Using paper towel, pat dry olives to remove any excess oil or brine.

Dust each olive in flour, dip into whisked egg and then roll in breadcrumbs.

Heat oil in a saucepan until hot, but not smoking, around 180ºC. Fry olives in batches so as to not lower the temperature of the cooking oil.

Fry until golden brown. Remove the olives from the oil using a slotted spoon and drain away excess oil on a paper towel. Serve hot as is, with lemon wedges or aioli to dip.