood orange mocktail, it’s a simple appetizer that makes an evening at home feel a little more intentional.


Crispy Feta Stuffed Fried Olives with Garlicky Yogurt
Ingredients
Olives
- 1 cup castelvetrano olives drained and pitted
- 4 oz feta
Breading
- 1/2 cup all purpose flour
- 1 cup italian breadcrumbs
- 2 eggs
- 1/2 tsp garlic salt divided between eggs & flour
- 1/2 tsp smoked paprika divided between eggs & flour
For Frying
- 1 cup avocado oil for frying
Garlicky Yogurt
- 1 cup full fat greek yogurt
- 1 garlic grated
- 1 tsp lemon juice
- 1/4 tsp salt or to taste
Paprika Butter
- 3 tbsp butter
- 1 garlic grated
- 1 tsp smoked parika
- 1/4 tsp crushed red pepper
