2) Place the flour in a small bowl. Pour the beaten egg in another small bowl and the bread crumbs in a third small bowl. Dredge the olives in the flour. Using a fork or slotted spoon, remove the olives and place in the bowl with the beaten egg. Coat the olives with the egg and transfer to the bowl of bread crumbs. Coat the olives with the bread crumbs.
3) In a large heavy-based saucepan, pour enough oil to fill the pan about a third of the way. Heat over a medium heat until a deep-frying thermometer inserted in the oil reaches 180°C. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.)
4) Fry the olives, in batches, for 30 to 45 seconds until golden brown. Drain the fried olives on kitchen paper . Cool for five minutes before serving.