CACIO E PEPE FRIED OLIVES

PEOPLE

 

Step Up Your New Year's Eve Appetizers with These Cacio e Pepe Fried Olives

By Sabrina Weiss  Published on December 29, 2025 04:00PM EST

 

Chelsea Fagan’s “salty, briny, rich and crunchy” recipe will be the star of your grazing board.

 

“The olives require just enough effort to feel fancy without taking long to make, are rich without being heavy or greasy and are extremely easy to eat with one hand,” says the author of the Having People Over entertaining guide.

 

Fagan’s fancy snack comes from nights out in New York City, she explains: “I’ve had fried olives at a few bars here in New York, and always felt like they had some magical alchemy I could never reproduce at home, until I realized that they are extremely easy to make!"

 

When it comes to choosing the perfect pairings for a New Year's Eve spread, she suggests, “a few more sweet things than usual on the board would balance these out perfectly.”

 

Chelsea Fagan’s Cacio e Pepe Fried Olives

 

Canola or peanut oil, for frying

16 oz. pitted Castelvetrano olives, drained (about 3 cups)

2 cups all-purpose flour

3 large eggs, beaten

2 cups (about 6 oz.) panko breadcrumbs

2 oz. Pecorino Romano cheese, finely grated, plus more for serving (about 1¼ cups)

2 tsp. freshly cracked black pepper, plus more for serving

 

1. Pour oil to a depth of 1 inch into a heavy-bottomed large pot; heat over medium high to roughly 350°, about 6 minutes. Line a plate with paper towels; set aside. Pat olives dry.

 

2. Set up a dredging station using 3 shallow bowls: 1 with flour, 1 with eggs and 1 with panko. Working in small batches, toss some olives in flour until lightly coated; shake off any excess flour, especially inside of olives. Transfer floured olives to beaten eggs, and toss until coated. Transfer olives to panko, and toss to coat. Transfer breaded olives to a parchment-paper-lined large rimmed baking sheet. Repeat process with remaining olives.

 

3. Working in batches, add breaded olives to hot oil in pot; cook until golden brown on all sides, 2 to 3 minutes, stirring occasionally. Transfer olives to paper-towel-lined plate, and let drain.

 

4. While still hot, toss olives in a bowl with cheese and pepper until lightly seasoned. Transfer to a dish, and top with additional cheese and pepper. Serve on a board with your favorite meats, cheeses, nuts and fruit.

 

Makes: 16

 

Active time: 35 minutes

 

Total time: 35 minutes