Combine 1/3 cup mayonnaise, 2 teaspoons lemon juice, and 1 heaping tablespoon minced garlic in a bowl. Season with salt and pepper to taste. Cover and refrigerate while preparing the olives.

Heat about 2 inches of olive oil in a medium saucepan over medium-high heat until it reaches 350°F.

In a small bowl, beat 1 egg. Coat the drained garlic stuffed olives in the egg thoroughly.

Roll the egg-coated olives in 3/4 cup Italian seasoned breadcrumbs until fully covered.

Carefully fry the olives in small batches in the hot oil for about 45 seconds or until golden brown. Drain on paper towels.

Serve the hot olives immediately with the garlic aioli on the side.