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Calamari

Olive Garden Calamari

$12.49 670 cal,marinara 35 cal,spicy ranch 240 cal Appetizers

Tender calamari, lightly breaded and fried. Served with marinara sauce and spicy ranch.
Olive Garden Menu View on OliveGarden.com

About This Dish

Calamari at Olive Garden is a classic Italian-American appetizer priced at $12.49, featuring tender squid rings lightly breaded and fried until golden, served with both marinara and spicy ranch for dipping. The full appetizer delivers 670 calories from the calamari itself, with the marinara adding 35 calories and the spicy ranch adding 240 calories per serving. The breading is thin enough to keep the squid tender inside while providing a satisfying crunch on the outside — a balance that requires precise oil temperature and a brief fry time.

It is one of the higher-priced starters on the appetizer menu, reflecting both the cost of calamari as an ingredient and the skill required to fry it correctly. At Olive Garden, the squid rings are fried to order and served immediately, which prevents the rubbery texture that comes from calamari sitting under a heat lamp. The spicy ranch dipping sauce is a signature accompaniment that pairs better with the calamari than a straight ranch, the heat cutting through the breading's richness nicely.

Nutrition Facts

Per serving

670 Calories
42g Total Fat
1600mg Sodium

* Nutritional values are approximate and may vary. Last updated March 2026.

How to Copycat Olive Garden Calamari at Home?

Prep: 35 min Cook: 10 min Total: 45 min Medium

Getting calamari right at home is largely about timing and oil temperature. The restaurant version is tender because it cooks for exactly 90 seconds in properly heated oil — long enough to crisp the coating, short enough to keep the squid from toughening. Most home failures happen when the oil is too cool or too much calamari is added at once, dropping the temperature and extending the cook time past the 2-minute window where squid turns rubbery.

The coating for this copycat uses a 3:1 ratio of flour to cornstarch. Pure flour produces a heavy crust; the cornstarch lightens it and produces the delicate, thin shell that lets the squid be the star. Soaking the squid rings in seasoned buttermilk for 30 minutes before dredging adds a subtle tang and helps the coating adhere more evenly.

Ingredients

4 servings

Calamari

Dipping Sauces

Instructions

0 / 5

  1. Soak squid rings and tentacles in buttermilk for 30 minutes in the refrigerator. This tenderizes the squid and helps the coating adhere.

    30 min

  2. Whisk together flour, cornstarch, garlic powder, Italian seasoning, salt, and pepper in a shallow bowl.

    3 min

  3. Heat oil in a heavy pot to 375F. Working in batches of 6 to 8 pieces, lift squid from the buttermilk, let excess drip off, and dredge in the flour mixture.

    5 min

  4. Fry each batch for exactly 90 seconds until light golden. Remove immediately with a slotted spoon and drain on paper towels.

    5 min

    Set a timer. 90 seconds is the difference between tender and rubbery. Do not guess.

  5. Season lightly with salt immediately after frying. Serve at once with marinara and spicy ranch.

    1 min

Pro Tips

  • Dry the squid thoroughly after soaking before dredging. Excess moisture creates steam pockets that make the coating blister and fall off.
  • Never crowd the pot. Adding too many pieces drops the oil temperature below 350F, resulting in greasy, pale, tough calamari.
  • For the spicy ranch, whisk ranch dressing with 1 tablespoon of hot sauce and a pinch of cayenne. It closely matches the restaurant's version.

Variations

Panko-Crusted Version

Replace the flour-cornstarch coating with seasoned panko breadcrumbs for a thicker, crunchier crust. Works well for guests who prefer a heartier bite.

Grilled Calamari

Skip the breading entirely. Toss whole squid bodies in olive oil, garlic, and herbs. Grill on a hot cast-iron grill for 60 seconds per side. Serve with lemon and marinara.

Serving Ideas

  • Serve immediately — calamari loses its crispness within minutes
  • Lemon wedges alongside the dipping sauces brighten each bite
  • Pair with a cold Italian lager or a crisp Pinot Grigio
  • A sprinkle of fresh parsley and a drizzle of lemon juice before serving adds color and freshness

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Find Calamari Near You

Visit one of Olive Garden's 900+ locations to enjoy the Calamari at $12.49.

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Frequently Asked Questions

Calamari is priced at $12.49 per order. It is served with both marinara (35 cal) and spicy ranch (240 cal) dipping sauces. Prices may vary slightly in New York, Alaska, and California.
The calamari itself contains 670 calories with 42 grams of fat and 1,600 milligrams of sodium. Adding both dipping sauces brings the total appetizer to approximately 945 calories for a single serving.
No, the calamari is breaded with a wheat-based coating and is not gluten free. Guests with celiac disease or gluten sensitivity should avoid this dish. Contact your specific location to confirm current allergen information.
Pat squid rings dry and soak in buttermilk for 30 minutes. Dredge in seasoned flour mixed with cornstarch in a 3:1 ratio. Fry in batches in 375F oil for 90 seconds until golden. The thin flour-cornstarch coating produces a lighter, crispier crust that resembles the restaurant's version more closely than heavy breadcrumbs.
The key is a very short cook time. Squid cooked for over 2 minutes becomes rubbery. The restaurant fries calamari for 90 seconds maximum. At home, keeping the oil at 375F and frying in small batches ensures each piece cooks quickly without lowering the oil temperature and extending the cook time.