1 (5 1/2 oz) jar small pimento-stuffed olives

1/2 cup panko bread crumbs

1/2 cup flour

1 egg, beaten

Canola oil, for frying

1/3 cup mayonnaise

1 scant Tbsp lemon juice

1 heaping Tbsp minced garlic

Salt & pepper, to taste

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In a small bowl, combine mayonnaise, lemon juice, minced garlic, salt, and pepper. Mix well and chill until ready to serve.
Heat 2–3 inches of canola oil in a dutch oven or deep fryer to 325–350°F (160–175°C).
Place flour and panko bread crumbs on separate plates. Beat egg in a small bowl.
Dredge each olive in flour, dip in beaten egg, and coat evenly with panko crumbs.
Fry olives in batches for 2–3 minutes until golden brown. Do not overcrowd the pan.
Transfer fried olives to a paper towel-lined plate to drain excess oil.
Serve warm with garlic aioli for dipping.

Use cheese-stuffed olives for a melty center.

Mix parmesan into the panko for extra flavor.

Swap canola oil with peanut or sunflower oil.

Add herbs like rosemary or thyme to the aioli for freshness.

Best enjoyed fresh, but leftovers can be reheated in the oven.