Directions:
In a medium bowl, combine the drained green olives with the all-purpose flour, tossing until the olives are evenly coated.
Dip each flour-coated olive into the beaten eggs, then roll in the breadcrumb mixture until well coated. Place the coated olives on a plate or baking sheet.
In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (180°C).
Carefully add the breaded olives to the hot oil in batches, frying for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to transfer the fried olives to a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining olives.
Meanwhile, prepare the garlic aioli by combining mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Mix until smooth and well combined.
Serve the fried olives hot with the garlic aioli for dipping.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Servings: Makes about 4 servings
