In a mixing bowl, combine 1/3 cup of mayonnaise, 2 teaspoons of lemon juice, and 1 heaping tablespoon of minced garlic. Season with salt and pepper to your taste, and stir until smooth. For the best flavor, cover and chill the aioli in the refrigerator while you prepare the deep fried olives, allowing the ingredients to meld.

In a medium-sized saucepan, pour enough olive oil for frying to achieve a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a thermometer to check the temperature, as this is crucial for achieving that perfect crispy golden-brown finish on your deep fried olives.

Take a small bowl and beat one egg until frothy. Carefully dip the garlic stuffed olives into the beaten egg, ensuring that each olive is thoroughly coated. The egg acts as a binding agent that helps the breadcrumbs stick, ensuring maximum crunch for your deep fried olives.

Place 3/4 cup of Italian seasoned breadcrumbs in a shallow dish. Roll each egg-coated olive in the breadcrumbs, ensuring they are fully covered. The coating should be even, creating a delightful crunchy layer that will contrast beautifully with the soft, savory filling of the olives once fried.

Once the oil is hot, gently place a few breadcrumb-coated olives into the pan, being careful not to overcrowd it. Fry the olives for about 45 seconds or until they achieve a golden-brown color, which indicates they’re perfectly crispy. Use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain excess oil.

Once all your deep fried olives are cooked and drained, arrange them on a serving platter. Serve them warm alongside the chilled garlic aioli for dipping. The combination of crispy deep fried olives with the creamy aioli will surely impress your guests and elevate your appetizer game!