Start by pitting the olives if they are not already pitted. Pat them dry with a paper towel to remove excess moisture.

In three separate bowls, place the flour, beaten eggs, and breadcrumbs.

Dip each olive into the flour, shaking off the excess, then coat it in the egg mixture, and finally roll it in the breadcrumbs until fully covered.

In a deep frying pan over medium heat, add enough oil for frying—around 1-2 inches deep. Allow it to heat up to around 350°F (175°C).

Carefully place the coated olives in the hot oil in batches to avoid overcrowding. Fry until golden brown, usually around 2-3 minutes.

Use a slotted spoon to transfer the fried olives to a plate lined with paper towels to absorb excess oil.

In a small bowl, combine the mayonnaise, minced garlic, lemon juice, salt, and pepper. Mix well until smooth.

Arrange the fried olives on a platter alongside the garlic aioli for dipping. Enjoy this crunchy deliciousness!