This recipe comes with a warning. Once you start eating these you won’t be able to stop, especially if you have them with the dipping sauce.

Garlic dipping aioli

1/3 cup good quality mayonnaise
1 clove garlic, finely minced
juice of 1/2 lemon
salt and pepper

Whisk these together well until it’s smooth and creamy.  Season to taste

Olives
 
1 x 5&1/2 oz jar of small pitted green olives (or fresh olives from an olive bar)
1/2 cup flour
1/2 cup plain fine breadcrumbs
1 egg
vegetable oil for frying
In a heavy bottomed pot, heat an inch of vegetable oil until it reaches 325 – 350 degrees on a thermometer
While it is heating, set out the flour in a shallow dish and the breadcrumbs in another.
Beat the egg with 1 tbsp water in a small bowl.
Dredge the olives in the flour, then into the beaten egg.
Toss them into the breadcrumbs and make sure they get evenly coated.
Fry the olives in the hot oil until they are golden brown, this will take about a minute and a half.
Do this in batches so the oil doesn’t cool down when you add the olives.
Drain the olives on paper towels and serve hot with small dishes of the garlic aioli!!